Ultra Moist Banana Bread

This Ultra Moist Banana Bread recipe will forever hold a special place in my heart. It is not only delightfully simple to make, but has a taste and texture that is perfectly divine. Nothing beats the heavenly aroma of freshly baked banana bread! 

How to make Ultra Moist Banana Bread

After many years of baking, banana bread still remains to be one of my favorite things to bake with its melt-in-your-mouth texture as well as its comforting taste.

The complementary texture of the tender, moist bread and the crunchy crust is the highlight of this recipe. It is truly the perfect way to use up overripe bananas, as its natural sweetness accentuates its rich flavor.

It calls for simple ingredients and only takes a few minutes to prepare, and the aromas of freshly baked banana bread that fill up your house is absolutely heaven-sent. 

Tips and tricks on perfecting your banana bread

It is not an understatement that banana bread is one of my favorite things to bake in my kitchen. After many years of baking, here is a list of essential tips to help you through the process:

• Prepare the oven and pan before anything else. The leavening components of banana bread – baking soda and baking powder – are activated as soon as they are moist, so it important to pour the batter into the pan and to the oven as soon as the mixture is complete. 
• Mix wet and dry ingredients separately and thoroughly. Separating each mixture ensures an even mixture as well and at the same time avoids over-mixing.
  • Mix them together gently in the final process, until just combined. Don’t worry about lumps in the batter so long as they are moistened, as they will bake out in the oven.
• Do not overmix. Overmixing the batter will develop air pockets as it bakes and result in a tough and hard texture. Be sure when you are mixing together the wet and dry ingredients, to mix until they are just combined. I recommend using a silicone spatula for this final process. 
• Make sure the bananas are overripe – those that are very soft in texture with brown or speckled skin. This is the key to this recipe in making your bread moist and flavorful. I have shared tips on how to accelerate the process in the next section below. 
• Use room-temperature eggs and butter. Softened butter (not melted) will ease the creaming process, and ensuring the egg is at room temperature will help disperse more evenly into the batter, giving these cookies a lighter texture. Take both these ingredients out of the fridge about 30 minutes before use.
• Do not over-bake. Although 55 minutes at 350 is usually a golden time in my oven, everyone’s ovens and pans are different and can require different baking times.
  • The best way to check if your bread is done is to insert a toothpick into the center of your bread, pull out, and then see if any wet batter remains on the toothpick. In this case, return to the oven and test again in a few minutes. The bread is done when the toothpick returns with no more than a few crumbs sticking to it.
  • I recommend writing down the baking time as it will make your future sessions a lot easier! 
• Use add-ins as desired. Additional toppings such as nuts, dried fruit, or chocolate chips can be added after the wet and dry ingredients are combined. Be sure to fold everything together gently when mixing these components. 

How to quickly ripen bananas

Using 4 bananas work the best for this particular recipe, and the riper they are, the better! This is a perfect way to use those overripe bananas that you’ve been neglecting over time and transform them into heavenly goodness.

If you’re in a rush with no overripe bananas in hand, use the following techniques to achieve the desired ripeness:

• Place them in a brown paper bag and close loosely. Let Ethylene work its magic!
• Prepare unpeeled bananas (works best when they are not overly green) on a baking sheet and place them in an oven set to 300°F – checking frequently until the peels become shiny and black.
• Poke around the banana peel with a sharp knife or fork, and place them in the microwave for 30 seconds. Let cool and check for the desired softness, microwaving for an additional 30 seconds, and continuing if necessary until the preferred ripeness is obtained.

To add to the delightful texture, I like to add some chopped walnuts into the mix, and into the oven to create a heavenly loaf of banana bread!

I hope this recipe brightens up your day, and please do leave me a comment below or send me a message on Instagram if you have any questions! Enjoy and stay safe everyone!

Other Dessert recipes you may like:

• Mango Sticky Rice
• Strawberry Cream Puffs
• Ultra-Moist Banana Bread
• Double Chocolate Chip Muffins
• Vanilla Madeleines
• Peanut Butter Cookies
• Churro Waffles

Print Recipe

5 from 5 votes

Ultra Moist Banana Bread

This Ultra Moist Banana Bread recipe will forever hold a special place in my heart. It is not only delightfully simple to make, but has a taste and texture that is perfectly divine. Nothing beats the heavenly aroma of freshly baked banana bread! 

Prep Time10 mins

Cook Time55 mins

Total Time1 hr 5 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana bread recipe, banana loaf, dessert waffles, easy banana bread recipe, moist banana bread, walnuts

Servings: 1 loaf

Calories: 262kcal

Ingredients

• 1 stick (1/2 cup) unsalted butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs room temperature
• 4 (about 1 1/3 cups) medium ripe bananas mashed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 3/4 cup additional add-ins (optional) chopped nuts, dried fruits, or chocolate chips

Instructions

• Preheat the oven to 350ºF and prepare your loaf pan by lightly greasing all sides.
• Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Beat in the mashed bananas and vanilla extract until combined.
• In a separate bowl, sift together the flour, baking soda, and salt.
• Slowly mix the dry ingredients into the wet mixture. Fold in any add-ins as desired, until just combined.
• Pour into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. Let bread cool in the pan for 10 minutes, then transfer onto a wire rack to cool before slicing. Enjoy!

Notes

This banana bread can be stored in an airtight container for 2-3 days at room temperature, and up to a week in the fridge. For tips on quickly ripening bananas, please refer to the blog post above!

Did you make this recipe?

Please tag @cookerru on Instagram and hashtag it #cookerru. I'd love to hear how it went!