Banana bread has to be one of the most classic sweet treats, regardless of your cultural background. Each family appears to have its own favorite, and some are preciously passed down from one generation to another. I’ve baked many banana breads over the years, but my ‘forever’ favorite is the one that I’ve been making since college. It is moist and tender, topped with caramelized banana slices, just the right amount of sweetness, with an intense banana-y flavor. If you’re forever trying out different banana bread recipes or still on a quest for a go-to, I hope you give this recipe a try! As one reader commented, ‘A beautiful banana bread. My favorite.’ I am confident it could make it onto your list of the best banana breads.
Why You’ll Love This Recipe
No need for a kitchen scale — I didn’t have a kitchen scale back in college, so I measured ingredients using a measuring cup for this recipe. While it’s not as precise, rest assured, you’ll still achieve great results. For added precision, I now include weight measurements in the recipe card. Less than 15 minutes to put together! Not too sweet — If you’re not a fan of overly sweet banana bread, you’re in luck! This recipe strikes the perfect balance, catering to those who prefer a more restrained sweetness. Dense, but tender, soft, and moist! Convenient thick slices — Unlike typical banana bread slices, these are thicker and shorter, making them easy to grab and enjoy on the go, whether in the car or on your walk.
Ingredients for This Recipe
Ripe bananas – We need four bananas! They should be soft and covered with dark brown speckles. Eggs Unsalted butter Sugar All-purpose flour Baking powder and soda Salt Vanilla extract Cooking oil Raisins (optional) – You can also replace them with some chocolate chips.
How to Make The Best & Moist Banana Bread
Recipe Tips
Only use ripe bananas — Avoid using green or underripe bananas. Ripe bananas give moisture, sweetness, and flavor. To ripen bananas quickly, bake them at 300°F (150°C) for 30–40 minutes (depending on their ripeness) [source], or place them in a paper bag in a warm area for a day or two. Bring the eggs and batter to room temperature — Room-temperature ingredients can bond easily, creating a smoother batter. They also help banana bread rise more easily and create a lighter, fluffier texture. “Fluff and sprinkle” the flour — Everyone wants moist banana bread. If you use too much flour, you’ll end up with dry bread. The key lies in how you measure the flour. I highly encourage you to weigh your ingredients using a kitchen scale. If using cups, follow the “fluff and sprinkle“ method: fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off. Otherwise, you may scoop more than you need. Don’t overmix — Mix the dry ingredients into the wet ingredients until just combined. The more you stir, the more gluten will develop, resulting in tough, rubbery banana bread.
How to Store
Cover and store banana bread at room temperature for 2-3 days or in the refrigerator for up to 1 week. I think banana bread tastes best on day 2 after the flavors have settled and meld together. To freeze the banana bread, wrap the individual slices in plastic wrap and put them in a freezer bag or airtight container. For the best flavor, enjoy it within a month. Thaw the wrapped banana bread slice in the refrigerator or at room temperature. I usually microwave it until just warm before eating.
My Banana Bread Story
I got this recipe from my best friend, whom I met in college. She was from Osaka, and we met at the international students’ orientation when we both moved to the US for college. She and her banana bread recipe have been my best friends since then—for almost 30 years! I wasn’t into baking until I met her. She loved making sweets, and one day, she gave me a few slices of banana bread. It was incredibly moist and unlike any other banana bread I had ever tried. The texture was soft, with bits of banana and just the perfect amount of sweetness. Most store-bought banana bread I’ve tried is usually dry and lacks real banana flavor. My friend used a square 8-inch baking dish to make the bread. The height is shorter than your typical banana bread, but you can cut it into thicker slices. Simply pick up a slice with your fingers and enjoy a mouthful of this moist banana bread. It’s such a treat, especially when paired with freshly brewed coffee, Royal Milk Tea, or Masala Chai!
Try Other Delicious Baking Recipes
Plum Cake (Blueberry, Peach, too!) Castella Cake (Japanese Honey Sponge Cake) Matcha Marbled Pound Cake Meyer Lemon Pound Cake
Editor’s Note: This post was originally published on January 11, 2011 (11 days after I started blogging!). It was republished with new images and video on February 25, 2015. The post was updated with more helpful content and new step-by-step images on May 22, 2024, and republished on June 13, 2024.
