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The Most Moist Banana Bread Recipe Ever - Simple & Foolproof

This foolproof banana bread recipe creates an incredibly moist loaf using extra-ripe bananas and simple ingredients. It's perfect for beginners and seasoned bakers alike, delivering consistent results with a perfect crumb texture every time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 large very ripe bananas (the more brown spots, the better!)
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup vegetable oil (for extra moisture)
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal. Mash the ripe bananas with a fork until smooth - you should have about 1 1/2 cups of mashed banana.
  2. In a large bowl, whisk together the melted butter, vegetable oil, both sugars, eggs, and vanilla extract until well combined. Stir in the mashed bananas until the mixture is smooth.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don't overmix! Fold in your optional add-ins if using.
  4. Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  5. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This is important for the texture to set properly!

Notes

Use seriously ripe bananas with brown spots for maximum sweetness and flavor. Don't overmix the batter to avoid tough bread. Test for doneness properly with toothpick test - a few moist crumbs are okay. Cool completely before slicing to allow structure to set for perfect slices.