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+ servings
half a loaf of homemade moist banana bread

Homemade Moist Banana Bread

With its soft texture, this homemade moist banana bread is the most delicious loaf you've ever made. Better yet, you only need two super overripe bananas for this recipe.
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 loaf
Calories per serving: 2258kcal
Author: Tu


  • 7.5 oz AP flour ~ 2 c
  • 0.1 oz baking powder ~ ½ tsp
  • 0.1 oz baking soda ~ ½ tso
  • ¼ tsp Kosher salt
  • 11 oz ripe bananas at room temperature, about 2 medium bananas, cut into small pieces
  • ¼ tsp lemon juice at room temperature
  • 5 oz sugar ~ ½ c
  • 2 oz egg ~ 1 egg, at room temperature
  • 2.3 oz vegetable oil ~ ¼ c + 2 tsp
  • ¼ tsp cinnamon powder


  • Preheat the oven to 350F (175C). Lightly coat a loaf pan with 1 tsp of vegetable oil, set aside for later use.
  • Sift together AP flour, baking powder, and baking soda. Then add salt to the sifted flour mixture (Kosher salt is too coarse, it can't be sifted).
  • Coat pieces of bananas with lemon juice, then put them in a mixing bowl of a stand mixer fitted with the paddle attachment; and mix on low speed until the bananas have a puree-like texture. Approximate 1 minute.
  • Combine egg, sugar, and oil and add them to the mixing bowl and mix on medium speed until blended, about 30 seconds. Scrape down the bowl as needed.
  • Add the flour mixture and mix until everything is just combined, about 15 to 20 seconds. Scrape down the bowl as needed. Don't overmix the batter.
  • Pour the batter into a prepared loaf pan. Use a spatula to smooth out the top of the batter. And gently tap the pan or pick it up just 1-2 inches away from the counter and drop it down to burst any large air bubbles.
  • Put in the oven and bake until the bread springs back when pressed and a toothpick inserted near the center comes out clean, about 45 minutes.
  • Cool the bread in the pan for a few minutes, then unmold it onto the baking rack and cool completely before serving.



  • All ingredients should be at room temperature, or they may cause the batter to separate.
  • It is important to sift the dry ingredients together (flour, baking soda, baking powder) to remove lumps and blend them evenly. I use Kosher salt, which is pretty coarse, so I don't sift them with flour. If you use fine table salt, you can sift it with the dry ingredients.
  • Mix the batter as quickly as possible to ensure a light, delicate texture.
  • Scrape down the bowl as needed to distribute all chemical leavener evenly to ensure uniform texture and crumbs for the bread.


This quick bread will stale quickly when left exposed to air, so it is important to wrap them in plastic wrap tightly. The bread can be kept at room temperature for two days, in the fridge for three days, and in the freezer for up to 3 weeks.


Add 4oz of your desired coarsely chopped nuts to the banana bread batter, such as pecans or walnuts, to add a more crunchy texture to the bread.


Calories: 2258kcalCarbohydrates: 376gProtein: 33gFat: 74gSaturated Fat: 12gPolyunsaturated Fat: 40gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 211mgSodium: 1747mgPotassium: 1429mgFiber: 14gSugar: 180gVitamin A: 507IUVitamin C: 28mgCalcium: 253mgIron: 12mg