Recipe

Classic Moist Banana Bread

Light, fluffy, and ridiculously moist banana bread with a tender crumb, golden edges, and big banana flavor. One bowl, no fancy ingredients, and it forgives you if your bananas look a little too far gone.

By Matt Campbell

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4.8

A single loaf of moist banana bread on a wooden cutting board with one slice cut, showing a light fluffy crumb and golden edges

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Banana bread is the kitchen’s best comeback story. Those speckled, soft bananas that look like they have given up on life? They are about to become a loaf that smells like vanilla, brown sugar, and cozy weekends.

This is my classic moist banana bread with a light, fluffy texture, not the heavy, gummy kind. The trick is simple: very ripe bananas for flavor, a little sour cream or Greek yogurt for tenderness, and a gentle hand once the flour shows up. No drama, no weird ingredients, and yes, you are allowed to “accidentally” cut the first slice while it is still warm.

A glass mixing bowl with ripe mashed bananas and a fork on a kitchen counter

Why It Works

Moist for days: Sour cream or Greek yogurt keeps the crumb tender without making it dense.
Light and fluffy, not stodgy: A balanced ratio of flour to banana and a touch of baking powder for extra lift.
Big flavor with simple ingredients: Brown sugar, vanilla, and ripe bananas do most of the heavy lifting.
Clear doneness cues: You are aiming for a clean toothpick with a few moist crumbs, not wet batter. A 200 to 205°F center temp is a great backup.

Pairs Well With

Storage Tips

How to Store Banana Bread

Room temperature: Wrap the cooled loaf tightly in plastic wrap or keep in an airtight container for 3 to 4 days. For the softest slices, place a paper towel in the container to absorb excess moisture.
Refrigerator: Not my first choice because it can dry bread out, but it works for about 5 to 7 days. Wrap well and warm slices for 10 to 15 seconds in the microwave to bring it back.
Freezer: Freeze the whole loaf or individual slices. Wrap in plastic, then foil, or use a freezer bag. Best quality for up to 3 months. Thaw at room temp or toast from frozen.

Pro tip: Slice before freezing so you can grab one piece at a time. Future-you will feel very supported.

Common Questions

FAQ

How ripe should bananas be for banana bread?

Very ripe. Think deep yellow with lots of brown spots, or even mostly brown. If they smell sweet and mash easily, you are in business. Under-ripe bananas make bland banana bread.

Why is my banana bread dense or gummy?

The usual culprits are overmixing after adding flour, too much banana, or underbaking. Mix just until the flour disappears, measure flour by spooning and leveling (or weigh it), and bake until a toothpick comes out with a few moist crumbs.

Can I use frozen bananas?

Yes. Thaw completely, then drain off a little of the excess liquid if it looks watery. Mash and measure the banana after thawing for best consistency.

Can I make this into muffins?

Absolutely. Bake at 350°F for about 18 to 24 minutes. Start checking at 18 minutes. You should get about 12 standard muffins. If you add both nuts and chocolate chips, you may need a couple extra minutes.

How do I know when banana bread is done?

Look for a deeply golden top with a set center. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs. If you hit melted chocolate chips or a banana pocket, test a nearby spot. For extra certainty, the center should read about 200 to 205°F on an instant-read thermometer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5-inch loaf pan
Mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons (or kitchen scale)
Cooling rack
Instant-read thermometer (optional, but helpful)

I used to think banana bread had to be dense to be “real” banana bread. Then I started paying attention to the little things: not packing the flour, not over-stirring, and letting the loaf cool long enough to set up before I attacked it with a knife.

Now this is the loaf I make when the kitchen needs a win. It is the kind of recipe you can throw together in a quiet ten minutes, and suddenly your whole place smells like you have your life together.