Easy And Moist Banana Bread Recipe

Here’s one more moist banana bread recipe to be put out there among the rest, but it’s a very good one!

We all end up with extra ripe bananas at one time or another, right? I put mine in a zip-top bag in the freezer until I have enough to make banana bread. Don’t you?  

Well, if you don’t, you can now start saving those overripe bananas. You will be happy you did, and so will your neighbors, friends, and co-workers.

Bananas for Making Banana Bread

How ripe should bananas be for banana bread? They should have lots of dark spots and be soft. That’s when they are sweetest.

Two loaves of banana bread in loaf pans.

How to Ripen Bananas Quickly

  • If you have the time to wait 24 hours, you can leave them attached and place them in a paper bag at room temperature. Bananas emit ethylene which causes them to ripen.
  • If your bananas are a little on the green side, place them on a baking sheet and bake them at 250 degrees F for about 15 to 20 minutes. (The skins will turn black) Cool completely before using.


  • All-purpose flour
  • Baking soda and baking powder
  • Salt, Granulated sugar, Eggs
  • Buttermilk – gives this bread extra moisture!
  • Ripe bananas – This recipe does not need vanilla extract or additional brown sugar. The bananas add the perfect amount of flavor and sweetness.

This recipe makes two loaves. So share one with a neighbor or co-workers.


Adding walnuts or pecans turns this recipe into banana nut bread. You can also add raisins or chocolate chips.

How to Make Banana Bread

Preheat the oven to 325 degrees F.

Prepare two loaf pans with non-stick spray and parchment paper slings.

Banana bread in a parchment paper lined loaf pan.

This is a moist and perfectly dense bread. Some people like to add sour cream to their recipes. We like the addition of buttermilk as it adds the perfect amount of moisture.

Add the flour, salt, baking powder, and baking soda to a bowl, whisk to combine, and set aside.

In a large bowl, cream sugar and butter.

Mix in eggs, one at a time, then add the mashed bananas.

Add dry ingredients and the room temperature buttermilk, alternating until incorporated, ending with the dry. Do not overmix. If you like add some chopped walnuts or pecans at this point.

Pour the batter into the prepared loaf pans, dividing equally.

Bake for one hour or until a toothpick inserted in the middle comes out clean. Watch carefully, all ovens are not the same.

Cool completely on a wire rack.

This texture makes it really simple to slice a piece and pop it in the toaster to warm slightly.

This easy recipe has all the things you look for in moist banana bread. The texture, the denseness, and the full banana flavor all come together perfectly.


Can I freeze overripe bananas?

Absolutely! I do this all the time, especially if we only have one or two remaining. Place them in a freezer-safe sealable bag in their peels, remove any air, and freeze for up to 3 months. Or you can peel them, slice them up, and repeat the same freezer bag method.

Can you freeze banana bread?

Yes, because this recipe makes two loaves, I freeze one all the time. You can freeze slices or a whole loaf. Wrap the loaf or slices in plastic wrap and then place them in a freezer-safe sealable bag, remove excess air and freeze for up to four months.

More Delicious Quick Bread Recipes

Easy And Moist Banana Bread Recipe

An easy to make, moist banana bread recipe that will thrill your friends and family every time.
5 from 6 votes
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American
Keyword: banana, bread, classic, moist, simple, sweet
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 18
Calories: 244kcal
Author: Leigh Harris


  • 3 cups All-purpose flour
  • ½ teaspoon salt
  • teaspoon baking powder
  • teaspoon baking soda
  • 1 cup sugar
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 5 – 6 very ripe bananas mashed


  • Preheat oven to 325 degrees.
  • Prepare two loaf pans with non-stick spray and parchment paper slings.
  • Whisk flour, salt, baking powder and baking soda together, set aside.
  • In a separate bowl, cream sugar, and butter.
  • Mix in eggs, one at a time, then add the bananas.
  • Add dry ingredients and buttermilk, alternating until incorporated, ending with the the dry. Do not over mix.
  • Bake in prepared 9×5 loaf pans for one hour or until a toothpick comes out clean. Watch carefully, all ovens are not the same.


This recipe makes two loaves.


Calories: 244kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 223mg | Potassium: 339mg | Fiber: 2g | Sugar: 21g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg

Recipe adapted from kitchenconfidante

Share With Your Friends And Family!


  1. very delicious. I just baked it and couldn’t resist having a slice. thank you for sharing the recipe/5 stars

  2. mmm. I like the buttermilk in there. I’ve gotta try this. Thanks for sharing at #SaucySaturdays.

  3. I can almost smell it, it looks so good! Pinning and thanks for sharing! I love banana bread 🙂

  4. Banana bread is looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting

  5. Gotta love a great banana bread recipe! I love that this recipe makes 2 loaves so you have on for sharing. I keep my bananas in the freezer too if we don’t get to them in time. Thanks for sharing at From the Archives Friday

  6. I have my own banana bread recipe that has been passed down through the generations of my family. However, I love branching out and trying others’ recipes! I added this one to my list! Thanks for linking up with Delicious Dishes Recipe Party!

  7. I love making banana bread! two things though – 1, i didn’t know you could freeze bananas! 2, i have not thought about toasting it either! thanks for the tips! #brillblogposts

    1. Rachel, I freeze them all the time. We usually only have one or two at a time, so I just put them in a ziploc bag in the freezer. Thanks for stopping by!

  8. Banana bread is a personal favorite of mine! Thanks so much for sharing your recipe! Look forward to trying it 🙂 Pinned and tweeted.

  9. Yum! LOVE the idea of using buttermilk. Naturally: do I have a single overripe bananas anywhere in my house right now when I normally have about 10? No. But I will soon. Have printed your recipe for when my bananas cooperate!

  10. Oh that does look yummy, if I baked this though I’d end up eating it all myself because no one else in our house likes bananas!

  11. I’m obsessed with collecting banana bread recipes and I can’t wait to add this to my repertoire! Thank you for taking the time to share this with all of us! – Jerusha, TheDisneyChef.com

  12. I just told my daughter last night that we need to make some banana bread! Thanks for the recipe!

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