1. How do I store banana bread to keep it moist?

To keep your banana bread loaf moist, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices individually and reheat as needed.

2. Can I make this banana bread loaf without eggs?

Yes! For an eggless version of this super moist banana bread loaf , substitute each egg with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water) or use ¼ cup of applesauce per egg. The loaf will still come out tender and flavorful.

3. Why is my banana bread dry or crumbly?

Dry banana bread often results from overbaking or too much flour. Always measure your flour correctly (preferably by weight), and avoid overmixing the batter. Start checking for doneness at the 50-minute mark.

4. Can I add nuts or chocolate chips to this recipe?

Absolutely. Fold in up to ¾ cup of chopped walnuts, pecans, or chocolate chips after combining the batter. These mix-ins add texture and make the super moist banana bread loaf even more indulgent.

Super Moist Banana Bread Loaf – Best Ever Recipe

Name: Super Moist Banana Bread Loaf
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 overripe bananas: mashed for natural sweetness and moisture; 1/2 cup (1 stick) melted butter: adds richness and tenderness; 1 cup granulated sugar: for sweetness and a golden crust; 2 large eggs: provide structure and stability; 1 tsp vanilla extract: enhances overall flavor; 1/4 cup milk: adds extra moisture and softens the crumb; 1 1/2 cups all-purpose flour: base for the structure; 1 tsp baking soda: helps the loaf rise; 1/2 tsp ground cinnamon: adds warmth and depth; 1/4 tsp salt: balances sweetness and enhances flavor

Description

This super moist banana bread loaf is rich, tender, and full of banana flavor. Made with simple pantry staples and ripe bananas, it’s the perfect one-bowl recipe for a delicious breakfast, snack, or dessert. It’s easy to make, incredibly versatile, and guaranteed to be a hit every time.

Ingredients

Scale

3 overripe bananas: mashed for natural sweetness and moisture
1/2 cup (1 stick) melted butter: adds richness and tenderness
1 cup granulated sugar: for sweetness and a golden crust
2 large eggs: provide structure and stability
1 tsp vanilla extract: enhances overall flavor
1/4 cup milk: adds extra moisture and softens the crumb
1 1/2 cups all-purpose flour: base for the structure
1 tsp baking soda: helps the loaf rise
1/2 tsp ground cinnamon: adds warmth and depth
1/4 tsp salt: balances sweetness and enhances flavor

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the bananas until smooth.
Stir in the melted butter, followed by the sugar, eggs, vanilla extract, and milk. Mix until well combined.
Add the flour, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use overripe bananas with dark spots for the best flavor and texture.
Do not overmix the batter to keep the bread light and fluffy.
Start checking doneness at the 50-minute mark, as oven times may vary.
Wrap tightly and store at room temperature for up to 4 days, or freeze for up to 2 months.
Add-ins like chocolate chips or walnuts can be folded in before baking.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg