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The BEST Moist Banana Bread Recipe (No Mixer!)

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This Best Moist Banana Bread Recipe is perfectly tender, soft, and bursting with amazing banana flavor. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade banana bread with this simple and foolproof recipe. No electric mixer needed!

Overhead view of a sliced loaf of the Best Moist Banana Bread on a wooden chopping board.

Why You’ll Love This Banana Bread Recipe

This recipe makes the best banana bread ever – seriously. It is super moist, fluffy, flavorful, and so simple to make. You don’t even need an electric mixer, just a fork to mash the bananas and a wooden spoon to mix the batter together.

The mouthwatering flavor in this recipe comes from using four whole bananas, melted butter, and less sugar than most banana bread recipes call for. The recipe is also flexible, so feel free to throw in a handful of chopped walnuts or pecans, chocolate chips, or dried fruit into the batter if you like.

Tips for Making Moist Banana Bread

Here are a few important things I have learned over the years about how to make the best homemade banana bread:

  • Use very ripe bananas. The yellow peels should look very freckled or browned and the fruit inside should be soft and browning. In fact, the riper the bananas, the sweeter your bread will be, as the starches turn to sugar. This will naturally kick up the flavor of your banana bread and can help lessen the amount of other added sweeteners you use.
  • If your bananas aren’t quite ripe enough, use this trick: Put them in a 300°F oven, unpeeled, for 15 minutes to soften.
  • For extra moist and soft banana bread, don’t over-mix the batter! Especially when you add the flour mixture to the wet ingredients – just lightly mix it in. Over-mixing the batter will result in a dense and tough bread, which you don’t want.

Use my simple tips above to ensure your banana bread turns out perfect, every single time!

Overhead view of a loaf of Moist Banana Bread on a wooden chopping board with a bread knife on the side.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions (with my answers!) that you might have about banana bread:

What is Banana Bread?

Banana bread is a moist, cake-like bread that is a made using ripe, mashed bananas. It is a “quick bread” which means the leavening agents in the batter are baking soda and baking powder, rather than yeast, which is used in regular bread recipes. No resting time is required, so it is ready to bake right away.

Is This Banana Bread Recipe Healthy?

If you’re a regular reader of my blog, you know that I generally like to keep things as healthy as possible. However, I truly believe that pleasure and health go hand in hand. Healthy eating can definitely include consuming a reasonable amount of sweets and carbs.

So, this is one of those recipes for times when you feel like treating yourself. Frequency and portion size are important concepts to keep in mind, so enjoy recipes like this one in moderation.

Can you Freeze Bananas?

Yes! Just throw whole, unpeeled bananas directly in the freezer (they come in their own natural storage container!). The peels will turn black with time, but the fruit inside won’t ripen any further once frozen.

Bananas will keep in the freezer for up to six months. Simply defrost on the counter an hour before you want to start baking. You can also heat frozen bananas in the microwave, then peel them once thawed.

Can you Freeze Banana Bread?

Absolutely! Follow these steps to freeze banana bread and preserve its fresh flavor and texture for months:

  1. Cool the baked banana bread completely.
  2. Tightly wrap the loaf or bread slices in aluminum foil or plastic wrap (I usually freeze banana bread in slices, because it thaws much faster that way).
  3. Place the wrapped bread in a large freezer-friendly storage bag or a reusable container.
  4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.

Other Easy Bread Recipes

Looking for more simple homemade bread recipes? Here are some of my favorites:

All of the recipes featured above are super easy to make and of course, delicious to eat!

If you make this Best Moist Banana Bread Recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

The BEST Moist Banana Bread Recipe (No Mixer!)

Overhead view of a sliced loaf of the Best Moist Banana Bread on a wooden chopping board.
This Best Moist Banana Bread Recipe is easy to make and bursting with flavor. Learn how to make the best banana bread ever with this recipe.
Alia Kay
4.80 from 48 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 10 servings; Makes 1 loaf
Calories 211 calories

Ingredients

Instructions

  • Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with butter or cooking spray.
  • In a large mixing bowl, mash the bananas with a fork until smooth. Stir in the sugar, egg, melted butter, and vanilla extract.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet banana mixture and mix until combined.
  • Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour or until a toothpick inserted into center of the loaf comes out clean.
  • Remove from oven and let cool in the pan for a few minutes. Then, remove the banana bread from the pan and allow it to cool completely before slicing and serving.

Nutrition

Nutrition Facts
The BEST Moist Banana Bread Recipe (No Mixer!)
Amount per Serving
Calories
211
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
33
mg
11
%
Sodium
 
282
mg
12
%
Potassium
 
238
mg
7
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
Vitamin A
 
243
IU
5
%
Vitamin C
 
4
mg
5
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

You can store banana bread at room temperature for 3 to 5 days or in the freezer for up to 3 to 4 months.
Keyword Banana Bread No Mixer, Best Moist Banana Bread Recipe, Moist Banana Bread Recipe

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Rate This Recipe:




4.80 from 48 votes (31 ratings without comment)

34 Comments

  1. 5 stars
    This was very moist and delicious. Truly BEST EVER!! Added blueberries and walnuts.

  2. 5 stars
    I’m making two loaves in the disposable pans and adding one grated zucchini. How long do I need to bake them?

    1. Hi Diane, I haven’t ever made two loaves at a time or added zucchini to this recipe before, so I can’t say for sure if this will work, but here is what I recommend doing: Bake for batter for the same amount of time as the original recipe indicates, 50 minutes – 1 hour, but make sure you do the toothpick test. Around the 50-minute mark, insert a toothpick into the center of the loaf and see if it comes out clean. If it comes out with wet crumbs, bake it for another 5-10 minutes and check again. Keep repeating that step until the toothpick comes out clean. Hope that helps!

  3. 5 stars
    My bananas are already mashed. How many how many cups mashed banana would your recipe call for? Is that about two cups?

  4. 5 stars
    I’ve been searching for the “best” moist banana bread and I finally found it!! Absolutely wonderful plain but would not hesitate to try it with nuts, blueberries or chocolate. Thank you for the recipe. My search is over!!

    1. Hi Brenda, thank you for your kinds words! I am very happy you liked my banana bread recipe so much! You’re very welcome, and please let me know if you try of my other recipes!

  5. 5 stars
    I loved this recipe, mostly because I’m used to there being way too much sugar in recipes like this. I subbed some maple syrup and coconut sugar for the regular sugar, and used like 3/4 of the recommended amount but I really could have used it all, and the flavor would have still been great. I added a few chocolate chips, and also subbed the butter for 1/3 C of coconut oil to make it dairy free. I baked it for about 50-55 minutes and I probably could have done it for 45-50 min and it would have been just slightly more moist. Overall, I found this to be a great base recipe that you can sub things in and out of, super easy and simple ingredients that most people have on hand and can make, and DELICIOUS. Would recommend!

    1. Hi Analisa! Thank you so much for your detailed review. I really like the substitutions and additions that you made to the recipe. One of the main reasons why I developed my own banana bread recipe is because all of the other recipes I tried were way too sweet for me. Please let me know if you try of my other recipes! 🙂

  6. 5 stars
    This was so easy and had great results! I substituted the butter with no-sugar-added applesauce and replaced the sugar with a monk fruit sugar substitute. Chopped walnuts in and sprinkled them on the top. So moist and cuts back on calories and less oil/butter and the sugar substitute makes it more diabetic friendly. Perfect with your recipe as the base.

    1. Hi Bee! I really like the healthy and creative substitutions you made. I’m also very happy you enjoyed the banana bread recipe. Thank you for letting me know! 🙂

  7. 5 stars
    Really good moist banana bread! And I really like that the very ripe bananas provide the sweetness rather than loads of sugar. I did add walnut pieces and chocolate chips, which just made the whole loaf even better. Okay, the chocolate chips add some of that sugar back into the recipe, but it’s still a great treat.

    1. Yay! I’m so glad you enjoyed the recipe! Yes, I really wanted to create a banana bread recipe that had less sugar than most of the other recipes I’ve tried. And I agree, chocolate chips do add some sugar, but it’s nice to treat yourself sometimes. 🙂

  8. 5 stars
    First loaf in the oven, without nuts, for Christmas for our daughter Belinda. Will make another loaf, with walnuts, for me and my hubby. Delicious recipe, thank you.

    1. Hi Barbara, I’m so glad you are enjoying my banana bread recipe! You’re very welcome, and thank you for letting me know. 🙂 Merry Christmas!

  9. 5 stars
    I made this with 4 large overripe bananas, and i used SR flour instead of Plain Flour + baking soda/powder. It was incredibly dense but so soft and delicious. I really enjoyed it. I ate half of it almost straight away lol.

  10. 5 stars
    So yummy! This has become my go-to banana bread recipe. I’ve made it just-as-written a number of times now and it has turned out perfect and delicious every time. Only problem is that sometime I just don’t have the patience to wait for it to cool completely before having a slice. Thank you for sharing this gem!

  11. 5 stars
    I made this recipe. I followed all ingredients, except I used 1/3 cup of oil, 1/3 cup of butter, and added blueberries. Very tasty, thanks.

  12. 5 stars
    Excellent moist and fluffy Banana Bread. A hit with everyone who ate it. I make it frequently now, since it is in high demand by a very special woman who is so kind to me. Just love the taste, texture and aroma. My go-to for muffins also. This is a winner.

  13. 5 stars
    Loved this recipe, it was so yummy. I used 5 bananas, brown sugar, Nuttelex instead of butter, and added dates.