If you’re looking for a banana bread recipe that is super moist and bursting with banana flavour, then this recipe is it! It comes together so easily, and is finished off with an optional topping of walnuts that add great crunch and texture to the banana loaf – so so good!
What I love about this banana bread recipe
One of my main issues with banana bread, is that I often find that it’s just a little too on the dry side. I know banana bread is supposed to be in between a bread and cake, but that doesn’t mean it has to be dry!
What I love about this banana bread recipe is it’s the perfect balance between moist and firm, so it’s soft enough while still being able to hold it’s shape (for those who love to spread a little butter on their banana bread!).
I’m also super sensitive to that baking soda taste that I feel a lot of banana breads have, so this recipe uses a combination of baking soda and baking powder to help leaven in, so that the amount of baking soda could be reduced.
Finally, this recipe is BURSTING with banana flavour. It uses 3 whole bananas to ensure that that banana flavour really comes through!
How to make banana bread
This banana bread recipe comes together really easily!
Begin by preheating your oven to 160 °C (320°F) with the fan on (see note 1 on recipe card below if you don’t have a fan function) and line an 8.5×4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).
Place the bananas into a bowl and using a potato masher or fork, mash it well until there are no large chunks remaining. Set aside for now.
In a bowl sift together your flour, cornstarch, baking powder, baking soda, salt and cinnamon. Using a whisk, mix until well combined. Set aside for now.
In a large bowl combine the butter, sugar and oil, and using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and fluffy.
Add in one egg and mix until well combined.
Add in the mashed bananas from earlier and vanilla, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
Add the pre-sifted dry ingredients from earlier into the wet mixture and using a spatula, gently fold until just combined. It’s really important not to overmix the batter.
Distribute the batter into your loaf tin, and spread it out evenly. Finish by evenly scattering the walnuts on top.
Bake for 1 hour or until a skewer or butter knife comes out clean. Allow to cool in the cake tin for about 15 minutes, and then using the baking paper on the edges, lift the banana bread out of the loaf tin and place it on a wire rack to cool for another 15 minutes before serving. Enjoy!
Easy Moist Banana Bread
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (339 g) mashed bananas - about 3 large bananas, must be ripe bananas (the riper the better!)
- 1⅔ cups (200 g) all purpose flour
- 2 tbsp (16 g) cornstarch - also known as cornflour in some countries
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt - omit if using salted butter
- ¾ tsp ground cinnamon
- ¾ cup (150 g) soft brown sugar
- ¼ cup (56 g) unsalted butter - room temperature
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- 1½ tsp vanilla essence/extract
- 1 large egg - room temperature, size 7 egg
- ¼ cup walnuts - you can add more or less
Instructions
- Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).
- Place the bananas into a bowl and using a potato masher or fork, mash it well until there are no large chunks remaining. Set aside for now.
- In a bowl sift together your flour, cornstarch, baking powder, baking soda, salt and cinnamon. Using a whisk, mix until well combined. Set aside for now.
- In a large bowl combine the butter, sugar and oil, and using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and fluffy.
- Add in the egg and mix until well combined.
- Add in the mashed bananas from earlier and vanilla, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
- Add the pre-sifted dry ingredients from earlier into the wet mixture and using a spatula, gently fold until just combined. It's really important not to overmix the batter.
- Distribute the batter into your loaf tin, and spread it out evenly. Finish by evenly scattering the walnuts on top.
- Bake for 1 hour or until a skewer or butter knife comes out clean. Allow to cool in the cake tin for about 15 minutes, and then using the baking paper on the edges, lift the banana bread out of the loaf tin and place it on a wire rack to cool for another 15 minutes before serving. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
105 Comments
Hi MK. what can I use as an egg substitute?
Hi Rose-Mary! I haven’t tried this recipe without eggs myself so I can’t recommend anything at this stage sorry! Many people use bananas themselves as an egg substitute so perhaps using more bananas would work 🙂
Hi MK, do you think GF flour would work in this one? Cheers 😀
Hi Lozz! 🙂 Hmmm good question! If it’s a gluten free flour that’s designed to act as a 1:1 substitute for regular flour then it may be okay, but can’t say for sure as I haven’t tried it myself sorry! Would love to hear how you go if you decide to give it a shot 🙂
I just followed this recipe all through yesterday and the loaf came out sooo yummy, full of flavour and looking awesome…my family loved it loads…I appreciate your generosity MK…
Much love from Uganda Africa
Awesome! So happy to hear you enjoyed the recipe Candy 😀 much love from NZ to Uganda!
Can self rising flour be used?
Hi Val! I haven’t tried myself but I imagine it should work fine 🙂 you would just want to omit the baking powder if you do decide to give it a go 🙂
Thanks MK! This Banana Bread Recipe came out divine. The recipe and ingredients were simple yet effective. The crumb was soft and moist. The flavor and texture were perfect 10/10!! This will now be my go to recipe.
Im not sure if you have a cornbread or corn muffin recipe yet but if not I would love to try it if you decide to share your recipe.
Thanks for sharing your gift with the world. You are appreciated! Much love from Maryland, USA❤
So so happy to hear you enjoyed the recipe Lilly! 😀 I don’t have a cornbread or corn muffin recipe just yet but will keep it in mind for future videos 🙂 much love from NZ to Maryland!
Lovely vest moist , that’s the best recipe ever thankyou 😋
Aww you’re so welcome! So happy to hear you enjoyed it Olet 🙂
Can’t wait to cook this recipe
Hope you enjoy it Drew! 😀
👌☺️
I just followed this recipe all through yesterday and the loaf came out sooo yummy, full of flavour and looking awesome…my family loved it leads…I appreciate your generosity MK…
Much love from Uganda Africa
Your recipes are amazing and thank you , do you have a recipe for an apple and cinnamon cake as we have a wonderful crop of cooking apples this year.
Best wishes
Jo-Jo
Thanks so much Jo-Jo! 😀 And I don’t have an apple cinnamon recipe just yet but hope to share one soon 🙂
Your recipes are amazing. But what if I don’t have brown sugar?
Thanks so much Grace! If you don’t have brown sugar then you can use white granulated sugar, just the taste and texture will be slightly different 🙂