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
I maryam. I am one of your followers now onwards. I tried your recipe for vanilla cake, fruit cake and banana bread and all turns up good and tasty. I always reduce the sugar for the recipe’s.
Is there any recipe for eggless for banana bread and fruit cake.
So so happy to hear you’re loving the recipes Prema! 🙂 and I don’t have any eggless versions to share just yet sorry but will keep your suggestions in mind for future videos 🙂
Is it possible to leave out the cornstarch? I have all the other ingredients except cornstarch at home. If I leave it out should I put more baking powder or baking soda in it instead?
Hi Nicole! 🙂 The cornstarch helps with providing a soft texutre as it doesn’t have gluten unlike flour, but you can simply substitute it with plain all purpose flour, just be sure not to overmix at the end and the banana bread should still come out just fine 🙂 hope you enjoy the recipe!
M.K, you are my new favourite baker! I really LOVE your recipes and the most wonderful gift you have in disseminating amazing instructions. Keep them coming and THANK YOU for sharing! xx
Thank you so so much Claire! So happy to hear you’ve been enjoying the recipes 😀
Hiiiee MK…Today I baked banana bread and I can proudly say my baking journey with your recipes is unstoppable.
By now I have baked Dark chocolate cake, Oreo cookies n cream cake, Sponge cake, Fudgy Brownies and banana bread.
Once again thank you for these amazing recipes and all your tips and tricks under each recipe
Aww so so happy to hear you’ve been loving the recipes Syeda! 😀 Really appreciate the wonderful feedback 🙂
Thank you so much for sharing.
You’re so welcome Liana! Hope you enjoy the recipe 🙂
Salaam! I’ve tried several of your recipes now and honestly each and every one has gotten raving reviews. Your recipes are fool-proof, easy and taste like they’ve been made at some high end pattisserie. Each and every recipe (atleast that I have tried) is pure GOLD!
Wassalaam Maaham! So so happy to hear that you’re enjoying the recipes 😀 really appreciate the feedback 🙂
Hi,
Is it possible to omit the sugar in this cake? I’m looking for a diabetic friendly cake.
Kind regards,
Jane
Hi Jane! Unfortunately the sugar plays a crucial role in the texture and taste of the final loaf. You may be able to experiment with some sugar substitutes although I haven’t tried this myself 🙂
I tried this recipe for the first time and it was a success 😍. I love love how my banana bread tastes. Thank you so much
Awesome! So happy to hear you enjoyed it 😀
This banana bread is amazing! My tin was 8 inch by 4.5 and 2.5 deep and i baked for 45 mins. It turned out so delicious and moist, will definitely be making it again. Thank you so much
Made this recipe, everyone loved it, easy to follow, my bananas were not very ripe as I would have preferred but the cake was still soft and moist
Awesome! So happy to hear you enjoyed the recipe! 😀
My brother in law’s favourite cake. Made this into a round cake instead of a loaf. Very soft, moist and delicious 😋
Awesome! Haven’t tried this recipe as a round cake, so glad to hear it turned out great 😀