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.
103 Comments
Best banana bread! So moist and delicious yum
Yay! So happy to hear you loved the banana bread Fatima 😀
Hi, I’m Annette here, may I use cake flour instead of all-purpose flour and cornstarch and what would be the measurements in grams for cake flour.
Thanks so much.
Regards,
Annette
Hi Annette! 🙂 Yes you could use cake flour, and you would simply substitute both the all purpose flour and cornstarch with cake flour (216g total). Just be sure to mix the batter a little more at the end to ensure there is enough structure to the batter. Hope that helps 🙂
The best recipe I’ve ever tried!!! Thank you for sharing this.
Thanks so much Sheena! So happy to hear you loved the recipe 😀
I just tried this recipe and am so impressed 😍😍😍😍with the out come
Yay! So happy to hear you enjoyed it Emefa 😀
Can i use this same recipe to make your chocolate banana bread with the cocoa powder?
I notice the gram measurements between the 2 breads are different
Thanks for your reply 🙂
Heya! For the optimal texture and sweetness, I would recommend using the chocolate banana bread recipe for a chocolate version as ingredients have been adjusted to accommodate for the cocoa powder 🙂
As always, great recipes! This is a delicious banana bread recipe.
Awesome! So happy to hear you loved it Anna 😀
Hi there, first time I encountered you. I Love! how thorough you are. I am not a big baker but occasionally like to bake my all time favorite, banana bread, and definitely going to try your recipe. I believe your recipes are 100% flop free, Tried and Tested. Well Done🥇
Thanks so much Lizelle! 😀 Hope you enjoy the recipe 🙂
Hi Nisha here
First time m on ur vlog searching for a banana cake something different I love ur banana cake n chocolate banana cake. Using chocolate in banana cake was excellent.. Awesome recipe.. Lots of love from Nisha from India bangalore
Thanks so much Nisha! So happy to hear you loved the recipe 🙂 much love from NZ to India!
Good day
I would like to user at least 2 cups of cake flour so that I get a good sized loaf.
What are all the ingredients that needs to be adjusted and by how much to achieve this?
Hi Nirasha! If you increase the quantity of the flour, you would need to increase all the ingredients by the percentage that you increase the flour by 🙂 does require a bit of math!
Good morning, can use a blender for mixing since I don’t have a mixer? Thanks
Hi Adeola! 🙂 I’ve never tried this recipe using a blender so I’m really not sure how it’ll turn out sorry! You could try just hand mixing it with a whisk (you can also cream butter and sugar with a whisk) and this may be a better option 🙂