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
Hey MK, please recommend an egg replacement for this recipe!
Thank you
Hi Bie! 🙂 I unfortunately haven’t tried an egg substitute for this recipe myself so I’m not too sure sorry!
Would love to hear how it goes if you decide to experiment with an egg substitute 🙂
Hello, can this recipe be made into muffins??
Hi Shannon! 🙂 Yes you should be able to turn this recipe into muffins, you would just need to reduce the cook time. Alternatively, I do have a banana muffin recipe you can check out here: https://cakesbymk.com/recipe/banana-crumble-muffins/
Hope that helps and hope you enjoy the recipe 🙂
So yummy!! Made this for my grandpa’s birthday and it was a hit!! Moist and the perfect amount of sweetness for the elderly crowd XD
Awesome! So glad everyone loved it Hannah 😀
I made the banana loaf cake for guests. It really is the best banana cake I have ever made. I added the walnuts, finely chopped into the batter rather than on top and a handful of raisins. It was really moist and delicious. Went down a treat. Thank you for the recipe.
Aww yay! So glad everyone loved the recipe Sandra 🙂 the addition of raisins sounds wonderful, I’ll have to try that sometime 😀
So yummy!! Super balanced, moist, and delicious!! I really appreciate how its not too sweet, so its literally perfect XD
Thank you so much for the wonderful feedback Hannah 😀 so glad you loved the banana bread recipe 🙂
Thank you for this delicious recipe. I have made it twice. It is now my “go to” banana bread recipe.
I added some chocolate chips for the chocoholics in the family but it would be sweet enough without. Next time I will do that and serve it with a slice of a hard cheese.
Thank you for your web site and inspiring recipes.
Thank you so much for the feedback Elaine! 😀 So so happy to hear everyone loved the banana bread. I’ve never tried banana bread with hard cheese – I’ll have to try that sometime 😀
Made double the batch for father’s day. Added loads of walnuts. It turned out incredible amazing… Super delicious
Yay! So glad you loved the recipe Wilfred 🙂 really appreciate the feedback!
Absolutely Delicious!
Thank you so much Dipika! So happy to hear you loved the recipe 😀
What an amazing banana cake. It was so easy to make and it was super moist and delicious. I didn’t have soft brown sugar, so I used Demerara and a tbs spoonful of treacle. I also added some cinnamon .I used self raising flour , I. think it should have been plain flour ?The whole family. were impressed, thank you for sharing your recipe ❤️
Hi Dipika! So so happy to hear you loved the recipe 😀 yes I used plain flour in the recipe with the addition of baking powder and baking soda, but if you found the self-raising flour worked well (and its what you have on hand) you can totally use that too 🙂
Beautifully balanced recipe (not too sweet, not dense). Super super tender and light crumb. Stumbled upon this video recipe by coincidence and officially calling it the best banana bread recipe I’ve tried. Highly recommend!
Thank you so very much for the wonderful feedback Christine 😀 so glad to hear you loved the banana bread and what an honor to have you rate it as the best banana bread you’ve had! 😀