Dessert

Super Moist Banana Bread Recipe

BySana Jeannette January 10, 2026January 10, 2026

Introduction

This delicious and super moist banana bread is a family favorite that’s simple to make and full of comforting flavor. Packed with ripe bananas and just the right amount of sweetness, it’s perfect for breakfast, snacks, or dessert.

A loaf of banana bread is shown on a white wire cooling rack placed on a white marbled surface. The bread is partially sliced with three slices cut and laid on top of the remaining loaf. The outer crust is golden brown with a slightly rough texture, while the inside is moist and light brown with small dark specks spread throughout, showing a soft crumb structure. The top of the loaf has a few cracks and a slightly raised center, indicating a tender and well-baked bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas
3 eggs

1/2 cup salted butter
1/2 cup unsweetened apple sauce

1/4 cup brown sugar
1/4 cup white sugar

1/2 tsp cinnamon powder
1/2 tsp baking powder
1/2 tsp baking soda

1 1/2 cups regular flour

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, mash the ripe bananas and mix them with the eggs, salted butter, and unsweetened apple sauce until well combined.

Step 3: Add the brown sugar, white sugar, cinnamon powder, baking powder, and baking soda to the wet ingredients.
Step 4: Gradually fold in the flour, mixing gently until everything is combined, being careful not to overmix.
Step 5: Pour the batter into a greased loaf pan and smooth the top.

Step 6: Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Let the banana bread cool before removing it from the pan. Slice and enjoy!

Tips & Variations

Use very ripe bananas with brown spots for the best sweetness and moisture.

For extra flavor, add a handful of chopped walnuts or chocolate chips to the batter.
Substitute the regular flour with whole wheat flour for a nuttier taste and added fiber.
Swap out the butter for coconut oil for a dairy-free option.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in a toaster or microwave for a warm treat.

How to Serve

A close-up of three thick slices of poppy seed bread placed on a metal cooling rack over a white marbled surface. The bread has a golden-brown crust with a slightly darker edge and a light yellow inside filled with many tiny black poppy seeds evenly spread throughout each slice. The texture looks soft and moist with some crumb details visible. The background is blurred with cool grey tones, putting focus on the bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing to avoid a too-wet batter.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, the bread is done. The top should also be golden brown.