Super Moist Banana Bread Recipe

Why You’ll Love This Recipe

I like this recipe because it’s flexible and easy to adapt. I can use regular flour, whole wheat flour, or even a gluten-free blend depending on what I have on hand. I enjoy how the bananas and a touch of cinnamon bring natural sweetness and depth of flavor, while the chocolate chips make it feel extra indulgent. It’s perfect for breakfast, a snack, or even dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 ripe bananas, mashed

• 1/2 cup unsalted butter, melted (or coconut oil)

• 3/4 cup brown sugar (or coconut sugar)

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour (or whole wheat flour)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1 cup chocolate chips (semi-sweet or dark)

Directions

1. I preheat the oven to 350°F (175°C) and prepare my baking pan with butter or parchment paper.

2. In a large mixing bowl, I mash the bananas and stir in the melted butter and eggs.

3. I mix in the brown sugar and vanilla extract until smooth.

4. In another bowl, I whisk together the flour, baking soda, salt, and cinnamon.

5. I gently stir the dry ingredients into the banana mixture until just combined, then fold in the chocolate chips.

6. I pour the batter into the prepared pan, smoothing out the top.

7. I bake for 55–65 minutes, checking with a toothpick until it comes out clean.

8. I let the bread cool in the pan for 10 minutes before moving it to a rack to cool completely.

Servings and timing

This recipe makes 1 loaf, which gives me about 10 slices. The prep time is around 15 minutes, baking takes 55–65 minutes, and the total time is about 1 hour 15 minutes. Each slice is about 250 calories, with 10g fat, 35g carbs, and 4g protein.

Variations

Sometimes I skip the chocolate chips and add 1/2 cup chopped walnuts or pecans for a nuttier loaf. I’ve also made it with coconut sugar for a slightly different sweetness, or with whole wheat flour for a heartier version. If I’m craving extra flavor, I sprinkle a little cinnamon sugar over the top before baking.

Storage/Reheating

I keep the banana bread wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, I warm a slice in the microwave for 15–20 seconds, which makes it soft and melty again.

FAQs

Can I make this banana bread dairy-free?

Yes, I use coconut oil instead of butter and dairy-free chocolate chips to make it dairy-free.

What’s the best way to mash bananas?

I usually mash them with a fork in a bowl until smooth. For extra ease, I sometimes use a potato masher.

Can I add mix-ins besides chocolate chips?

Yes, I’ve tried dried cranberries, shredded coconut, and even a swirl of peanut butter—all delicious.

How do I prevent the bread from drying out?

I avoid overmixing the batter and make sure not to overbake. Checking with a toothpick a few minutes early helps keep it moist.

Can I make this into muffins instead of a loaf?

Yes, I divide the batter into muffin tins and bake at 350°F (175°C) for 18–22 minutes.

Conclusion

This super moist banana bread is one of the easiest and most rewarding recipes I bake. I love how it stays soft, flavorful, and adaptable to different variations. Whether I serve it warm for breakfast, pack it for a snack, or enjoy it as dessert, this loaf always delivers comfort in every slice.

Super Moist Banana Bread Recipe

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Soft, sweet, and tender, this banana bread is made with overripe bananas for rich flavor and a perfectly moist texture.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

3 ripe bananas, mashed

½ cup unsalted butter, melted (or coconut oil)

¾ cup brown sugar (or coconut sugar)

2 large eggs, at room temperature

1 teaspoon vanilla extract

1½ cups all-purpose flour (or whole wheat flour or gluten-free flour)

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon (optional)

1 cup chocolate chips (semi-sweet or dark)

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Instructions

Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.

In a large bowl, mash the bananas and mix in melted butter and eggs until combined.

Stir in the brown sugar and vanilla extract.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).

Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.

Fold in chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice and serve warm or at room temperature.

Notes

Use overripe bananas for the best sweetness and texture.

Don’t overmix to avoid a dense loaf.

Optional: Add ½ cup chopped walnuts for extra texture.

Store at room temperature for 3 days or refrigerate for up to 1 week.

Freeze slices for up to 3 months—thaw and warm to serve.