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Moist Banana Bread

This moist banana bread is soft, tender, and full of natural banana flavor. Made with very ripe bananas, melted butter, vegetable oil, brown sugar, and a touch of cinnamon, it's an easy homemade loaf that's perfect for breakfast, snacking, or dessert. Add chocolate chips, walnuts, or pecans for an easy variation.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Wet Ingredients
  • 3 large overripe bananas about 1½ cups mashed
  • ⅓ cup melted butter
  • ¼ cup vegetable oil
  • ¾ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • Optional
  • ½ cup chocolate chips walnuts, or pecans

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. Mash the bananas in a large mixing bowl until mostly smooth.
  3. Add the melted butter, vegetable oil, brown sugar, egg, vanilla extract, and milk. Stir until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet mixture. Gently fold until just combined. Do not overmix.
  6. Fold in chocolate chips, walnuts, or pecans if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. If the top becomes too dark before the center is baked, loosely cover the loaf with foil.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack.
  11. Allow the banana bread to cool further before slicing.

Notes

Use very ripe bananas with plenty of brown spots for the best banana flavor and moisture.
Measure the flour carefully to avoid a dry loaf.
Stop mixing as soon as the flour is incorporated.
If using frozen bananas, thaw them completely and drain excess liquid before mashing.
Store cooled banana bread tightly wrapped at room temperature for up to 5 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
For individual slices, microwave for about 15–20 seconds to warm.