My mom's moist banana bread recipe is my absolute favorite and truly the best. It's super moist and soft because it uses cake flour instead of all-purpose flour, and lots of overripe bananas. It's the only banana bread recipe you'll ever need!
This recipe was originally published on February 23, 2016. It was updated with new photos and information on January 18, 2024.
Ingredients
- Cake flour. Cake flour is finer than all-purpose and has a lower gluten content so it results in a soft banana bread. In Japan where I grew up, "flour" generally refers to cake flour, and rarely do you see all-purpose flour in stores. This is why both my mom and I used cake flour for all baked goods.
- Baking soda. I use baking soda in this recipe to help this homemade banana bread rise.
- Salt. Use fine salt in this recipe. I use pink Himalayan salt but you can also use fine sea salt.
- Butter. This recipe calls for salted butter. Creaming the butter and sugar together gives the bread a lighter, tender texture. You can substitute it with a neutral flavor oil, like avocado or light olive oil for a more dense banana bread.
- Light brown sugar. Adds sweetness and a hint of caramel notes to this simple banana bread recipe.
- Eggs. Use large eggs to add lots of moisture.
- Bananas. Use overripe bananas that are very brown and spotty. You can mash the bananas with a fork, or potato masher, or use a food processor for an extra smooth batter.
- Plain yogurt & milk. This is my favorite buttermilk substitute! Sour cream and milk is a great option too. The yogurt is a necessary acidic ingredient to react with the baking soda, so don't skip it!
- Vanilla. Use pure vanilla extract or vanilla paste for the best flavor.
How to Ripen Bananas
Don't have overripe bananas on hand? Here are two ways you can ripen your bananas quicker:
- Bake them. Place unpeeled bananas on a baking sheet and bake them at 300°F (150°C) for 15 to 20 minutes. The skin should turn black. Cool them to room temperature before using them.
- Use a paper bag. Place the bananas in a paper bag with an apple and close the bag. Both bananas and apples emit a gas called ethylene that will help the bananas ripen quicker. Keep them in the bag for 24-48 hours.
If you ever end up with leftover overripe bananas, put them in a freezer bag to store them for another day. Defrost them whenever you want to bake this super moist banana bread!
How to Make Banana Bread
Step 1: Preheat the oven to 320°F (160°C), or 350°F (175°C) for light metal pans, and grease or line a 9-inch loaf pan.
Step 2: In a bowl, sift together cake flour, baking soda, and salt. If adding mix-ins, take a couple of spoonfuls of the flour mixture into a separate bowl and toss the walnuts with it. Set aside.
Step 3: In a large bowl, cream together softened butter and sugar. Add the eggs, mashed banana, yogurt, milk, and vanilla and mix until combined.
Step 4: Add the dry ingredients to the wet ingredients and stir only until combined. Fold in the flour-tossed mix-ins and pour into the prepared loaf pan.
Step 5: Bake for 1 hour 15 minutes and test for doneness with a skewer (spaghetti works well too!). Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage Directions
Store any leftover banana bread in an airtight container for up to 4 days. Try to slice only what you're going to eat in one sitting, rather than slicing them all at once, to prevent the banana bread from drying out.
How to Freeze Banana Bread
Wrap each slice with a couple of layers of plastic wrap before putting them in a freezer bag or airtight container. You can store them in the freezer for up to 2 months. Defrost them in the fridge overnight before serving.
FAQs
You can add nuts, chocolate chips, and even blueberries. My mom always adds walnuts to her banana bread and they're my favorite! If making banana nut bread, toast the nuts in the oven first and let them cool completely before folding them into the batter. If you're adding any mix-ins, toss them with a couple of tablespoons of the mixed dry ingredients. This helps to keep them from sinking to the bottom of the pan, and get evenly distributed!
I highly recommend using a metallic loaf pan because it conducts heat better than glass. Dark metal pans absorb more heat than light metal pans, so the exterior of the banana bread will brown before the center cooks through. If you're using a dark metal pan, bake your bread at 325°F (160°C), and 350°F (175°C) for a light metal pan. Whichever loaf pan you're using, bake your banana bread for about 1 hour 15 minutes.
Test for doneness by sticking a toothpick, skewer, or spaghetti into the center. If it comes out clean or with a few moist crumbs, it's ready to be taken out of the oven.
Yes! If you're like me and you keep extra overripe bananas in the freezer, let your bananas defrost first before mashing them to use in this recipe.
Absolutely! You can bake them at the same temperature for about 20 to 25 minutes for delicious banana muffins!
More Banana Recipes
- If you want more moist banana bread recipes, try my chocolate banana bread or gluten-free banana bread recipe. They're both just as easy to make and incredibly moist!
- My banana cupcakes and chocolate banana cupcakes are both delicious, require no eggs, and are soft and tender.
- If you're looking for something more impressive, go with this banana upside down cake!
Love loaf cakes but looking for something other than banana desserts? Try my lemon poppy seed cake or my gluten-free pumpkin bread!
Moist Banana Bread Recipe
Ingredients
- 2½ cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup salted butter softened at room temperature
- 1 cup light brown sugar
- 2 large eggs
- 1½ cups mashed overripe bananas about 4 medium bananas
- ¼ cup plain yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped toasted walnuts, chocolate chips, or other mix-ins optional
Instructions
- Preheat the oven to 320°F (160°C) for dark metal pans or 350°F (175°C) for light metal pans. Grease and line a 9-inch loaf pan with parchment paper.
- In a bowl, sift together cake flour, baking soda, and salt. If adding mix-ins, take a couple spoonfuls of the flour mixture into a separate bowl and toss the walnuts with it. Set aside.
- In a large bowl, cream together softened butter and sugar. Add the eggs, banana, yogurt, milk, and vanilla and mix until combined.
- Add the dry ingredients to the wet ingredients and stir only until combined. Fold in mix-ins if using, and pour into the prepared loaf pan.
- Bake for 1 hour 15 minutes and test for doneness with a skewer or spaghetti. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Sabrina says
Nice! Love banana bread!
Mike says
The idea of using milk and yogurt is interesting. I add premade vanilla pudding, and 1 tsp vanilla extract to my recipe for one loaf. I watch the cooking at the end very closely. My wife and I prefer our banana bread to be very moist so I cook it to just barely done. Literally, 2 minutes too long can make a noticeable difference.
Ai says
Oh I'd love to try your idea of adding vanilla pudding. I like using cake flour because it makes the bread super moist and tender. Nothing worse than dry, crumbly banana bread, am I right? 😉
Joy Bizony says
Love it! I use sour cream for a kick instead of yogurt!
Ai says
So happy you love this recipe! Sour cream is a great addition for sure😋❤️
Tina says
That was delicious! I did sour cream / lactose free half & half (I didn't have milk on hand). Also used a glass pyrex dish at 325 for an hour and 10 minutes.
I never cook, but was inspired by a bunch of bananas that were going bad on my counter and could only find cake flour at the store right now. Your's was the first cake flour banana bread recipe that came up and it did not disappoint!
Thanks for sharing!
Ai says
I'm so glad you liked it Tina! Thank you for your lovely comment❤️
Catherine Dunn says
Instead of using the yogurt can, and how much butter milk can I use
Ai says
I would skip the yogurt and milk, and instead use 1/2 cup of buttermilk.
Cindy says
how much pudding do you use per batch
amberaldo says
Thank you for this recipe! Tasted great and definitely moist! I used brown sugar instead of white. Used sour cream and milk like you suggested. My go to BB recipe!
Ai says
So sorry for the late reply! Thank you SO much for trying out my recipe! So happy you liked it 🙂
Heather says
I made these in to muffins and added chocolate chips. The absolute greatest banana muffins I've ever made. I'm going to have a real problem during this quarantine!! 🤣
Ai says
Genius idea! I sometimes add chocolate chips to this banana bread too and it's sooo delicious! I'm so glad you liked them❤️ Hope you have loose fitting sweatpants to keep you comfortable😉😂
Cess says
Hi Heather did you adjust the baking time when you used muffin tins? Thanks!
Taylor says
How long did you bake them in the muffin tin?
Erica says
Just made this for my mom yesterday! So funny how all moms I know love this so much. I used the Starbucks copycat recipe. Pretty similar except no yogurt, uses 3 bananas and 2c flour
G says
If we have buttermilk, would the measurement for it be 1/2 cup instead of the 1/4 cup milk and 1/4 cup yogurt?
Ai says
Yes!!
Nikha M says
specifically what type of yogurt? I currently have pineapple yoplaid an vanilla chobani greek yogurt? Will any of these work?
Ai says
Plain yogurt would be best in my opinion, but I think vanilla greek yogurt would work great too!
Stella Carlson says
lol!!! I used just plain yogurt!!!
Stella Carlson says
I also used 3 bananas because that's just what I had and the bread turned out so moist!!! Thanks for the awesome recipe! definitely my favorite banana bread recipe yet!!
Ai says
Thank you so much Stella! I'm SO happy you like it!!❤️
It's been 2 years since I posted a banana bread recipe... maybe I should post another with a twist on the original?🤔
Anjali Saigal says
This is my favourite recipe for banana bread. I like how you use yogurt and milk instead of buttermilk, as its not as easily available here.
Thank you for this recipe!
Ai says
Thank you Anjali! It makes me so happy to hear that you love this recipe!
Jazzy's Mama says
Oh yum, I love banana bread. Great idea using the cake flour! I also love using yogurt in my banana bread.
I can't wait to give this recipe a try.
Ai says
Thanks! I hope you like it 🙂
Rosemarie says
I made this banana bread using sour cream and it turned it out just perfect! Thanks for sharing 🙂
Ai says
Thank you Rosemarie! I'm so glad you liked it!!❤️
Rosemarie says
I made this recipe and its perfect every time 🙂 Thanks for sharing this precious recipe.
Ai says
Thank you so much Rosemarie! I'm so happy you like it!!❤️
Jhuls | The Not So Creative Cook says
Ai, I love anything baked goods with bananas. Your banana bread looks so moist and yummy! I’m gonna take half of this now!😁 Or better the whole thing. Happy Fiesta Friday!
Ai says
Happy Fiesta Friday Jhuls! I'm definitely on team bananas too! Good luck fighting Tristan for the loaf😂
Pavani says
Banana Bread looks so moist with perfect crumbles and texture. I make this very often my kids favourite bread.
Ai says
Thank you Pavani! Banana bread has been a favorite since I was a kid too😊
Rita says
Thanks Ai! Saving it for my pin board called "FiestaFriday"
Ai says
Thanks so much Rita!❤️
Angie | Fiesta Friday says
Mom's recipes are the best and so special. Thanks for sharing yours, Ai! XO
Ai says
Thanks Angie! They really are so special aren't they? 🙂
Adina says
I adore banana cake, I rarely had one I didn't like. Yours looks absolutely perfect, I can just imagine the taste!
Ai says
Thanks Adina!
Karin Hermann says
Family recipes are always the best <3
Ai says
There's a reason why we keep making it over and over again, right? 😉
Stephanie Poon says
can i use greek yogurt instead of plain yogurt?
Ai says
Yes! The texture will be a little fluffier and less moist compared to if you used plain yogurt, but it'll be delicious 🙂
Matthew says
I love this, would definitely love to try this with my wife on a weekend ...looks yummy
Ai says
Thanks Matthew! Hope you and your wife enjoy it 😉
zeba durrani says
This looks perfect Ai. I like using cake flour in my banana bread too. Will try out your recipe. Thanks for bringing it to #FiestaFriday party.
Ai says
Thank you Zeba! Hope you like it 🙂
Alisha Ross says
It’s funny cause I think people believe that just cause we’re food bloggers means that we have all of the time in the world to cook dinner. I find myself scrambling every single night! These recipes are awesome and will be a total life-saver!
Ai says
Glad you like the recipes 🙂
Phoebe says
this recipe is awesome
literally perfect
made this today and everyone told me
it is so fluffy ans moist
Ai says
Thank you Phoebe! So happy you love it!!❤️
Ron says
What a wonderful recipe. I could only find cake flour on one trip to the grocery store so I got cake flour. Then I saw that I had three very ripe bananas. i found a use for both in this great recipe. I used buttermilk one time and sour cream the next. Both incredibly moist and a fine start for the day. Now I know where to use cake flour.
Ai says
Thank you so much for making my banana bread, Ron! I'm glad you liked it😊
MY says
I made this yesterday. Reduced the sugar slightly to 160g and used white sugar instead of light brown sugar since I didn’t have any. Turned out really well and everyone in the family loves it! Thanks so much for this recipe.
Ai says
Yay!! I'm so glad everyone enjoyed it! Thank you so much for your comment and rating❤️
Jieling says
Hi, how much is 1/4 cups of plain yogurt in grams? Is it 61.3 grams?
Ai says
Hi Jieling! I guess I forgot to add the grams of the yogurt and milk... 61.3g sounds about right since 1/4 cup is 60ml.
nikki says
Hi! I found your recipe as someone who moved to Japan three weeks ago and I frantically searched Google for "banana bread cake flour" as, as you said, all-purpose flour is not a thing here. Thank you so much for such a simple lovely recipe. My little boys are loving the taste of home. I also wanted to share for others who might be in a position like mine that three teaspoons of baking powder works in place of baking soda, which I've also found to be elusive. Thanks again.
Ai says
Hi Nikki! Thank you so much for the lovely comment! A little taste of home is so important and super helpful to feed the soul in a new environment😉 And good to know that 3 teaspoons of baking powder is a good substitute! Hope you and your family are enjoying your new home❤️
Paul Brown says
This sounds wonderful and I’m making it tomorrow night! I love your recipes and have tried quite a few of them.
Ai says
Thank you! I hope you enjoy it!
Monica says
I loved this recipe and have also altered it on occasion. Today I added Reese peanut butter chips, PB2 powder and instead of milk used Starbucks Caramel Macchiato Creamer. It was a HUGE hit! Thank you for sharing this recipe!
Ai says
That sounds delicious Monica! Thank you so much for the lovely comment and rating!!
Theresa says
Dying to try this but one question why foe it look like whole bananas on top
Ai Willis says
Hi Theresa! If you want, you can slice a whole banana vertically and place them on top before baking. I was feeling quite fancy pants when I took the photos a couple years ago😁
Anna Tu says
Hi Ai
Will there be any difference using 1/2cup of plain yogurt vs. the mixture of yogurt and milk?
Ai Willis says
Hi Anna! I think the mixture might be quite thick, but I think it'll be delicious!