This is, dare I say it, the ultimate banana bread. Loaded with 2 cups of mashed ripe bananas makes it the best moist banana bread. Simple to make and no mixer required. The mix-ins (chocolate chips and coconut are my favorite) make this banana bread extra delicious!
Ingredients You’ll Need for this Moist Banana Bread Recipe:
- Mashed Ripe Bananas. 2 whole cups! This was about 4-5 large bananas for me. But please measure! And when I say ripe, I mean ripe! We want, brown, practically black bananas that are nice and soft on the inside. They should mash so easily with a fork.
- Canola Oil. I love butter, I really do. But, oil is the way to go for this. It helps keep the bread moist, slightly dense in the best way, and lets the banana flavor shine through.
- Vanilla Extract. Because really, isn’t everything better with a little vanilla 🙂
- All Purpose Flour. I use regular old unbleached, all purpose flour. We whisk the flour with the other dry ingredients which helps remove lumps so there is no need for sifting.
- White Sugar. Don’t balk at the amount of sugar. I never said this was healthy, but I did say it was the best tasting ever. So just go with it.
- Baking Soda. Need something to help the bread rise.
- Salt. Don’t be afraid of salt in sweeter things! It helps balance the sweetness and brings out the flavor of everything.
Banana Bread Tips and FAQs
How do I make sure my banana bread is moist?
There are several things about this recipe that make it extra moist!
- Oil! I love love baking with butter, but using oil in banana bread helps keep it moist.
- Extra Ripe Bananas! You want bananas to be basically black and very soft – this adds amazing flavor, sweetness, and moisture.
- Don’t overbake. Ovens vary, so I recommend testing your bread early using a toothpick. The bread is done when there a just a few moist crumbs. Remove from the oven immediately.
What mix-ins are used? Can I make substitutions?
My favorite combination is coconut and chocolate chips. But you can omit one, add nuts, or make plain. Keep in mind that adding more or less mix-ins will impact the bake time.
How long does banana bread last?
Banana bread will last for 4-5 days covered at room temperature.
Can banana bread be frozen?
Yes! I almost always do this with one of the loaves. Allow to fully cool then wrap tightly in plastic wrap and place in a zip-top bag.
You can also use the same method to freeze half a loaf or just a slice of banana bread
They can be frozen for 3-4 months. Allow to thaw at room temperature before enjoying.
My bread keeps sticking to the pan?
First, make sure you’re well greasing the pan. I love to use a cooking spray that is meant for baking that has flour in it – such as Baker’s Joy.
Do not allow the loaf to completely cool in the pan. This can lead to sticking. Allow to cool for 10-15 minutes or so but remove while still slightly warm.
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This is the ultimate banana bread. Extra moist and loaded with banana flavor. Use up those ripe bananas sitting on your counter and bake up this bread. No mixer needed! Even loaded with coconut and chocolate chips.
- 2 cups mashed, very ripe bananas
- 4 eggs
- 2/3 cup canola oil, vegetable oil can be substituted
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups mix-ins, see note
- Preheat Oven. Preheat the oven to 350 degrees F. Grease and flour two loaf pans or one bundt pan. Or you can use a baking spray that has flour in it.
- Mix Wet Ingredients. In a large bowl, use a rubber spatula or spoon and stir together the mashed bananas, eggs, oil, and vanilla until combined.
- Mix Dry Ingredients. In a separate medium bowl, whisk together the flour, sugar, baking soda and salt.
- Fold Wet and Dry. Fold the dry ingredients into the wet until combined. Then fold in the mix ins. Divide batter among greased loaf pans.
- Bake. Bake in preheated oven for about 1 hour. Depending on loaf size. Start checking at 50 minutes, but could take up to 70. The bread is done when it is brown on top, doesn’t jiggle when the pan is shaken, and a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Allow to cool in pan for 10-15 minutes. Remove from pan while still warm and allow to cool. Serve slices with a good smear of salted butter and enjoy!
Bananas – you want them very ripe! I like mine to be brown/black on the outside and nice and soft on the inside. They should be very easy to mash. The riper, the sweeter!
Mix-Ins: 1 cup semisweet chocolate chips, 1 cup unsweetened coconut flakes, or 1 cup chopped nuts. Pick 2! My preference is 1 cup of semisweet chocolate chips and 1 cup of unsweetened coconut flakes.
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
Keywords: Moist Banana Bread, Easy Banana Bread Recipe, Coconut Banana Bread, Coconut Chocolate Chip Banana Bread, Extra Moist Banana Bread