Super Soft, Moist and Easy Banana Bread Recipe

Okay, if you have some super ripe bananas lying around, then it is time for you to make my super soft, moist and easy banana bread recipe. It is packed with banana flavour and you can literally eat this all day. If you enjoy soft and moist baked goods, be sure to also try our moist and zesty cranberry cake with orange juice. I’ve had like half a loaf all by myself, just from picking at it from literally morning till night.

What You Need

• ○ 3 medium to large sized bananas (339g recommended for exactness)
• ○ 200g or 1 2/3 cups of all purpose flour
• ○ 16g or 2 tablespoons of cornstarch (also known as corn flour)
• ○ 1 teaspoon of baking powder
• ○ 3/4 teaspoon of baking soda
• ○ 1/2 teaspoon of salt
• ○ 3/4 teaspoon of ground cinnamon
• ○ 56g or 1/4 cup of room temperature unsalted butter
• ○ 150g or 3/4 cup of soft brown sugar
• ○ 52g or 1/4 cup of unflavoured vegetable oil (like canola oil)
• ○ 1 room temperature egg
• ○ 1 1/2 teaspoons of vanilla
• ○ 1/4 cup of walnuts (for topping, optional)

How to Make It

1. Prepare Oven and Loaf Tin: Preheat your oven to 160C or 320F with the fan on. Lightly grease and line an 8x5x4.5 inch loaf tin. If your loaf tin isn’t exactly the same size, that’s totally fine; it just means your banana bread may cook a little bit faster or take a little bit longer. Set your loaf tin aside for now.
2. Mash Bananas: Mash together three medium to large sized bananas in a bowl using a potato masher or a fork. For the best banana bread, it’s really important to make sure the bananas are super ripe, otherwise you won’t get that really nice flavour as well as texture. Once nicely mashed, set them aside.
3. Combine Dry Ingredients: Sift together the all purpose flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. The cinnamon goes so well with banana and will add a wonderful flavour. Mix that together with a whisk or fork until well combined, then set aside.
4. Cream Butter and Sugar: In a large bowl, add the room temperature unsalted butter, soft brown sugar, and unflavoured vegetable oil. Use a hand or stand mixer on a medium speed and cream that together for 2 minutes until it’s light and fluffy. Using soft brown sugar will add a wonderful, almost caramel-like flavour.
5. Add Egg: Once creamed, add in the room temperature egg and mix until well combined.
6. Add Wet Ingredients: Add your mashed bananas from earlier, as well as the vanilla. Give that a good mix until well combined. Get all the batter off your attachments and put your mixer aside.
7. Fold in Dry Ingredients: Add your mixed dry ingredients from earlier to the wet mixture. Using a spatula, gently fold that in until it’s just combined. It’s really important not to over mix this batter, so only mix until there aren’t any big lumps of unmixed flour, and then just stop there.
8. Fill Loaf Tin: Distribute the batter into your prepared loaf tin.
9. Add Walnuts (Optional): Finish off by evenly distributing about a quarter cup of walnuts on the top. This adds great additional texture and flavour.
10. Prepare for Baking: Give your loaf tin a light bang on the counter to remove any large air bubbles.
11. Bake: This will go into the oven for 1 hour, or until a skewer or butter knife comes out clean.
12. Cool: Once done, it should have been cooling in the cake tin for about 10 minutes. Take it out of the loaf tin by lifting it up with the baking paper and place it onto a wire rack to cool. Let it cool for about maybe 20 minutes to half an hour or so just to let it firm up a bit, and then it is ready to eat.

Recipe Notes

This banana loaf is honestly so so soft and moist, it has a wonderful banana flavour, and I really love the addition of the walnuts on the top. It’s soft, moist, and that little bit of cinnamon coming through just honestly takes it to that next level, it’s so so good. For another luxurious dessert experience, you might enjoy our decadent homemade chocolate cheesecake recipe.