I have to say that this moist banana bread recipe is one of my favorite desserts of all time. I know that sounds like a pretty bold statement, but it’s true. Banana bread, if made correctly, shouldn’t be too sweet or have an overpowering banana flavor, it should be subtle and have a moist, fluffy texture.
Another thing I feel no moist banana bread recipe shouldn’t go without is a cinnamon streusel topping. If you’ve never had banana bread with the crumb topping, I’m here to enlighten you—it’s a must. The combination of cinnamon and brown sugar add a hint of warmth and give it a tiny crunch along the top.
In my opinion, this is the only way banana bread should be made. It’s just perfection. Luckily, I have the perfect recipe that makes the most perfect banana bread recipe with all of the criteria I just mentioned.
How To Make Moist Banana Bread
One of my biggest pet peeves with banana bread, is when it’s dry! Here a three tips to getting super moist banana bread!
1. Use overly ripe bananas
The key to a super moist banana bread recipe is using overly ripe bananas. I’m talkin’ super freckled ones! Not only that, but overly ripe bananas will keep the bread from getting that tart flavor that under ripe bananas have.
2. Don’t beat the butter, cut it!
In addition to that, it’s important to cut the butter into the dry ingredients with a pastry cutter until the dry ingredients become crumbly. Oftentimes, people make the mistake of beating the butter in an electric mixer until it’s creamed. Despite what Michael Jackson says… DO NOT BEAT IT! If you skip this crucial step and you end up with dry or soggy banana bread, don’t say I didn’t warn you…
3. Don’t overcook it
Cooking time often plays a role in whether you’ll end up with a moist loaf or a dry one. This particular recipe bakes best when you distribute the batter between two small loaf pans (about 5.75″ x 3″). I’ll link the ones I use here. Baking in the smaller loaf pans allows the middle of the bread to cook without overcooking the outside. If you choose to use a large loaf pan, I recommend setting a kitchen timer at the 1 hour mark and check on it every 5 minutes or so until the inside is cooked through.
Moist Banana Bread Recipe
- 1 cup sugar
- 1 ¼ cup flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter ((1 stick))
- 2 ripe bananas
- 2 eggs
- ¼ cup milk
- 1 cup walnuts
- 2 tbsp butter (for streusel topping)
- 2 tbsp flour (for streusel topping)
- 4 tbsp brown sugar (for streusel topping)
- ⅛ tsp cinnamon (for streusel topping)
Preheat oven to 350 degrees. Prepare 2 small loaf pans (I use 5.75” x 3”) or 1 large loaf pan (8.5” x 4.5”) with non-stick cooking spray.
In a medium bowl, add the sugar, flour, baking soda, salt, and butter. Using a pastry cutter, cut through the butter and blend until crumbly.
In a separate, large bowl, mash the two bananas and then add the eggs and milk. Mix.
Pour the flour mixture into the banana mixture and stir to combine. Stir in walnuts.
Pour batter into the loaf pan(s) and top with cinnamon streusel topping.
Directions for cinnamon streusel topping: Add all streusel toppings into a small bowl and blend together using a pastry cutter, until crumbly.
Bake for 45 minutes if using 2 small loaf pans. (Note: If you’re using 1 large loaf pan, bake for 1 hour to 1 hr 20 min or until done. If you place a knife in the center of the loaf, it should come out clean.)
Cool completely before removing from the pan.