Easy Banana Bread Recipe (with a “Trick” to Keep It Moist)

There’s nothing quite like the smell of fresh banana bread wafting through the kitchen. This easy banana bread recipe turns overripe bananas into a moist, tender loaf that’s perfect for breakfast, snacks, or sharing with friends.

The “secret ingredients”? Sour milk (milk with a little vinegar added) and flax help keep the crumb soft and the flavor rich. My family has used this recipe for years. It makes two loaves – one to enjoy right away and one for the freezer.

Have you ever eaten banana bread that was dry, or maybe it starts out good when it’s warm but by the next day it’s gotten hard? If so, you need to try this moist banana bread recipe. Some recipes add extra bananas, but this can make the bread too sweet or gummy in texture.

Instead, we use sour milk – or buttermilk, sour cream or plain yogurt. These add extra flavor, moisture, and acidity. Alternatively, you can use raw milk that has naturally soured. Do not use pasteurized milk that has gone bad. It rots instead of souring.

We also add a little flax, which helps retain moisture. If you don’t have ground flax, it’s okay to substitute extra flour.

The Best Easy Banana Bread Recipe

Ripe bananas, butter, flax, and a simple sour milk trick to make a moist, tender loaf every time. Just mash your bananas, mix everything in one bowl, and bake until golden brown.

Ingredients

• 2/3 cup milk*
• 2 teaspoons vinegar*
• 2/3 cup butter, softened
• 1 1/4 cups sugar
• 1 1/4 cup mashed bananas, fresh or thawed
• 2 1/4 cup all purpose flour
• 1/4 cup ground flax
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup nuts, unsweetened coconut, or chocolate chips (optional)

Instructions

Preheat oven to 350℉ (175°C) and grease and flour two 9×5 loaf pans. I use stoneware pans to bake my banana bread. Stoneware pans don’t need flour, but I do grease them and put a strip of parchment in the bottom to prevent sticking.

*First, sour your milk. To sour milk, add 2 teaspoons vinegar to the 2/3 cup of milk (at room temperature). Let sit 5 minutes. Alternatively, you can substitute buttermilk, sour cream, or plain yogurt for the milk and skip the vinegar.

Cream together butter and sugar in a large mixing bowl. Add in sour milk and mashed bananas and mix until smooth.

Add the flour, and then sprinkle the flax, baking powder, baking soda and salt over the top of the flour. Once all the dry ingredients are in the large bowl, mix everything together until just blended.

Mix in nuts or coconut if desired – or – wait until batter is in the pans and sprinkle some nuts or coconut on top. Pour the batter into two loaf pans.

My youngest is not a big fan of nuts, so I often make one loaf with and one without nuts. By sprinkling nuts on top of the loaf, it’s easy to see which is which.

Bake for around 45 to 50 minutes, until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven and transfer to a wire rack to cool completely.

How to Store and Freeze Your Banana Bread to Keep it Moist

Don’t slice bread fresh out of the oven. It should rest for 10-15 minutes before serving, just like meat. This traps the moisture inside the bread, and allows it to completely set up and finish baking. Of course, if the whole loaf is going to disappear right away, this is a moot point.

Store cooled banana bread in a sealed container at room temperature for several days. (Or wrap in plastic or foil.) There’s no need for refrigeration unless you live in a very warm climate.

To freeze your bread, make sure to wrap/seal it well to prevent moisture loss. Date and label, and freeze for up to 3 months. If you like, slice the bread before freezing. Pack 1-2 slices per package (use wax paper between slices to prevent sticking) for single servings.

When you want to eat the bread, allow it to come to room temperature while still wrapped. This allows moisture inside the packaging to be reabsorbed by the bread.

Best Bananas for Banana Bread

One of the most important things you can do for the best, moist banana bread is to make sure to use really ripe bananas. The sweetness and squishy texture of extra ripe bananas make them perfect for making banana bread. Overripe bananas also have more nutrients.

How ripe is too ripe to use?

Don’t be afraid of black spots on the skin, or skin that’s entirely black. I’ve even used a few over the years that I poured out of the skin because they were so soft. With very ripe bananas, you can also cut back on the sugar in the recipe.

Bananas freeze well, too. If you have ripe bananas but no time to bake, simply slip them out of their skins and into a freezer bag or container. Let them thaw completely before use.

Tips for the Best Moist Banana Bread

• Use very ripe bananas. The browner the peel, the sweeter and moister your bread will be.
• Don’t skip the sour milk. The slight acidity tenderizes the crumb and keeps the bread soft for days.
• Avoid overmixing. Stir just until the flour disappears to prevent a tough loaf.
• For muffins: Use 24 standard muffin cups and fill about 2/3rds full. Bake at 350℉ for 25 – 30 minutes.
• For mini loaves: Bake 35–40 minutes, testing for doneness with a toothpick.

FAQ

Why Add Sour Milk?

The acidity in sour milk or buttermilk improves banana bread texture in a few ways:

1. Tenderizes gluten: The acid weakens gluten formation in the flour, resulting in a softer, more tender crumb rather than a chewy or dense loaf.
2. Activates baking soda: The acid reacts with baking soda to create carbon dioxide bubbles, giving the bread a better rise and lighter texture.
3. Balances flavor: A touch of acidity offsets the natural sweetness of ripe bananas, keeping the bread from tasting overly sweet and enhancing the overall flavor balance.
4. Improves moisture retention: Acidic ingredients help the starches in the flour hold more moisture, so the loaf stays soft and fresh longer.

In short: the acid both lightens and softens the loaf. That’s why the sour milk trick gives your banana bread that melt-in-your-mouth texture even a few days after baking.

Why Add Flax?

Flaxseed is a quiet powerhouse when it comes to texture and structure in quick breads like banana bread. Here’s how it works:

1. Natural binder: When ground flaxseed is mixed with liquid, it forms a gel-like texture due to soluble fiber (mucilage). This helps hold the batter together, acting a bit like an egg.
2. Moisture retention: The gel from flaxseed traps moisture, keeping the bread softer and preventing it from drying out as quickly.
3. Tender crumb and structure: The extra fiber adds body and elasticity, which helps the bread hold its shape while still feeling moist and tender.
4. Slight nutty richness: Flax also adds a subtle nutty note that complements banana’s sweetness and deepens flavor without overpowering it.

Print

Other Quickbread Recipes

We have several other quickbreads on the site, including:

• Best Ever Cornbread Recipe
• Rhubarb Bread
• Cranberry Orange Bread
• Cheesy Garlic Zucchini Bread
• Mom’s Best Zucchini Bread

Love fresh bread? Click here to get my book, “Never Buy Bread Again” – available in spiral-bound print and ebook formats.

This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.

Originally published 2013, last updated in 2025.