Soft, fluffy banana bread recipe with clear, step-by-step directions and full detail. This version stays moist for days, has a tender crumb, and rises beautifully.
Soft & Fluffy Banana Bread
Prep Time
15 minutes
Bake Time
55–65 minutes
Total Time
About 1 hour 20 minutes
Yield
1 loaf (9 × 5-inch pan)
Ingredients
Wet Ingredients
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3 very ripe bananas (medium–large)
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½ cup (115 g) unsalted butter, melted and cooled
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¾ cup (150 g) granulated sugar
(You may use ½ cup white sugar + ¼ cup brown sugar for extra moisture) -
2 large eggs, room temperature
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¼ cup (60 ml) milk or buttermilk
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1 teaspoon vanilla extract
Dry Ingredients
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2 cups (250 g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon (optional but recommended)
Step-by-Step Directions
Step 1: Prepare the Oven and Pan
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Preheat your oven to 350°F (175°C).
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Grease a 9 × 5-inch loaf pan with butter or oil.
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Lightly dust with flour or line with parchment paper for easy removal.
Step 2: Mash the Bananas
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Place the bananas in a large mixing bowl.
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Mash thoroughly with a fork or potato masher until mostly smooth.
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A few small lumps are fine and add texture.
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Step 3: Mix the Wet Ingredients
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Add melted butter to the mashed bananas and stir well.
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Add sugar and mix until fully combined.
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Add eggs one at a time, beating well after each addition.
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Stir in milk and vanilla extract.
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Mix until the batter looks smooth and creamy.
Step 4: Combine the Dry Ingredients
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In a separate bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
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Cinnamon
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Whisking evenly distributes the leavening agents for a fluffy texture.
Step 5: Mix Wet and Dry Ingredients
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Gradually add the dry ingredients to the wet mixture.
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Gently fold using a spatula or wooden spoon.
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Mix only until no dry flour is visible.
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Overmixing will make the bread dense.
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Step 6: Transfer Batter to Pan
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Pour the batter into the prepared loaf pan.
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Spread evenly with a spatula.
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Lightly tap the pan on the counter to remove air bubbles.
Step 7: Bake
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Place the pan in the center of the oven.
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Bake for 55–65 minutes.
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Check doneness by inserting a toothpick into the center:
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It should come out clean or with a few moist crumbs.
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If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
Step 8: Cool
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Remove banana bread from the oven.
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Let it cool in the pan for 10–15 minutes.
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Transfer to a wire rack to cool completely before slicing.
Storage
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Store at room temperature in an airtight container for up to 3 days
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Refrigerate for up to 7 days
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Freeze slices for up to 3 months
Tips for Extra Soft & Fluffy Banana Bread
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Use very ripe bananas with brown spots.
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Make sure eggs and milk are room temperature.
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Do not overmix the batter.
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Buttermilk or sour cream can replace milk for extra tenderness.