Fluffy Moist Banana Bread

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Fluffy Moist Banana Bread

Moist, delicious, easy-to-make banana bread. Great for breakfast, afternoon tea or a snack.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Course Appetizer, Baking, Bread, Breakfast, Snack
Servings 8
Calories 334 kcal


  • 1 loaf pan 8"x4"
  • 1 mixing bowl


  • 1 3/4 cup all-purpose flour
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 medium ripe bananas mashed with a fork until smooth
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup butter melted
  • 3/4 cup sugar
  • 1/4 cup milk whole or 2%
  • 2 medium eggs beaten


  • Preheat the oven to 350 degrees. Grease the loaf pan with butter or line with a parchment paper
  • In a medium bowl, add the dry ingredients and mix well.
  • Add the rest of the ingredients and mix.
  • Pour the batter onto the loaf pan then bake for 50-60 min or until a skewer inserted in the centre comes out clean.
  • Remove bread and let cool in pan for a few minutes then move it onto a rack. Slice and serve


This banana bread is always a hit and will usually be gone before it gets into the fridge. I usually let it sit on the counter covered for a day or two before moving it into the fridge. But in most cases, it never does. This bread is my favourite snack any time of the day. I enjoy it with a glass of milk or chai tea just before bed:) 
It is great to bring to work to share with your co-workers or to any potluck. 
This banana bread will last on the counter for 2 days. After that, it can stay in the fridge for another 2 days then I would recommend cutting it into slices, wrapped in individual saran wraps then onto a Ziploc bag and freezing it for up to 3 months.
What kind of bananas to use
For best results, use over-ripe bananas, ones that are squishy. When you have a banana sitting on the counter and almost going bad, remove the skin, put them in a Ziploc bag, and freeze them for later use. When ready to use, take out whatever amount you need and thaw it out on the counter. 
You can add 1/2 cup of pecans, dried fruit or chocolate chips 
Swap out the sugar for monk fruit/erythritol sweetener, or brown sugar.
Use half all-purpose flour and half whole wheat for a healthier version. 
You can use the recipe for banana muffins. Just scoop the batter into muffin tins instead. 


Calories: 334kcalCarbohydrates: 51gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 72mgSodium: 404mgPotassium: 221mgFiber: 2gSugar: 25gVitamin A: 455IUVitamin C: 5mgCalcium: 71mgIron: 2mg
Keyword Breakfast, Easy Breakfast
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