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The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)

The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)

Bakery Style Banana Bread

Ok…now I posted one of my favorite recipes for banana bread a few weeks ago called Moist Old Fashioned Banana Bread

Well one of my readers sent me this email and banana bread recipe that has completely converted me over to this recipe! Now don’t get me wrong, I still love me some old school banana bread but this moist banana bread recipe taste just like the kind you get from a bakery; super soft, moist, light & dense all at the same time! The banana flavor is incredible and the freezer tip really does make this banana bread out of this world moist!
Hello Monique,

I made your old fashioned banana bread & it is truly is old fashioned! I mean that in a good way. It taste exactly the way I remember my mother making it. I will for sure be adding this recipe to my family cookbook for when I am craving some good old fashion banana bread.

However I do believe I hold the recipe to the best banana bread of all time (smile) It comes from my neighbor who made me a batch of this bread when I was under the weather. I’ve tasted and made plenty of banana breads in my day, and this recipe is by far the BEST banana bread ever. I promise! Everyone who I have made this bread for says it’s the best, even a local bakery with a trained baker begged me for this recipe!

I would love for you to give it a try when you have time and if you like it, feel free to share it with your readers. I am 61 and love your blog and have been reading since I found it on google! I guess I still have some diva in me. Thanks so much for sharing your recipes. They are so delicious and I love seeing more young women getting into scratch-made cooking!

Frances A. Maybin

Yall this bread is soooo freakin good!! I couldn’t wait to make it. Have I ever told you guys that I LOVE getting emails and recipes from you all??? Well I do! They always make me smile. There was no way I could keep this gem of a recipe from yall. You be the judge…is it the BEST banana bread you’ve ever had???? Imma have to say YES!!! You have a winner here Ms. Frances and I am so glad you shared your recipe with me!!! *hugs & kisses*
Preheat Oven to 275 (yes that’s correct : )
Step 1.) Mash up bananas really good with a fork and mix in lemon juice. Set aside.

Step 2.) In a medium bowl, sift together flour, baking soda & salt. Set aside.

Step 3.) In a large bowl, cream butter & sugar until fluffy.

Step 4.) Add in eggs, one at a time & then add in vanilla

Step 5.) Beat in the flour mixture alternating it with the buttermilk.

Step 6.) Stir in the banana mixture

Step 7.)Pour batter into two greased & flour loaf pans & bake in oven for 45 minutes to 1 hour or until toothpick inserted in center comes out clean.

Step 8.) Remove from oven and place directly into freezer to cool for about 20-30 minutes. This will make the bread incredibly moist.

Step 9.) Store in an airtight container. (I keep it in the refrigerator)

Enjoy with a dollop of cool whip!! Yumm!

5.0 from 2 reviews
The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)
Recipe type: bread
  • 1½ cups very ripe bananas, mashed
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) butter, softened
  • 2⅛ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1½ cups buttermilk
  1. Preheat Oven to 275 (yes that's correct : )
  2. Mash up bananas really good with a fork and mix in lemon juice. Set aside.
  3. In a medium bowl, sift together flour, baking soda & salt. Set aside.
  4. In a large bowl, cream butter & sugar until fluffy.
  5. Add in eggs, one at a time & then add in vanilla
  6. Beat in the flour mixture alternating it with the buttermilk.
  7. Pour batter into two greased & flour loaf pans & bake in oven for 45 minutes to 1 hour or until toothpick inserted in center comes out clean.
  8. Remove from oven and place directly into freezer to cool for about 20-30 minutes. This will make the bread incredibly moist.
  9. Store in an airtight container. (I keep it in the refrigerator)
  10. Enjoy with a dollop of cool whip!! Yummy!


  1. I am a Diva that can cook not bake bread but I am getting there. Great Site Awesome!!!!!

  2. Your website is great especially the name Diva’s Can Cook. I can not bake bread like you but I am a Diva Too. Trying to be a Diva that can Bake also Awesome!!!!!

  3. Love your website especially the name. Great name Diva’s Can Cook. Can not made banana bread like you but I am a DIVA TOO!!!!!!!

  4. Hi Monique, thanks for this yummy recipe. The first time around, I had some issues. I poured the batter into 2 pans and it ended up running over into the bottom of my oven and did not seem to be baking at 275 degrees. I cleaned up the mess and upped the temperature to 325 and it came out perfect after about 1 hour and 15 minutes. Made the second batch today, poured batter into 3 pans, added mini chocolate chips to one load and baked at 325 degrees for 1 hour. PERFECTION!! Also, loved the pizza dip recipe. Please keep them coming!

  5. What flour do I use?

  6. I just made a triple batch of this recipe. I went on faith that it would be a good one. I was not disappointed. This recipe is everything you said it was. I followed the instructions to the letter and it is absolutely like from the bakery. They would put Otis to shame. I am wondering if the people that had the problem, were using self-rising flour instead of all purpose. Anyway darling Diva, thank you so much for this awesome recipe. I will be sharing it and your website with friends.

  7. I too had some problems. I am going to keep letting it cook until its done. We will see how it turns out. I wonder if I over mixed it? The batter was really, really light and airy. I used a mixer. So far it has been 80 minutes. I will post again if it works. It sure does smell good!

  8. I know this thread is a few years old but I’m gonna ask anyway…do you cover the bread before putting it in the freezer?

  9. Do you use pure sugar or granulated sugar?

  10. So… The temp and time don’t work. But the recipe does. It’s AMAZING. Very bananaful. chewy, dense, moist BANANA bread.

    I doubled the recipe because I had a bunch of bananas going bad (yay for toddlers and their picky food stages). I used 6 medium loaf pans – not the mini ones, just a little smaller than a normal one. I did the first batch at 275 – and 90 minutes later, it was still soupy in the middle. I turned up the oven to 325 for 25 minutes and they were done beautifully, though they didn’t rise properly. The second set of three I put in at 350 and they took about an hour, rose beautifully, and were dense, moist and flavorful just like the other pans. *shrug* the temp is the only thing that seems not to be working properly.

  11. Has anyone tried adding chocolate chips?

  12. I beg to differ. This “bakery” recipe came out good, tasty. But I prefer your old-fashioned recipe. The brown sugar, cinnamon and additional bananas make the old-fashioned version special. This one was okay, but a little less moist and banana-tasting, if you will….blander.

  13. I just made the banana bread. Wow delicious!
    I did alter the recipe it a bit. Instead of butternilk I only had half and half so thati s what I used. I added cup of blueberrys and 1/3 cup of natural granola.
    I baked it at 275 for an hour and increased temperature to 300 degrees for another 20 minutes or so.
    Placed in freezer to cool and its amazing!
    Sooo yummy..

  14. As I write…followed everything exactly and at least one half hour over schedule and raw in the middle. I don’t know why I even tried it, the time and temperature made no sense. My advice is to go with another recipe that has a better chance of actually working.

  15. This Bread Was A Hit….. So Flavorful And Moist…OMG!!! Thank You Sooo Much

  16. Hi Monique,

    You have taken my cooking esteem to a whole nother level lol. I’ve tried 7 of your recipes so far with very good results.

    This cake was so moist and delicious. I was wondering however if the the temp of the oven should be changed. It took me almost 2hrs to cook this cake. I finally turned on the speed bake convection for the last 15-20 min so that it would cook all the way through. I noticed that you used glass cake pans..I wonder if that makes a difference over metal.

  17. Hi Diva!
    I was just wondering if we could this bread as a base for other breads if we omit the bananas? For example like adding lemon zest, fresh blueberries or even poppy seeds! Would it affect the texture cos I know the moisture from the bananas can be also the reason why the bread is so moist! Hope to hear from you soon!


  18. jeanine Peeters

    He Diva,
    Thank you for this recipe.
    Never had heard from banana bread before.
    Not something we make her in Holland.
    But i love it en gona make it again
    took some time to find al the ingredients en cup size.
    I made it today for my oldest daughters school picknick en they all loved it.
    Thank you for sharing.
    im gonna try some more of your recipes.
    Keep on going.
    Greetings Jeanine from Holland

  19. The reviews are right!! This bread is moist and my fam loves it

  20. Hi, for the flour, which type of flour do I use? How long do I bake it if I’m using a muffin pan?

    Thank you (:

  21. Update…just made this bread again. ( I couldnt rest until i got it right). It is delish!!! I made sure to use all purpose flour. Those of you who had a mess just make sure you use all purpose instead of self rising. also dont fill the batter all the way to the top. I actually thought i would give the other loaf away for Mother’s day but with this banana bread around my husband and kids it is not looking possible. Good thing i have more than enough bananas, ill just to have to make some more! Thanks Monique.

  22. Im an avid baker, i love to bake cakes, pies, muffins you name it. I was so excited about this recipe i even convinced my husband to try it bc he doesnt eat bananas. Neither do i but i love banana nut muffins. However, this was a disaster! The batter was great but the bread was not done. It was all yucky and i cooked it on 275 for like 30 min. and it was spilling over. (I now know i filled it to the rim which i shouldnt have done) I then turned the oven to 325. After an hour it was burning at the top but the toothpick wasnt coming out clean. I thought it has to be at least almost done. It wasnt and when i tried to take it out it after setting it in the freezer for 20 min. it was huge mess. I want to try again but im not exactly sure what to do different. I guess ill have to up the heat and cook it longer and be sure not to fill the batter to to the top. I can tell the recipe is great from what i did taste its just seems to be trial and error for the perfect loaf. I love your site and your recipes and appreciate you sharing. Ive made some bomb meals thanks to you-)

  23. Ok, so I made this Ban. Brd last night. Here are a few help tips and I didn’t alter the recipe one iota: If you don’t have buttermilk, make it with 1 cup of milk and a tablespoon of vinegar (or lemon juice), set that aside. Get 3 bowls. Small, med., large. 1) small bowl has bananas and lemon juice. 2) med. bowl has flower, baking soda, and salt mix. 3) Large bowl has sugar, butter, eggs, vanilla mix. This is just an easy prep paragraph for anyone who is thinking about making this bread. I baked my bread (using one glass loaf baking dish, and one stoneware loaf dish) for 45 min. at 275 just like the instruction said. However, they weren’t done. I up the heat to 325 and continued baking for 15-25 mins. The glass loaf pan was done sooner, so my stoneware needed a little more time. Seriously fantastic bread. I added all my bananas I had (more like a little over 2 cups), but it was still AMAZING. Great recipe Monique!

  24. i was going to make these into jumbo muffin, do you need to change the temperature or time?

  25. if you were to make this recipe into jumbo muffins what temperature would you bake them at?

  26. this was AMAZING! it’s super moist, and has a perfect bannana balance. but i’m kinda confused, why and what does the freezer trick do?

  27. This recipe is great! My banana bread turned out very moist! Besides the fact that I had to increase the heat because my bread wasn’t done in the center after almost 50 min I had no problems at all. Will be using this recipe again

  28. i have this banana bread in the oven right now and i have a mess in my oven from overflow dough, it has been in there for 50mins and still raw so i upped the temp to 350 and i am waiting to see.

  29. Hi, this recipe looks great but I am a bit anxious about the mixing. The general rule with quick breads is that you have your ‘moist’ ingredients and ‘dry’ ingredients which you fold into one another (helps prevent over-mixing). This recipe is different, is there anything one should watch out for when alternatively mixing in flour mixture and butermilk?
    Thank you! :)

  30. Do I need to change anything (like the flour) if i want to make this into muffins?

  31. I have tried dozens of different recipes for banana bread, all claiming to be the best, the best, the best, but this is truly IS THE BEST BANANA BREAD I HAVE EVER MADE! It came out perfectly and tastes just sooooo heavenly! Whoever created this recipe is a banana bread culinary genius.

  32. I was just wondering if there was an error for the sugar amount..2 1/8 c. sugar??…i wanted to try this recipe this weekend, n wanted it to come out as perfect as every1 else comments..:-)..

  33. This recipe is great!! The banana taste wasn't as strong as I would like, but I believe I may have used too much flour or my bananas weren't ripe enough. Next time, I will purchase riper bananas & I may add some banana flavoring instead of lemon juice. The texture of the bread left me speechless!! It practically melts in your mouth. With a few tweaks here & there, I will be making this recipe again :)

  34. This recipe is outrageouly delicious. I love it. I honestly think this is the best banana bread I've ever had.

  35. Update: All I say about the banana bread receipe is that it will be the only banana bread receipe that I will make from this day forth. BTW-It was complete with freezing and all about 2:30p and it is 8:22p Eastern Time, and it is gone…I used a 10×5 pan something like that, did not measure, it still came out beautiful..Thanks DIVAS and especially Monique


  36. Hi,
    Wow, I have used so many receipes from your site, thank you for being so wise beyond your years..I do not know you…however, I guess it is from the Good Lord above..Today, I came home from church and needed a dessert for my family, I seen this receipe and I am baking it as I type…I will update when complete..May God Bless and keep you and your family..


  37. What is the freezing tip, mentioned in the paragraph before the actual recipe?

  38. I've just made this recipe and it came out perfect. I made three medium size loaves and cooked the bread for 1 hour 10 minutes (I have a small air oven and cooked all three loaves at once.) The bread isn't to my liking as the banana flavor is very strong and I'm not too keen on bananas but I baked the bread to give away and now I have great gifts! Thanks!


    i had the same problem that the gentleman above had (about 4 posts ago). everything looked great when i put the two pans in the oven, but 45 minutes later, i opened the oven to find that the batter was almost as wet as when i put it in! also, some of the batter had begun to overflow onto the floor of my oven–which caused smoke and a burnt smell throughout the kitchen! YIKES!

    i only made 2 small changes to the recipe:

    1) i used butter-flavored crisco instead of butter

    2) i didn't have any buttermilk, so i used plain milk with 1.5 teaspoons of vinegar added to it (i found this tip online over and over again as a substitute for buttermilk–which is supoosed to work especially well in baking)

    besides those changes, i followed the recipe to a T. so i don't know what happened (other than i should have used a bigger pan to avoid the overflowing of batter)

    i was almost ready to give up by the time i cleaned out my oven and looked over at the goopy, sloppy batter in my 2 loaf pans. Nonetheless, I greased and floured a 13×9 cake pan and poured all the batter from the two loaf pans into it. i preheated the oven to 350 this time (instead of 275), then baked it for 25 minutes. i took it out of the oven and immediately placed it in the freezer for 30 minutes to cool, as instructed.

    it was GOOD! very moist and yummy!!! i'm so glad i was able to save the day after ruining it so terribly! thank you, ms. cooking diva, for sharing this recipe!

  40. Wow! This Banana Bread is Very good and moist. I used bananas that I had frozen with the peel still on for the first time & this bread turned out Great! I also topped my bread with my Cinnamon Pecan Topping & my family thought it was a winner! This was my 1st time on your site & I have already signed on.
    Thanks, Diva

  41. Looks sooo ummy!! All I have is margarine on hand…. will his work in place of the butter?

  42. oh my!! Anonymous yes you WILL bake again!!! If I have to call you up and we go step by step you gonna bake again honey!! Send me an email!!

  43. I'm a guy and I stumbled onto one of your vids on youtube. I normally never cook, but I decided to make something sweet for the wife since she always does all the cooking. I don't know what the hell I did wrong, but it was a disaster. The batter looked good when I put it in the pan, but after 45 minutes at 275 the batter was still as wet as when I put it in the oven. Most of the batter boiled over to the bottom of the oven. I WILL NEVER BAKE AGAIN!!!

  44. I've been reading your blog for a while now but this is my first time making one of your recipes. I just made this banana bread and after trying many recipes that were either too dense, not sweet enough, no flavor, etc, this bread is absolutely PERFECT! I didn't think it would have much banana flavor since most other recipes I've used call for twice as much but baaaaby, it was very, very good, and the banana flavor shined through. While I'm tempted to add a hint of cinnamon and nutmeg and/or a streusel topping, I don't want to tamper with this perfection. I did have to bake the bread a little longer than what you suggested but it produced a delicious bread – everyone's oven is different. Thanks for sharing this awesome recipe! My quest for "my" banana bread is over. Looking forward to trying more of your recipes!

  45. About the salted vs. unsalted butter, I always use salted butter unless the recipe calls specifically for unsalted butter. I haven't had any problems (including with this recipe).

  46. This bread was amazing. Even my sister and her children, who are super picky, loved it. She ended up hiding it from them so she would have some for lunch the next day. I'll be using this recipe from now on!

  47. This was a hit at my daughters bake sale. Thanks for sharing this great receipe!

  48. thanks Diva! I'm making this right now as we "speak" lol

  49. Always use unsalted butter, unless a recipe says to use salted. Personally I have never ran across a recipe calling for salted butter.

  50. I'm a little confused. Does it matter if the butter is salted or unsalted?

  51. This bread was excellent!! It is different than what one may consider traditional or old fashioned banana bread cause this bakery version is supermoist. I love it!!!

  52. This gets a "Oh yes ma'am!" from me! I made this with the left over bananas we had from making banana pudding for thanksgiving and i am soooo happy I made this recipe. It is everything you think it is and more. I plan to make this again soon.

  53. OK. I need some help here. I have made several receipes from this site and they are really good. But this one just wouldn't come out right. I followed the directions to a t. My bread came out ucky towards the bottom like it wasn't done. I even cooked it a little longer, then I turned it up 5 degrees. I don't know what happened. HELP.

  54. ok i can't stop making this bread.. along with the other three tiems, now I've made it in cranberry, blueberry, and apple.. this bread is the best. I made them all in muffins adn jsut freeze them for my daughter.

  55. Thanks ladies!!

    Ms. the bread should be fine sitting for an hour while the other bake. I've just left it sitting on the counter once when I couldn't fine my other loaf pan and it still tasted great. I've also used muffin pans and a bundt pan with this recipe.

  56. hi Monique, I just made your Frappachino recipe and it was great. one question, what if I only i have 1 baking pan, can o sit the mixture aside and then once the first batch is made, just make the second one? will leaving the mixture in the fridge change the taste?

  57. I cant tell you how many banana bread recipes I've tried, all absolutely failing, tooo moist, too dry, not enough flavor, but this makes up for it all..I've made this three tiems since you posted it. Since I have picky eaters in my house I used different things each time, one banana, peach, and then my last batch I made with sweet potatoes.. my daughter loves it.

  58. This is THE BEST BANANA BREAD ever!!! Is is so moist and flavorful. I can't tell you how many times I returned to the kitchen to pick off a little piece here and there and now the whole loaf is gone.I added nuts to mine. I wrapped the other loaf in 10 layers of seran wrap in hopes of keeping my kids (and myself out of it) When I woke up my teenager and her friends had devour the other loaf. I can't believe I actually made such a delicious bread! It really is bakery quality. I'll be making this when my mother in law comes up for Thanksgiving since she thinks I can't cook or bake. Thanks so much Monique! I LOVE your recipes. I have yet to make anything from your site that didn't turn out delicious!!!

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