The BEST Moist Banana Bread Recipe

The Best Banana Bread Recipe via Chaos With Coffee

WOW, have we been busy or what? We have been knocking things out so fast on our home improvement list and I am absolutely exhausted, but that doesn't mean I have completely stopped cooking and baking - although I have slowed down. My go-to meal when I am super busy is a banana smoothie loaded with PB2 so as soon as we got moved in I stocked up on bananas, but apparently, I can't get through them fast enough! Last week I was left with a ton of ripe bananas so I decided to make a few loaves of banana bread for Chance's co-workers and his parents since they came to visit.

Banana bread is SUPER easy to make and this recipe is great because it keeps the bread moist - the key to great banana bread in my opinion. You can keep this bread for up to a week at least if you refrigerate the loaf so it doesn't get moldy.

Scroll down to find the full recipe and enjoy :)


• 2 - 3 very ripe bananas (the riper, the sweeter)
• 1 cup of sugar
• 2 eggs
• 2 teaspoons of vanilla extract
• 1 1/2 cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of buttermilk
• 1 stick of butter, melted


1. Preheat oven to 350F and grease 9-inch loaf pan

2. In a large bowl whisk together the melted butter, and sugars. Add the eggs and vanilla and whisk until smooth, then stir in the flour, baking soda, and salt.

3. Use a hand mixer to blend the bananas until smooth, then fold into the mixture along with the buttermilk.

4. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cool until warm before serving.