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Fluffy Banana Bread Recipe

ByCaroline
Jump to Recipe· 4.8 from 12 reviews

If you’re anything like me, you crave a banana bread that’s soft, moist, and irresistibly fluffy — not dense or gummy. That’s exactly why I’m excited to share this Fluffy Banana Bread Recipe that’s become a staple in my kitchen. It’s light, packed with flavor, and—bonus—it’s a little skinny, too! Stick around, and I’ll walk you through the ingredients, tips, and tricks that guarantee a perfect slice every time.

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Why This Recipe Works

  • Perfectly Ripe Bananas: Using heavily spotted bananas gives the bread natural sweetness and moisture for a tender crumb.
  • Balanced Leavening: Baking powder and baking soda work together to create that coveted fluffy rise without heaviness.
  • Gentle Mixing: Mixing until just combined prevents overworked gluten and keeps the texture soft and airy.
  • Simple Ingredients: Staples like cinnamon and vanilla add warmth and depth without complicating the process.
Fluffy Banana Bread, banana bread recipe, moist banana bread, easy banana bread, soft banana bread - A golden-brown loaf cake with a slightly cracked top, sprinkled with small chopped nuts evenly spread over the surface. The cake is in a white rectangular baking dish placed on a white marbled surface. On the left side, there is a folded burnt orange cloth that adds a touch of warm color. The texture of the cake looks soft and moist with a crisp crust. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this fluffy banana bread recipe is how each ingredient plays its part to build flavor and texture while keeping it uncomplicated. I always opt for simple, quality basics because they shine the brightest in this loaf!

Fluffy Banana Bread, banana bread recipe, moist banana bread, easy banana bread, soft banana bread - Flat lay of a small mound of all purpose flour on a simple white ceramic plate, a small white bowl filled with packed brown sugar, another small white bowl with white granulated sugar, a few teaspoons of light brown baking powder and baking soda arranged as loose piles, a small pinch of salt next to a tiny heap of ground cinnamon, three large ripe bananas with heavily spotted brown skins, a small white bowl containing melted butter, two large whole uncracked eggs with clean shells, a small white bowl holding clear vanilla extract, and a small white ceramic bowl with chopped walnuts, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Provides structure; spoon and level to avoid a dense loaf.
  • Brown sugar: Adds moisture and a rich, caramel-like sweetness.
  • Granulated sugar: Balances sweetness and aids in browning.
  • Baking powder & baking soda: Together, they ensure a great rise and fluffy crumb.
  • Salt: Enhances all the other flavors — never skip it!
  • Cinnamon: Gives warmth and a subtle hint of spice that’s just right.
  • Ripe bananas: The star of the show—super spotty bananas make the bread naturally sweet and moist.
  • Melted butter: Adds richness and tenderness; make sure it’s not too hot when mixed in.
  • Eggs: Bind the ingredients and provide structure without weighing it down.
  • Vanilla extract: A little bit amps up the flavor beautifully.
  • Chopped walnuts or pecans (optional): For crunch and nuttiness, which I love but is totally optional.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I adore this fluffy banana bread recipe is how easy it is to customize. Whether you’re adding extras or swapping ingredients for dietary needs, you can tailor it to your taste easily. Here are some ideas from my experiments in the kitchen.

  • Nut-Free Variation: I’ve made this several times without nuts for a kid-friendly version — just omit and maybe add a handful of chocolate chips instead.
  • Gluten-Free: Swapping with a 1:1 gluten-free flour blend works well — though the texture shifts slightly, it stays super moist.
  • Extra Fluffy Boost: Gently fold in whipped egg whites for an even lighter loaf; it’s my secret weapon for fluffiness.
  • Seasonal Twist: Sometimes, I add a sprinkle of pumpkin spice in the fall or a handful of fresh blueberries for a fruity pop.

Step-by-Step: How I Make Fluffy Banana Bread Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 350°F. Greasing your 9×5-inch loaf pan well and lining it with parchment paper not only prevents sticking but makes it super easy to lift out the bread after baking. Trust me, it saves cleanup headaches!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, both sugars, baking powder, baking soda, salt, and that lovely ground cinnamon. Doing this ensures that the leavening agents and spices are evenly distributed, which means even flavor and rise.

Step 3: Combine Wet Ingredients

Grab a medium bowl and mash your ripe bananas with a fork until smooth. Mix in the beaten eggs, melted butter (make sure it’s slightly cooled so it doesn’t cook the eggs), and vanilla extract using a whisk. This wet batter is where the magic begins—smooth, sweet, and aromatic.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and gently whisk until just combined—stop as soon as you don’t see any flour. Over-mixing is a trap I’ve fallen into before; it tightens the gluten and can leave your banana bread dense and tough, which nobody wants.

Step 5: Add Nuts and Bake

If you’re using nuts, fold them in now with a gentle hand. Pour the batter into your prepared pan and bake for about 55-60 minutes. Keep an eye on it starting around 50 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs. If it’s too wet, give it a few more minutes.

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Tips from My Kitchen

  • Banana Sweet Spot: I wait until my bananas are heavily spotted or even browning before I bake; it makes a huge difference in sweetness and moisture.
  • Cooling Time: I let my bread cool in the pan for about 15 minutes before transferring it to a wire rack—this helps it hold together without sogginess.
  • Measure Flour Properly: Always spoon and level flour into your cup to avoid compacting; too much flour dries out the loaf.
  • Add-Ins Last: Fold in nuts or extras very gently at the end to keep that fluffy crumb intact.

How to Serve Fluffy Banana Bread Recipe

Fluffy Banana Bread, banana bread recipe, moist banana bread, easy banana bread, soft banana bread - The image shows three slices of brown nut bread placed on a wire cooling rack. The top two slices reveal a dense, moist texture with visible chunks of walnuts inside, while the bottom slice has a darker crust sprinkled with walnut pieces. The bread has a rough, crumbly surface with a mix of light and dark brown colors. An orange cloth is partially visible on the right side, set against a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with a slather of softened butter or cream cheese on a warm slice—nothing beats that melt-in-your-mouth combo. Sometimes, a light drizzle of honey or a dusting of powdered sugar adds just the right touch for a breakfast treat.

Side Dishes

Pairing this banana bread with a cup of coffee or chai tea is my go-to cozy combo. For a more substantial snack, fresh fruit or a dollop of Greek yogurt balances the sweetness wonderfully.

Creative Ways to Present

For special occasions, I’ve sliced the bread and served it on a platter with spreads like almond butter, Nutella, and jams, letting guests build their own sweet bites. Another idea I love is turning slices into French toast—it’s a delicious brunch surprise!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover banana bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. Refrigerating tends to dry it out, and I find that room temp keeps the crumb soft.

Freezing

When I make extra, I slice the banana bread first and freeze individual pieces wrapped well in plastic wrap and then placed in a freezer bag. This method lets me pull out exactly what I want without thawing a whole loaf, and it stays great for up to three months.

Reheating

To reheat, I pop a slice in the microwave for about 20 seconds or warm it in a toaster oven to bring back that fresh-baked feel. Adding a pat of butter before warming makes it even better, melting into the crumb perfectly.

FAQs

  1. What makes this banana bread recipe fluffy instead of dense?

    The combination of baking powder and baking soda, along with careful mixing just until combined, prevents the loaf from becoming dense. Using ripe bananas also provides moisture without heaviness, and measuring flour properly avoids a dry, heavy texture.

  2. Can I use unripe bananas for this recipe?

    For the best flavor and moisture, it’s important to use bananas that are heavily spotted or even brown. Unripe bananas won’t offer enough natural sweetness or softness, which can make the bread dry and bland.

  3. How do I store leftover banana bread to keep it fresh?

    Store leftover banana bread at room temperature in an airtight container or wrapped tightly in plastic wrap for up to three days. Refrigeration tends to dry it out, so it’s best avoided unless you live in a very warm climate.

  4. Is it okay to add nuts or chocolate chips?

    Absolutely! Adding chopped walnuts, pecans, or chocolate chips enhances texture and flavor. Just fold them in gently at the end to maintain the fluffy structure of the bread.

  5. Can I make this banana bread gluten-free?

    You can substitute with a 1:1 gluten-free baking flour blend. While the texture may be slightly different—usually a bit more crumbly—the bread remains moist and tasty. Adjust baking time if needed.

Final Thoughts

This fluffy banana bread recipe is more than just a loaf; it’s a little moment of comfort you can pull together any day of the week. I love how it’s light yet packed with that cozy banana flavor, making it my go-to anytime I have ripe bananas begging to be used. I hope you’ll make it your go-to too—it might just become your family’s favorite as it did mine!

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Fluffy Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 15 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

Mom’s Best Fluffy “Skinny” Banana Bread is a moist, flavorful loaf made with ripe bananas and a touch of sweetness from brown and white sugars. This healthier version keeps the calorie count low without sacrificing taste, featuring warm cinnamon and optional crunchy nuts. Perfect for a snack or breakfast treat, it’s easy to prepare and bakes to a tender, fluffy texture.

Ingredients

Dry Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar packed
  • 1/4 cup white granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 3 large ripe bananas mashed (about 1 1/4 cup)
  • 1/2 cup melted butter slightly cooled
  • 2 large eggs beaten
  • 1 teaspoon pure vanilla extract

Optional

  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F. Lightly grease a 9×5 inch loaf pan and line it with parchment paper for easy removal. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk them together to distribute everything evenly.
  3. Mix Wet Ingredients: In a separate medium bowl, mash the ripe bananas thoroughly with a fork until smooth. Add the beaten eggs, melted butter (slightly cooled), and vanilla extract. Whisk these wet ingredients until fully combined.
  4. Combine Wet & Dry: Pour the wet banana mixture into the bowl with the dry ingredients. Using a whisk, gently mix until just combined and smooth. Be careful not to over-mix to keep the bread fluffy and tender.
  5. Add Nuts: Fold in the chopped walnuts or pecans if you choose to use them, distributing evenly without overworking the batter.
  6. Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the banana bread to cool slightly before slicing. Serve warm or at room temperature. Leftovers can be warmed in a toaster or microwave.

Notes

  • Calorie Disclaimer: The nutrition info is based on 1 slice without nuts; adding nuts increases calories to approximately 206 per slice.
  • Measure Flour Correctly: Spoon and level flour instead of scooping directly to avoid a dry loaf.
  • Bananas: Use overripe, heavily spotted or brown bananas for best flavor and moisture.
  • Don’t Over-Mix: Mix wet and dry ingredients until flour just disappears to maintain fluffiness.
  • Storage: Keep bread in an airtight container at room temperature up to 3 days; refrigerating may dry it out.
  • Freezing: Slice cooled loaf, wrap slices in plastic wrap and freeze up to 3 months; thaw in microwave for 20 seconds.

Nutrition

  • Serving Size: 1 slice
  • Calories: 179 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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