Moist Banana Bread Recipe with Brown Sugar and Cinnamon

There’s something magical about the smell of banana bread baking in the oven.

It reminds me of cozy mornings and warm mugs of coffee.

This banana bread recipe has become my go-to whenever I have a few overripe bananas on the counter—and honestly, it’s hard not to eat a warm slice right out of the pan.

Why You’ll Love This Recipe

Moist and tender crumb – Thanks to the mashed bananas and melted butter.

Perfect balance of sweet and spice – A touch of cinnamon makes all the difference.

One bowl, no fuss – Easy to whip up with minimal cleanup.

Freezer-friendly – Make ahead and enjoy later.

Foolproof results – It bakes beautifully every time.

What You’ll Need (Ingredient Highlights)

Bananas: The riper, the better. They add natural sweetness and moisture.

Brown and granulated sugar: The combo gives a rich flavor and perfect sweetness.

Egg and vanilla: Classic baking staples that enhance texture and aroma.

All-purpose flour: You can use white or white whole wheat for a bit more fiber.

Cinnamon: Warm and aromatic, it pairs perfectly with banana.

Melted butter or applesauce: For moisture—choose your favorite.

Pro Tips Before You Start

Use very ripe bananas—the black-spotted kind work best.

Don’t overmix the batter once you add the flour.

Line the loaf pan with parchment for easy release.

Let it cool before slicing to avoid crumbling.

How to Make Moist Banana Bread

Step 1: Prep the pan

Grease a 9×5″ loaf pan and line the bottom with parchment paper.

Step 2: Mix the wet ingredients

In a bowl, mash the bananas.

Add in the egg, vanilla, brown sugar, granulated sugar, and cinnamon.

Stir until well combined.

Step 3: Combine the dry ingredients

In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Combine wet and dry

Add the dry ingredients to the banana mixture and stir gently until just combined.

Step 5: Add the butter

Gently fold in the melted butter (or applesauce) until incorporated.

Step 6: Bake

Pour the batter into the prepared loaf pan.

Bake at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and serve

Let the banana bread cool in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely.

What to Serve It With

A smear of peanut butter or almond butter

Fresh berries or sliced apples

A drizzle of honey or maple syrup

A scoop of vanilla yogurt for breakfast

A warm cup of coffee or chai tea

Variations / Substitutions

Swap melted butter for applesauce to lighten it up.

Add chopped walnuts or pecans for crunch.

Stir in chocolate chips for a sweet twist.

Use whole wheat flour for added fiber.

Make muffins instead—just adjust baking time to 18-22 minutes.

Storage & Leftovers

Let the loaf cool completely, then store it in an airtight container.

It stays fresh at room temperature for up to 3 days.

Refrigerate for up to 1 week or freeze slices for up to 3 months.

To thaw, leave at room temp or microwave for 30 seconds.

FAQs

Can I freeze banana bread?
Yes! Slice and wrap each piece individually before freezing.

Can I use less sugar?
Absolutely. You can reduce either sugar slightly without ruining texture.

Can I add mix-ins like chocolate or nuts?
Yes, up to ⅓ cup of add-ins work great.

What if I don’t have parchment paper?
Just grease the pan well—it’ll still work.

Is applesauce really a good butter substitute?
Yes, it keeps it moist and reduces fat.

Can I use frozen bananas?
Yes, just thaw and drain excess liquid before using.

Can I make this vegan?
Try using flax egg and oil or plant-based butter.

Final Thoughts

This banana bread has become a staple in my kitchen.

It’s simple, reliable, and endlessly customizable.

Whether you enjoy it plain or dressed up, it never fails to bring a little comfort to the table.