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5.0 from 36 votes

Moist Banana Bread Recipe

Moist banana bread that is easy to make with ripe bananas and caramel sauce, resulting in the best upside-down banana bread ever! Find out the secret for making it super moist! 

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 10 slices
Calories: 497 kcal
Course: Breakfast
Cuisine: American

Ingredients

FOR THE BANANA BREAD BATTER:
  • 2½ cups all-purpose flour sifted (OR REPLACE ½ the flour with whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ cup unsalted butter softened
  • 1 cup white granulated sugar
  • ½ cup light brown sugar
  • 3 large eggs at room temperature
  • 1 cup unsweetened applesauce
  • 2 cups mashed bananas about 4 to 5 ripe medium bananas
  • 1 teaspoon pure vanilla extract
FOR THE BANANA TOPPING (OPTIONAL):
  • 4 tablespoon unsalted butter cut into chunks
  • ¾ cup light brown sugar
  • 2 medium ripe yet firm bananas slice in half lengthwise and the crosswise (ending up with 4 pieces for each banana)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 F (180 C) and grease a standard bread loaf pan. Set aside!
  2. First, prepare the banana bread batter: In a large mixing bowl, sift the flour and mix with baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Then, in a bowl of an electric mixer cream together butter and both sugars. Add eggs, one at a time, beating after each addition until just incorporated into the batter (please, do not overbeat!!).
  4. Beat in half of the flour mixture at low speed just until incorporated into the batter. Next, beat in half of the applesauce.
  5. Beat in the remaining flour mixture, and then the other half of the applesauce. Mix in both the mashed bananas and vanilla. Set banana mixture aside.
  6. Prepare the banana topping: Place 4 tablespoon butter and ¾ cup brown sugar in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved.
  7. Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture (i.e. the sugar begins to caramelize).
  8. Stir and then pour into a loaf pan. Evenly arrange the bananas slices, flat side down, on top of the caramel.
  9. Last, pour batter over bananas and bake the loaf for 55-70 minutes or until a toothpick inserted in the center comes out clean.
  10. Transfer the pan to a wire rack and let it cool for 10 minutes. If needed, run a knife around the edges to loosen and gently invert the bread onto a plate.

Notes

  • Substitutions for Healthy Banana Bread
  • ★ Did you make this recipe? Please, give it a star rating below!! 
  • To avoid the top of the upside-down banana bread loaf becoming too brown, cover loosely with a sheet of aluminum foil after being half-baked.
  • Let moist banana bread loaf cool in a pan on a rack.
  • Run a knife around the edges to loosen the loaf from the inside of the pan and invert it onto a plate.
  • Enjoy upside-down banana bread warm by itself (for breakfast), or with vanilla ice cream (as a dessert)!
  • Use any remaining batter to make muffins.
  • If you prefer, replace the banana topping with cream cheese frosting!
  • Store in an airtight container either at room temperature for up to 2 days or in the fridge for up to 5-7 days. DO not freeze it if making upside-down banana bread! But if making without the banana topping, wrap it well with parchment paper and then foil and freeze for up to 3 months. Thaw in the fridge and enjoy!
  • Replace sugar with honey: For each cup of granulated sugar, replace it with ⅔ cup of honey.
  • Use half whole wheat flour and half all-purpose flour instead of all-purpose flour only. Some use almond flour instead!
  • Use unsweetened apple sauce!
  • Replace 1 tablespoon of all-purpose flour with flax eggs (or 1 tablespoon of flaxseed for extra nutrition) which contain fiber, protein, vitamin B1, and Omega-3 fatty acids.
  • For substituting other ingredients or making vegan banana bread, check out our baking substitutions.

Nutrition Information

Calories 497kcal (25%) Carbohydrates 86g (29%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 86mg (29%) Sodium 372mg (16%) Potassium 306mg (9%) Fiber 3g (12%) Sugar 56g (112%) Vitamin A 538IU (11%) Vitamin C 5mg (6%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 497

% Daily Value*

Calories 497kcal 25%
Carbohydrates 86g 29%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 372mg 16%
Potassium 306mg 7%
Fiber 3g 12%
Sugar 56g 112%
Vitamin A 538IU 11%
Vitamin C 5mg 6%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.