Ultra Moist Banana Bread
Ultra Moist Banana Bread
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Ultra Moist Banana Bread

20 MIN
1 H
1 H
8 to 10 servings



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides.
  2. In a bowl, combine flour, baking powder and baking soda. Set aside.
  3. In another bowl, combine bananas, coconut milk and lime juice. Set aside.
  4. In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add dry ingredients alternately with banana mixture.
  5. Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
  6. Let cool on a wire rack before removing from the pan and slicing.
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You won’t taste coconut milk in this recipe.  We use it because it creates a softer crust. Once a coconut milk can is open, you can freeze leftovers. If you don’t have it on hand, replace coconut milk and lime juice with 125 ml (½ cup) of sour cream.


  1. It was excellent! I followed the exact step and it did not collapse. The baking time was around 1hour20 minutes

  2. Super moist, delicious. Next time I will add some nuts.

  3. what makes this work so well over other recipes is that Ricardo gives a precise amount of bananas. I added Chinese 5 spice for added flavour depth.

  4. The best recipe for Banana Bread I have tasted. It is light, fluffy and receives many compliments. I love it!!!

  5. I never rate anything but I had to this time. I’ve made this banana bread several times and been told it’s the best anyone has had! I wouldn’t change a thing but you have to make sure to leave it in the oven long enough for your toothpick to come out clean! Delish!!

  6. Great base recipe it was super moist but it needed spice!!! I added cinnamon, and a little dash of nutmeg and allspice making it super tasty!

  7. This is the best banana bread that I have ever made. I'm baking 2 today, and this is the 3rd time within a month. I followed the recipe faithfully and used the substitute of sour cream. I've made plain and some with blueberries. YUM!

  8. Love this recipe, I make muffins with the batter instead of a loaf and have no problems with it sinking. I also throw in coconut shavings, walnuts and cinnamon to give it a little more dimension.

  9. To improve this recipe (and avoid it collapsing like a few of the comments admitted), I would halve the butter and stick to the sour cream rather than lime and coconut milk. I would also halve the sugar, or add applesauce instead of half the butter and half the sugar. The bread itself was squidgy and unpleasantly oily, and did collapse for me, too.

  10. We found it to be wayyy too moist, to the point where it doesn't look cooked enough and is a bit unpleasant to eat. I also decreased the amount of sugar. There are other better tasting ingredients in this world, you know....

  11. This is my Favorite banana bread recipe ever! The top come out crispy and they are moist and delicious. I add chocolate and walnuts or one of the two and this is the only recipe I use. I've tried a million and it's best.

  12. The loaf collapsed and was heavy. Very disappointed and wasted ingredients

  13. Exellent recipe. I don't like bananas but this cake it's amazing. I replaced the sugar with brown sugar and 1/2 cup. Thanks Ricardo. I am in love with your recipes.

  14. This is by far the moistest and fluffy banana bread I ever made. Delicious! This is replacing my banana bread recipe. I will try it with gluten free flour next time.

  15. This is undoubtedly the best banana loaf. I made it vegan and gluten free and it still tastes amazing

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