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.


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.

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  1. This is quite simply the best banana bread I’ve ever tasted ! The coconut milk ensures moisture and a soft exterior. I’m not normally someone who leaves reviews but I had to for this bake !!

  2. Hi Ricardo. First of all, I really like this recipe. I usually make it in the form of muffins and most of the time they come out well. But again today, when I removed them from the oven the center sunk.....:(. I have no idea why.Plus they were not completely cooked in the center. Could it be I mixed it too long É

  3. Family loved it...

  4. For those wondering, this recipe can be modified to accommodate food allergies. I used Angelique GF flour (1:1), flax egg instead of egg, coconut oil instead of butter (1:1) and I added 1/2 cup milk free chocolate chips. Absolutely delish! You’d never know it’s GF, milk and egg free.

  5. The best banana bread I have ever made.. ❤️

  6. This is by far the best banana bread recipe.

  7. Doubled the recipe, - used lemon juice as I was out of lime juice but all went well, - love the tinge of lemon.

  8. Hi,wanted to know if the recipe can be doubled or tripled?

  9. The best !!!

  10. Super excited to try this recipe, it looks so good. I was wondering would this work with fresh bottled coconut milk? A friend just starting making organic milk and I wanted to trial dessert options using her milk. Thanks!

  11. I was a little apprehensive with the unusual ingredients (coconut milk & lime juice) however the finished product was amazing! I added cinnamon, nutmeg & walnuts for that extra razzle dazzle!

  12. Did not disappoint! First time I made this, I followed the instructions using the coconut milk and it was perfect! Just made it again, but used the sour cream instead of the coconut milk and for some reason It fell when it came out of the oven and the bread crumbled.... but still moist and delicious.

  13. I made this recipe as written with no substitutions. It is very good. The banana bread was not overly sweet, which I like. I ensured that the loaf was completely cooled on a wire rack (both in the pan and out) to prevent a soggy bottom. The parchment sleeve, as shown in the video, is the perfect method to assist in lifting the loaf (because it is so moist) out of the pan. I do think, however, the addition of some cinnamon, ginger, and/or nuts might give it a little more zing (although it is still great!).

  14. The only reason I’m giving it 3 stars is because it needs salt. I thought it was strange there was no salt in the recipe but went with it. It was delicious, moist and light. It does, however, need a tsp of salt added to the dry ingredients. I’ll do that next time I make this.

  15. My family loves this recipe, you normally have to add extra cooking time than what is recommended, but it turns out great with a little extra time! The recipe is called ultra moist banana bread...if you don't want it to be ULTRA moist, choose a different recipe!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.