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. I made this recipe yesterday and it was a total success. Super easy to make and delicious. I used 3 large bananas, and 1/2 small can of coconut cream. I also replaced 1/2 cup of flour with 1/2 cup grounded hazelnuts (used 1 cup flour plus 1/2 cup hazelnuts). I used a round form and it took exactly 50 min to bake to perfection at 185 C. Will be making this again and again.... Thanks!

  2. I made this 2 weeks ago and I’m making it again today. Only change I made was to reduce the sugar slightly and I had to bake a little longer than suggested. I made it in foil loaf pans and dropped one of to my pregnant daughters law office and everyone loved it. Making it as muffins today. Moist and delicious! My new go to.

  3. Wth it’s mush. Cooked it for an hour an a half, there is waaaaay to much butter In this recipe, it’s disgusting. My fingers and mouth is coated in grease and it left a huge grease print on my counter from where it was cooling, even with resting on paper towel. Really disappointed, I don’t know how this recipe is rated so well. If you want greasy banana bread pudding... use this recipe

  4. This cake was the best ever. I have a new stove and put my cake in at 325* for one hour, and oh lala, merveilleux. This is now my recipe, to amaze all my friends, on how I discovered this one. I used regular milk as I am allergic to nuts of all kind. Sprinkled brown sugar and cinnamon on top. All asked for a second piece, and no butter was added to their pieces. Yum, yum. Thank you for this.

  5. Followed recipe except for cut sugar down to 3/4 cup. Turned out AMAZING! This is the best banana bread recipe I’ve made in a long time. Super moist, great flavour, and even 5days later, still tastes fresh. It’s true, you don’t taste the coconut milk/lime (although I wouldn’t mind if it was coconut-y) and while its true the loaf collapses a bit, it doesn’t make a difference in taste or texture. 5 stars in my books!

  6. I add nuts and chocolate chips. I make this every other week, it’s delicious.

  7. SO amazing!!! loved this recipe, used thick version of coconut milk and added milk chocolate chips to make it extra sweet. Used 3 really ripe bananas, almost black and 1 partially ripe banana. Also using brown sugar as thats all I had.

  8. Delicious and flavorful. I substituted the sour cream and used 1/4 cup sugar. Added Chia seeds and chopped walnuts for texture. Now the challenge is not to eat the whole thing at once!

  9. Edit: For those of us who may forgo the instructional video and just use the straight up recipe.

  10. I think you need to be a bit more specific about the type of coconut milk used in this recipe. There is the thick kind that you would usually find in a can and the thin milk substitute found in cartons. I imagine this recipe could turn out quite a bit differently depending on which one was used, (see bad reviews).

  11. I made this with my 13-year-old daughter. We used the coconut milk and baked it in a pyrex/glass loaf pan. It turned out amazing! We loved it and will definitely be making it again.

  12. Excellent recipe. It must be the 5-6th time I make it. For some reason I need to cook the bread longer (I would say 1 1/2h instead of 1h) but it always comes out moist and delicious. Thank you Ricardo!

  13. This bread is a huge hit! Making 4 for Christmas. I follow the recipe to a T and it always comes out great! I only bake for 55 min since I don’t like my bread cooked too much that it’s dry, so it’s perfect for me!

  14. Won't make this again. Followed the recipie to a T and even gave it an additional 10 more minutes. Yup it was far from edible.

  15. I had to put it in for another 10 minutes and it was still wet and uncooked on the bottom. I’ve never made banana bread that was this unappetizing.

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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.