This banana bread with condensed milk recipe will give you a moist, rich, and delicious banana bread that's easy to make and a true family favorite! You'll end up with moist bread that has an extra banana flavor, thanks to the oven-roasted yellow bananas that gives it a sweeter, caramelized flavor.
Table of Contents
- What is Banana Bread with Condensed Milk?
- Why You’ll Love This Banana Bread with Condensed Milk Recipe
- Ingredients You’ll Need to Make Moist Banana Bread
- How to Quickly Ripen Bananas for Banana Bread in the Oven
- To Get Soft and Moist Banana Bread Do Not Overmix Your Batter
- How to Make Banana Bread with Condensed Milk (Step by Step)
- How to Prevent Your Banana Bread From Getting Stuck in the Pan
- Joyce’s Tips For Making the Best Banana Bread
- Serving Suggestions
- Recipe Variation Ideas for Moist Banana Bread
- Frequently Asked Questions
- How to Store Leftovers
- Recipes To Use Up Leftover Condensed Milk
- More Desserts and Sweets You May Like
- Recipe Card
This easy roasted banana moist banana bread was born out of our monthly necessity for banana bread with no black overly ripe bananas to work with.
Traditionally, one of the best ways to make banana bread is to use overly ripe bananas that are SUPER DUPER mushy and black but I don't like eating bananas so I very rarely have them on hand, so I will show you how we quickly ripen fresh yellow bananas in the oven to make this easy banana bread recipe on the fly.
Is this roasted banana moist banana bread any good? You know, coming from a non-baker and all. I'd say it's fantastic! The condensed milk also adds this unique richness and sweetness that enhances the banana flavor even more!
This is actually my favorite banana bread recipe (and I don't really like bananas!) but I'm probably being a bit bias so don't take my word for it - give this one a try and judge for yourself and as always if you have some neat tips, they are always welcomed.
What is Banana Bread with Condensed Milk?
Banana bread with condensed milk is a delicious twist on the classic banana bread recipe but made with condensed milk. It is a moist loaf, filled with the natural sweetness of bananas and the rich, creamy taste and sweetness of sweetened condensed milk.
Two things take the flavor in this banana bread recipe to the next level: condensed milk and roasting the yellow bananas in the oven, which creates a very strong banana flavored extract within the skins that give this banana bread more liquid and more banana flavor.
If you've always wanted to make banana bread but never actually do because you don't have ripe bananas around, then this trick will fix that issue once and for all!
By roasting the bananas in the oven, they turn darker, the flavor gets sweeter, and the texture becomes creamier. This is all because the heat allows the starches in bananas to convert to sugar and that's when they're perfect for using in any recipe that calls for overripe bananas!
Trust me, this recipe is going to change your banana bread game!
Why You’ll Love This Banana Bread with Condensed Milk Recipe
- Moist: The use of sweetened condensed milk not only simplifies the recipe but also gives the banana bread a rich, sweet, and moist texture that is simply irresistible.
- Uses Yellow Bananas: If never have black ripe bananas on hand, this recipe is for you. Roasting the bananas brings out the a lot of banana flavor (which is squeezed out of the skins) and really brings out the perfect banana flavor that takes this banana bread to the next level. You'll even up with a moist, rich banana bread with condensed milk that's better than anything else you've ever had.
- Customizable: This recipe is highly versatile. You can easily add chocolate chips or nuts to the batter for an extra crunch, or substitute sweetened condensed milk with heavy cream and a tablespoon of sugar if you prefer.
- Tried and Tested: This recipe is a tried and tested family favorite, loved by all for its moist texture and enhanced banana flavor. It is a guaranteed hit at family gatherings.
Ingredients You’ll Need to Make Moist Banana Bread
- Bananas - We use yellow bananas for this recipe, but if you have the very ripe, black bananas, those will also work very well in this recipe as well. If you use the black ripen bananas you can skip the 'Baking the Yellow Bananas' step but make sure you add an extra ¼ cup of condensed milk to make up for the natural banana extract from baking the yellow bananas, it will give you back some moisture.
- Butter - I use unsalted butter for this recipe, and add my own salt. If you don't have unsalted butter, you can use salted butter but remove the ½ teaspoon of salt from the recipe when mixing the dry ingredients.
- Sweetened Condensed Milk - I like to use sweetened condensed milk for this recipe for the added moisture, sweetness and flavor. If you can't find sweetened condensed milk, you can use heavy cream instead but make sure you add an extra 1 tablespoon of sugar to make up for the loss in sweetness from the sweetened condensed milk.
- Vanilla Extract - It enhances the flavor of the banana bread, giving it a sweet and aromatic touch.
- Large Eggs - They help to bind the ingredients together, and contribute to the bread's fluffy texture.
- All Purpose Flour - This is the main structure of our bread. Remember not to overmix it with the wet ingredients to avoid a dense and tough banana bread.
- Sugar - It sweetens the bread and helps to give it a golden brown crust when baked.
- Baking Soda - This helps the bread to rise and gives it a light and fluffy texture.
- Salt - It enhances the flavors of the other ingredients and balances the sweetness of the bread.
- Cinnamon - This adds a warm and spicy flavor to the banana bread, making it even more delicious.
- Chocolate Chips (Optional) - For an extra touch of sweetness, you can add some chocolate chips to the batter when mixing in the dry ingredients
How to Quickly Ripen Bananas for Banana Bread in the Oven
When Terry put this recipe together, he used a method from theKitchn by Anjali Prasertong on "Can You Quickly Ripen Bananas in the Oven for Last-Minute Banana Bread?" but he went the extra mile and also figured out a way to make his banana bread extra banana-y by squeezing the roasted banana skins by hand to extract the banana extracts.
After baking the bananas, they got really juicy - I know it sounds really strange, but bananas don't have any juice right? We decided to squeeze the living daylight out of the skins to extract all the banana juices, which added extra moisture, natural sugars, and extra banana flavors - almost like a naturally sweetened banana extract. Neat-O right?
Once the bananas are ripe it should look very moist, mushy, and wet. It should also be brown in color and have a very strong banana scent, and it may sometimes smell a little like alcohol as well. Make sure to squeeze the banana skins for extra banana extract and flavor.
To Get Soft and Moist Banana Bread Do Not Overmix Your Batter
To get tender and moist banana bread, it's important that you don't overmix your batter. Overmixing brings out the glutens in flour and makes the banana bread dense, and tough.
It's okay to undermix the batter, I personally do it this way and just fold the batter approximately 10-14 times or until the flour is just combined with the wet ingredients - that's why the batter in the photos below doesn't look fully mixed with flecks of flour still.
How to Make Banana Bread with Condensed Milk (Step by Step)
Making this incredible banana bread with condensed milk recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Baking the Yellow Bananas
Preheat the Oven to a temperature of about 300F (149C). Once the oven is heated, line a cookie sheet with parchment paper.
Place the Bananas on the lined cookie sheet. Make sure that the bananas are unpeeled and whole. Place the cookie sheet in the oven and let the bananas bake for about 25-35 minutes. Keep an eye on them around the 20-minute mark as they may be done sooner depending on your oven. You'll know they're done when the skins turn black, shiny, and plump.
Remove the Bananas from the oven once they're done and let them cool. Be careful not to burn yourself as the insides can be hot.
Putting Everything Together
Preheat the Oven again, this time to a temperature of 350 F (177C).
Mix the Wet Ingredients in a large bowl. Combine melted butter, vanilla, condensed milk, and eggs with sugar. Beat the mixture with a fork. Make sure that the butter is slightly cooled before adding the eggs to prevent them from cooking.
Add Roasted Bananas to the wet ingredients once they've cooled. Mash the bananas well with a fork. Squeeze out the liquid from each banana skin and add it to the wet ingredients. This will serve as a natural sweetener and give your banana bread extra moisture and sweetness.
Combine the Dry Ingredients in a separate bowl. Add flour, baking soda, salt, and cinnamon and mix well by hand.
Fold in the Dry Ingredients into the wet ingredients and mix until just combined. Do not over-mix; it's okay to see flecks of flour in your batter. Set the batter aside once it's mixed well.
Prepare your Loaf Pan by greasing it with butter or oil. Cut a strip of parchment paper and lay it on the bottom of the pan lengthwise, with the flaps sticking up.
Pour the Batter into the prepared loaf pan. Once the oven is heated, bake the loaf for about 45 minutes. If your oven runs hot, check the loaf at the 30-minute mark to see if it is close to being done.
Check for Doneness by inserting a skewer into the middle of the loaf. The skewer should come out clean and not have any batter on it. If there's wet batter on the skewer, let the loaf continue to bake and check every 5 minutes.
Let the Banana Bread Cool for about 10-15 minutes before removing it from the pan. To remove, lift the parchment paper flaps. If the loaf is a bit stuck, run something thin along the sides of the pan to release it. Enjoy!
How to Prevent Your Banana Bread From Getting Stuck in the Pan
To prevent your banana bread from getting stuck in the pan, butter the pan and then lining it with a strip of parchment paper so it can ever get stuck at the bottom - ever.
If it gets stuck to the sides - we can deal with that! Just run a knife or something thin along the sides of the pan to release it and then grip the parchment paper flaps and lift up!
Joyce’s Tips For Making the Best Banana Bread
- Use Oven-Roasted Bananas for Extra Flavor: Roasting the bananas in the oven creates a very flavorful banana extract within the skins. After the banana are done roasting in the oven, squeeze out the banana into a bowl but squeeze the skins as well, it will produce a 'banana juice' that is loaded with banana flavor, and the extra moisture will also keep the banana bread moist as well.
- Don't Overmix Your Batter: Overmixing your batter can result in a dense and tough banana bread. It is okay to have a few flecks of flour in your batter; your goal is to just combine the wet and dry ingredients.
- Use Parchment Paper for Easy Removal: Lining your loaf pan with parchment paper not only makes cleaning easier, but it also helps you lift the baked bread out of the pan without the stress of it getting stuck in the pan and breaking apart.
- Test for Doneness With a Skewer: The best way to check if your banana bread is done is to insert a skewer into the middle of the loaf. If it comes out clean without any wet batter on it, your bread is ready.
- Let It Cool Before Slicing: After removing your banana bread from the oven, let it cool for at least 10-15 minutes before slicing. This prevents the bread from falling apart and makes it easier to slice.
Serving Suggestions
- For breakfast, slice a piece of this banana bread and spread a generous layer of butter on top. The creamy butter enhances the banana flavor and adds a savory touch to the sweet bread.
- Looking for a unique dessert? Try serving a slice of this banana bread with a scoop of vanilla ice cream. The cold, creamy texture of the ice cream complements the warm, moist texture of the bread perfectly.
- For an afternoon pick-me-up, enjoy a slice of this banana bread with a cup of your favorite coffee or tea. The rich banana flavor pairs well with both strong and light beverages.
- Want to make your banana bread even more delicious? Melt some chocolate chips and drizzle it over your slice. The chocolate adds an extra layer of sweetness and makes the bread even more irresistible.
Recipe Variation Ideas for Moist Banana Bread
This delicious banana bread with condensed milk recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
- Add Some Nuts: If you're a fan of nuts, this variation is perfect for you. Simply add a cup of chopped walnuts or pecans to the batter before pouring it into the loaf pan. The nuts will give your banana bread a delightful crunch and a boost of protein.
- Chocolate Chip Banana Bread: If you have a sweet tooth, try adding a cup of chocolate chips to your banana bread batter. The chocolate chips will melt in the oven, creating pockets of chocolate throughout your bread. This will enhance the banana flavor to each bite and make it even more delicious.
Frequently Asked Questions
If you can't find sweetened condensed milk, you can substitute it with heavy cream and an extra tablespoon of sugar. This will maintain the same sweetness and texture in your banana bread.
Overmixing the batter can cause your banana bread to turn out dense and tough. This is because overmixing brings out the glutens in the flour. To avoid this, try to just combine the ingredients without overmixing. It is okay if you see flecks of flour in your batter.
If you don't have ripe bananas on hand, you can quickly ripen fresh yellow bananas in the oven. Follow the 'Baking the Yellow Bananas' step in the recipe to do this.
How to Store Leftovers
For short term storage, wrap the banana bread tightly in plastic wrap or aluminum foil and store it in the refrigerator. The cool temperature helps maintain the moisture and banana flavor.
When you're ready to enjoy another slice, simply let it come to room temperature or warm it slightly in the oven or microwave.
If you're looking to enjoy your banana bread at a later date, freezing is a great option. Slice the loaf into individual servings, wrap each piece securely in plastic wrap, then place the wrapped slices in a zip-top freezer bag.
You can store the bread in the freezer for up to three months. When you're ready to eat, thaw the bread at room temperature or gently heat in the oven or microwave.
Reheating is easy as well. If you're heating a slice from the refrigerator, a few seconds in the microwave should do the trick. For frozen slices, a minute or two should be enough.
Recipes To Use Up Leftover Condensed Milk
More Desserts and Sweets You May Like
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Recipe Card
Easy Moist Banana Bread
Joyce's Recipe Notes
- If you are using very very ripe black bananas for this recipe instead of yellow bananas: Skip the 'Baking the Yellow Bananas' step and add an additional ¼ cup of condensed milk since it will not have the extra banana juices from the baking step
- If you can't find sweetened condensed milk you can substitute it with heavy cream and 1 tablespoon of sugar
- For additional sweetness and flavor, add some chocolate chips in it when you mix in the dry ingredients!
Ingredients
Wet Ingredients
- 3 yellow bananas (See notes if using ripe bananas)
- ½ cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- ½ cup sweetened condensed milk (see notes for substitution)
- 2 large eggs
Dry Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
Instructions
Baking the Yellow Bananas
- Pre-heat the oven to 300F (149C)
- Once the oven is pre-heated. Line a cookie sheet with parchment paper and place 3 yellow bananas on it and place it in the oven
- Bake it for 25-35 minutes (Watch it around the 20-minute mark, all ovens are different so it may be done sooner) You will know when it is done when the skins are black in color, look very shiny and very plump. The bananas might will leak some juices out as well.
- Once it is done, remove it from the oven and let it cool before you handle it. The insides are REALLY hot so be very careful to not burn yourself.
Putting Everything Together
- Pre-heat the oven to 350F (177C)
- In a large bowl combine ½ cup unsalted butter (melted), 1 tablespoon vanilla extract, ½ cup sweetened condensed milk, 2 large eggs, and ½ cup sugar together and beat it with a fork or whisk. **Make sure the butter has slightly cooled before mixing the eggs in so that we don't cook the eggs.
- Once the roasted bananas have cooled, peel the bananas and place the bananas in the bowl with the wet ingredients and mash it up with a fork very well.Take each banana skin and squeeze all the liquid out from the banana skins by hand and mix it into the wet ingredients as well, this will be the naturally sweetened banana extract, which will also give the banana bread some added moisture and sweetness! 🙂
- In another bowl, add 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons cinnamon and mix it by hand until it is combined
- Fold in the dry ingredients into the wet ingredients and mix it until just combined (It's important you don't over-mix it, it's okay if you see flecks of flour in your batter). Once the batter is just combined, set it aside.
- Grease a loaf pan with butter or oil
- Cut a strip of parchment paper and lay it on the bottom of your loaf pan lengthwise with the flaps sticking up.
- Pour the batter into the loaf pan
- Once the oven is up to temperature, add the loaf pan into the oven and bake it for 45 minutes.** My oven runs a little on the cooler side (gas-oven), if you have a hotter oven (electric oven), make sure to check it at 30 minutes to see if it's close to being done.
- Once 45 minutes is up, insert a skewer into the middle of the loaf to test if it is done.The skewer should come out clean and not have any batter on it. If there is wet batter on the skewer when you pull it out, let it continue to bake and do the skewer test every 5 minutes until it comes out batter-free.
- Once it is done baking, wait for the banana bread to cool for 10-15 minutes before you lift the parchment paper flaps to remove it from the pan. If it is a bit stuck and cannot be easily lifted out, run something thin along the sides of the pan to release it a bit, and then try again
- Slice it up and enjoy! 🙂
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Thomas Madle says
Very, very good
Joyce Lee says
Hi Thomas!
I'm so happy you liked this! This is definitely something we make a lot at home too.
Adam D Havard says
There are so many banana bread recipes online and as a lover of banana bread I've tried many of them, but this is the recipe I come back to time and time again. It's easy to adapt to personal taste too, I've added walnuts and strawberries in two variations. I'll try making it with condensed milk caramel next time. Thank you for sharing this recipe!
Joyce Lee says
Hi Adam!
I'm so happy you liked this! Condensed milk caramel sounds amazing!!! I definitely need to try that! I haven't tried adding strawberries either, such a neat idea - I bet it's like a strawberry banana flavored cake? Yum!!
I'm very happy to share and so happy this is your go-to recipe! 😊
Sherry says
I changed up the recipe a little… I used King Arthur Measure for Measure Gluten Free flour & added 1/4 cup of fresh pineapple being my bananas were really ripe (black & small). The bread turned out super moist & rich. Will make again but will cut down on cinnamon a little. Bread is delicious toasted with cream cheese (-;
Joyce Lee says
Hi Sherry!
I'm happy you liked it! I never thought to use cream cheese on it toasted! That's a fantastic idea that I definitely need to try! Thank you for sharing!
Angela says
I had some condensed milk to use up so I made your banana bread. I make alot of banana bread but I always use the same recipe - so I did a few changes like using coconut oil instead did butter, added 1/2 tsp of baking powder and only 1 egg. Turned out great!
Joyce Lee says
Hi Angela!
I'm so happy it turned out for you! Thank you for sharing!
Pam Kohart says
I made 1/2 a batch of this to test it out, (I live by myself) and it turned out very well! So, I have decided to bake a couple loaves and take them to the family Thanksgiving dinner. My granddaughter absolutely loves banana bread, and we'll claim a whole loaf for herself! Thanks for a great recipe! 🥰
Joyce Lee says
Hi Pam!
Awww you are such an awesome grandma! I hope she enjoys it and I hope you and your family have a wonderful Thanksgiving!