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5 from 27 votes

Easy Moist Banana Bread

An easy-to-make, family favorite, moist, banana bread recipe made with condensed milk and oven-roasted yellow bananas which give it extra banana flavor!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert, Sweets
Cuisine: American
Servings: 1 loaf
Calories: 263kcal
Author: Joyce | Pups with Chopsticks


Wet Ingredients

Dry Ingredients


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 the whole unpeeled 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 the wet ingredients (melted butter, vanilla, condensed milk, and eggs) and sugar together and beat it with a fork. 
    Make sure the butter has slightly cooled before mixing the eggs in - we don't want to 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 all the dry ingredients (flour, baking soda, salt, and 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! :)


  • 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!


Serving: 1out of 8 slices | Calories: 263kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Sodium: 323mg | Sugar: 18g