Super Moist Banana Bread

I have been keeping this bread a secret, the past two months, while I perfected it.  *smirk across my face*  I have not even let a drop of the secret out.  *shame*  This banana bread recipe is the …….. BEST.  MOISTEST.  MOST DELICIOUS.  I have ever eaten.  Really!  Honest!!  Shhh, don’t tell anyone, it is even (almost) better than our banana chocolate chip banana bread.  You have to add this Super Moist Banana Bread recipe to your collection, and then thank us later.



Where did it start?  Well, pull up a chair, and let me tell ya.  I read an article in the New York times about coconut oil.  As well, our friend Darya, was chatting about it on her online show, Summer Tomato Live. I am always looking for good, healthy, alternatives when baking.  Don’t get me wrong, I am the original butter girl, and love the stuff;  but, it might be nice to cut back a little.  In moderation, virgin coconut oil is good for us.  As well it is really versatile for cooking.  You can use it with baking, sauteing vegetables, popping pop corn, your mind is what will limit your uses with it.  I was very intrigued, and decided to play around with it.

I took my original banana bread recipe, the one with chocolate, and decided to change it around.  The first couple times, I made the recipe, I added half butter, and half virgin coconut oil, along with the sour cream, and cream cheese, as I was not sure how it would work out.  It was good, but still not what I was hoping for.  The next couple times, I left the butter out, as well as the sour cream;   it was really amazing.  In fact, perfect.  But, I decided to play with it again.  This time I eliminated the cream cheese, and used Saint Benoit Yogurt Cheese.  Yogurt cheese has the same texture as cream cheese, and less fat;  it is a healthy alternative.  This time around, the banana bread, was incredibly moist, light, cake like in texture, and had a faint taste of coconut.  Like when you are in the tropics, laying on the beach, and you can smell that faint smell of coconut in the distance.  We had a couple loaves laying around for three days, and each one was perfectly moist the entire time.  So, what are you waiting for?  Add virgin coconut oil to your shopping list, and get baking.  This would be perfect as a snack or even to serve with breakfast.

*yes, that would be some butter being served with that bread

Have you tried baking or cooking with virgin coconut oil?  If so, what did you make?



If you like this recipe, check these out:

Organic Banana Bread

Banana Nut Bread

Avocado Banana Bread



  1. Kayla @ Fitter Than Choc says:

    You make it sound so incredibly yummy. I have not tried coconut oil yet, but I have heard lotsa good things about it. It seems like the new health food that everyone is talking about. I’ve tried coconut butter though. They are so so so good! I suppose if you like coconut oil, you’ll like coconut butter too!

  2. That banana bread looks heavenly–and the idea of having a faint coconut-ness to it? Swooooon! I’ve never used coconut oil, but I have heard many good things about it in moderation.

  3. How gorgeous is that photo? Love it and I love a good, moist banana bread! YUM!

  4. One cannot have enough banana bread recipes on file, especially when yogurt cheese and coconut oil are required ingredients. I started cooking with extra-virgin coconut oil three years and it has become my go-to fat for baking.

  5. p.s. I agree with Kristen, that banana bread photo is stunning!

  6. mmm looks so good!

    i love making 101Cookbook’s Healthy Cookies with coconut oil:

  7. My mom has started to use coconut oil instead of vegetable or olive oil when cooking, it’s good for the heart and also adds a great aroma. Especially delicious with white rice.

  8. I’ve never tried making bread with yogurt cheese or even cream cheese for that matter. Interesting! Beautiful birds eye view photo up there!

  9. Did you know that banana bread is one of my all time favorite foods? With a single thought of it (and your stellar pictures) I know exactly how this tastes and smells.

  10. Wow-such gorgeous photos! Makes me want to dig in. We have coconut oil and use it on occasion for sauteing, but I haven’t baked with it yet! Now, I see that I need to start doing so. I also adore yogurt cheese. I’ve made it a few times, but haven’t seen it (or noticed it) commercially. I have to look for that!

  11. Thanks for the shout out, this looks delicious!!!!


  12. I had some coconut oil on hand, so I made some banana bread last night. I made a trio in three small loaf pans – plain, chocolate chip and pecan. I tried the plain banana bread for breakfast this morning and it was delicious. It had a hint of coconut and was incredibly moist. I’m about to try the chocolate chip and the pecan. I’ll let you know which is my favorite. I made the chocolate chip banana bread for my boys. They tried it this morning and it got rave reviews.

  13. Karen says:

    Since bananas vary so much in size, it’d be helpful if you said how much mashed banana in cup measurement (e.g. 1 cup, 2/3 cups. etc). Thanks, karen

  14. Hello Karen, thank you for your feedback. You are absolutely right. Next time I make this bread I will measure they bananas. I just usually peel and toss into the batter. I will follow back when I make it next.

  15. Maria says:

    I would like to make this recipe but can’t find where to buy the coconut oil

  16. Hi Maria,

    I am not sure where you live; but, is there a Whole Foods in your town? I know they carry it as well as most health food stores. When I am in a pinch I order from Amazon – this is the one I like – – let me know if you have any other questions. You can always email me as well

  17. Tricia Class says:

    WHat size loaf pan did you use? 9×5 or 8×4?

  18. Allison says:

    I made this with whole wheat pastry flour and it was wonderful! Haven’t enjoyed banana bread this moist since switching to whole grains, thought it was a thing of the past. Thank you!!! I usually double and make bars in a 9 x 13 pan for our big crew.

  19. Rachel Q says:

    Hi! Your pics look gorgeous! I followed your recipe today and after being in for 50 min the bread not brown at all yet the knife came out clean. Any ideas on what could have went wrong? It’s tan in color.

  20. Kelsey G says:

    Making this recipe tomorrow – cant wait ! I’m going to make banana nut muffins – any idea how the cooking time will differ if it’s muffins?? Thank you!!

  21. HI Kelsey, have been thinking of making into muffins but have not had time to try that out yet. I usually bake muffins at 375 for about 20 minutes. I would check after 15 minutes, and then go up in time. Let me know how it turns out.

  22. Maria says:

    Amazing! Loved the recipe- It sure does not need the chocolate chips, nuts or cinnamon! Love it as is!! :)

  23. Thanks Maria. We love these recipe .. truly the best we’ve put into our mouths! ~ Lenny

  24. Allyce says:

    This recipe is simply amazing!!! I have made this banana bread so many times now and it has been a hit everytime!! So moist and deliciously yummy!! I’m glad u didn’t keep it a secret for too long as we love it!

  25. tyler says:

    Hello I was just clarifying that you used sour cream? And that 1 cup of it just seams so much? Lastly what’s the advantage of adding sour cream to it?

  26. Yes, it is true the recipe calls for 1 cup. This is the best banana bread … Enjoy!

  27. Nancy says:

    I have baked with coconut oil before, NO coconut taste at all. There are a few typos in your recipe: “2 bananas, medium sized one” What does this mean? What is a “knive”? I have a KNIFE, to “slide stick” into the…loaf. Better with more proof-reading. Thanks.

  28. J. Faccin says:

    I tried this recipe and it has replaced my Starbucks banana bread copycat recipe as my go to Banana Bread. Thanks so much for sharing!

  29. You are very welcome. It is our fave as well!!

  30. Sarah Lafferty says:

    That recipe is mega five-star awesome! Next time I’ll try it with yogurt cheese, but went with the lazier option of cream cheese this time. I baked it in a silicon loaf pan to cut out the messing around with parchment paper. Best banana bread in the world!

  31. Holy wow. Yes, best banana bread EVER! I didn’t mix the cream cheese in well enough so I have a few cream cheese pieces scattered about but doesn’t affect the flavor or texture. Added some spices and vanilla and made them in muffin tins. I am passing this recipe along to friends. YUM!

  32. Andrea Kral says:

    I personally prefer my banana bread with cinnamon in it. I’ve never seen another recipe like my grandmother’s that has cinnamon in it and it just makes it SO MUCH BETTER!

  33. Andrea, thanks for the tip, will have to try it with a little cinnamon next time I make this recipe. Thinking of making them into a muffin!

  34. Thanks Denise! It is pretty amazing, isn’t it? I could eat the whole loaf in one sitting!!!

  35. Thanks Sarah!! We love it too!!

  36. Morgan says:

    I just wanted to thank you for the recipe.

    You know how you have recipes in your “box” that you use but if another one comes along you are willing to toss aside the one you have always used? And then one day you find the one that you are never willing to toss aside. This is my banana bread recipe that I am never willing to toss. If anyone tells me about “the most amazing banana bread recipe” that they have I will nod politely and know that I have the best recipe.

    Thanks for sharing!

  37. Elizabeth says:

    HOLEYMOLEY! This was amazing! i was out of butter this morning so I decided to search coconut oil banana bread, and this came up! I’m in love! It didn’t even need a topping! (thank goodness since I was out of butter!) Never. Going. Back!

  38. I know! I know! That is the best bread isn’t it? A loaf never lasts more then a day around here …. Denise was saying she is going to make a new squash version. Stay tuned! ~ Lenny

  39. Katie says:

    Oh wow! This is really great! I didn’t have yogurt cheese or cream cheese, so I used a cup of ricotta. It worked perfectly. I also added a tablespoon of vanilla for added aroma. So easy and so good…it is disappearing quickly. Thanks for the wonderful recipe. I’m sure that I’ll make this over and over again!

  40. Hi Denise

    I was just wondering if you had tried it without sugar? Bananas are sweet enough, I am sure it will do just fine. I am going to try it out tomorrow.


  41. Jen, I haven’t but that is a great idea. Let me know how it works. I am thinking I will give it a whirl as well.

  42. courtney says:

    Small problem. You said to mix all dry ingredients in a bowl and set aside. I did, and I included the brown sugar in the dry ingredients. (Is it not dry??) Then later you say to add the sugar to the mixing bowl separately until fluffy. I hope I didn’t screw this up!

  43. Hi Courtney, I do not see this being a problem at all. Typically, sifting dry ingredients does not include sugar. I am sure it will still work out for you. Let me know. ~ Denise

  44. its the best and super moist banana bread i’ve ever tasted, even my kids who’s not a fan of banana bread love it.. they ask for more… ♡♡♡

  45. Shreena says:

    I made this yesterday and oh my…it was incredible. Super moist, super tasty. The sugar crisped up on top to give the loaf a chewy and crunchy outer coat, but a super banana-y and moist center. And unlike some recipes where you get that coconut oil after taste, you only got the coconut flavour mixed in with the banana, which made it even more amazing. Everyone has to try this recipe!

  46. Shreena, so glad you liked this recipe, it is definitely a favorite around here. ~ Denise

  47. subrosa says:

    I would like to make some loaf cakes/breads using coconut oil to serve toasted for breakfast. The bread in the photos looks too moist and crumbly to survive the toaster. How can I ensure a dense enough texture to slice and toast?

  48. Hello Subrosa, thank you for the comment. You are absolutely correct that this recipe is ultra moist, and will not hold up in a toaster. It will hold up in a toaster oven or in the regular oven, but it will not get really brown as a piece of bread would. I often warm up slices in the oven, and top with a pat of butter. I am not sure of a recipe for banana bread that would hold up to being toasted in a toaster as they are normally a bit on the “flakey” side. You could try cutting some of the oil down, and upping the flour, though I have not tried this. Sorry I cannot be of more help.

  49. What can I use instead of yogurt cheese as kids allergy to daily. Thanks

  50. Hi Tina, To be honest with you, we are not sure what you could use to substitute for the dairy. What do you normally use? I have been playing with another bread recipe, and leaving dairy out by upping the coconut oil. Haven’t tried with this recipe yet, but I am using 3/4 cup of coconut oil and it has been coming out great. You could try that with this recipe as well. When I get back home next week, I will have to play around a bit as well.

  51. I have made this twice with: 3 bananas, greek yogurt (as the yogurt cheese), 4 heaping tsp ground flax, cinnamon, clove, whole wheat flour, vanilla extract, half cup of honey instead of brown sugar, and about a a cup of whole oats….IT’S INCREDIBLE!!!

  52. We LOVE getting messages like this. So glad you enjoyed the recipe. Cannot wait to try with your additions, sounds lovely. ~ Lenny

  53. farmer phyl says:

    Mix coconut oil with a small amount of salt. Use it like butter. The flavor is unbelievable when mixed with certain kinds of jam especially rose petal jam!

  54. Better the morning after. Last night I made this recipe after reading so many glowing comments. I wanted to experiment with coconut oil as a replacement for butter, also I am always in search of a new way to make banana bread. I substituted Neuchatel cheese instead of yogurt or cream cheese. I had just purchased a pack. The recipe went together easily and the scent of the coconut oil was delicious. I wish I could bottle the scent of this banana bread baking. It is intoxicating. I have never been able to resist trying my baking after it comes out of the oven. Initially I was a bit underwhelmed when I tasted the bread. When it came out of the oven there was a light, somewhat crispy crust surrounding the bread. The interior was moist and flavorful, but not as intensely rich as other comments described. Very good but not awesome. This morning I had to try a piece with my morning coffee. Something changed dramatically overnight. The dry crispy crust had softened and was now soft and moist. The interior of the cake was tender and the flavor seemed to become more pronounced. This bread is heavenly. I have been working at home, and sampling the bread all day. Only one slice remains and it will not last long, I will probably succumb to temptation and polish it off once I finish this comment. I may try it again with the addition of some cinnamon which I usually include in my banana bread. Chocolate bits would give it another dimension, but it is so good just as it is. The only reason I wlll not be baking this again soon is that I risk addiction, and I am trying hard to watch my weight. My advice let the bread stand overnight wrapped in foil. If you can resist.
    Also this was the first time I lined my pan with parchment. Bread slid right out of the pan. Easy clean up, and I am trying to get away from non-stick.Great suggestion. Thank you Denise for this recipe, Its now in my file
    of go to recipes. Regards, Bill


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