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Best Moist Banana Bread

A comforting and moist banana bread made with simple ingredients, perfect for snacking or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Swap half for whole wheat for a heartier loaf.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional; toast the spice briefly for extra depth.
Wet Ingredients
  • 0.5 cups unsalted butter, melted Browned butter adds a nutty note.
  • 0.75 cups granulated sugar Or 1/2 cup brown sugar for more caramel flavor.
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 0.25 cups plain yogurt or sour cream Swap for dairy-free yogurt for vegan-friendly tweaks.
  • 1.5 cups very ripe bananas, mashed The riper, the sweeter.
Optional Add-ins
  • 0.5 cups chopped walnuts or pecans Toasted for crunch.
  • 0.5 cups chocolate chips or berries For an indulgent dessert or fruity twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, whisking until the mixture feels silkier. Stir in the vanilla and the yogurt or sour cream.
  4. Mash the bananas with a fork until mostly smooth but with a few tender lumps. Fold the mashed bananas into the wet mixture.
  5. Add the dry ingredients to the wet in two batches, folding gently until just combined. Avoid over-mixing.
  6. Fold in optional walnuts or chocolate chips.
  7. Pour the batter into the prepared pan, smoothing the top.
  8. Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  9. Let the loaf cool in the pan for 10-15 minutes, then use the parchment overhang to lift it onto a wire rack. Allow it to cool for at least 30 minutes before slicing.

Notes

Use very ripe bananas for maximum sweetness. Wrap tightly for storage; keeps at room temperature for 3 days, or refrigerated for 7 days.