Go Back

Easy Moist Banana Bread

This Easy Moist Banana Bread is a comforting recipe combining ripe bananas, tender crumb, and an indulgent loaf perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Browned butter gives a deeper flavor.
  • 1 cup granulated sugar Swap half for brown sugar for molasses notes.
  • 2 large eggs, room temperature For fluff and structure.
  • 1 1/2 cups mashed very ripe bananas (about 3 medium) The sweeter and speckled the bananas, the better.
  • 1/4 cup plain yogurt or sour cream Keeps the crumb moist; use mashed avocado for a healthy option.
  • 1 teaspoon vanilla extract Or try a splash of maple syrup for a different sweetness.
Dry Ingredients
  • 1 3/4 cups all-purpose flour For a sturdier loaf, replace half with whole-wheat flour.
  • 1 teaspoon baking soda Leavening that lifts the bread just right.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt Balances the sweetness.
  • 1/2 teaspoon ground cinnamon Optional—adds warmth and spice.
Optional Add-ins
  • 1/2 cup chopped walnuts, pecans, or chocolate chips Fold in gently.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Mixing Batter
  1. In a large bowl, combine melted butter and sugar. Stir until glossy and slightly cool. The mixture should not be piping hot when you add the eggs.
  2. Add eggs into the butter-sugar mixture one at a time, beating lightly until combined. Then stir in mashed bananas, yogurt, and vanilla.
  3. Fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing to keep the crumb tender.
  4. Fold in nuts or chocolate, if using.
Baking
  1. Pour batter into the prepared loaf pan, smoothing the top. Bake for 55–65 minutes.
  2. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. The top will be golden.
Cooling
  1. Cool in the pan for 10 minutes, then lift the loaf out using the parchment and cool on a wire rack.
  2. Slice when slightly warm for the softest texture or wait until fully cooled for neater slices.

Notes

For variations, consider chocolate chip banana bread, whole-wheat banana bread, or banana zucchini bread. Serve warm with butter or ice cream. Store wrapped tightly at room temperature or freeze for longer storage.