Go Back

Ultimate Moist Banana Bread

A delectable banana bread that is incredibly moist and bursting with deep banana flavor and caramel notes from brown sugar. Perfect for every occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Can be swapped for 1-to-1 gluten-free flour if needed.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional for a warm twist.
Wet Ingredients
  • 0.5 cups unsalted butter, melted and slightly cooled Can replace half with neutral oil for a lighter crumb.
  • 0.75 cups packed brown sugar Can use coconut sugar or 1/2 cup honey as alternatives.
  • 2 large eggs, room temperature For vegan swap, use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
  • 1 teaspoon pure vanilla extract
  • 0.5 cups plain Greek yogurt or sour cream This is the secret ingredient for moisture; swap for dairy-free yogurt to keep it vegan.
  • 1.5 cups mashed ripe bananas (about 3 large bananas) The riper, the sweeter; frozen bananas thawed work brilliantly.
  • 0.5 cups chopped walnuts or pecans Omit for nut-free; fold in chocolate chips for an indulgent dessert upgrade.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Mixing
  1. In a large bowl, whisk the melted butter and brown sugar until smooth and glossy.
  2. Add the eggs one at a time, whisking until incorporated.
  3. Stir in the vanilla and Greek yogurt until the batter is silky.
  4. Fold in the mashed bananas.
  5. Gently fold the dry ingredients into the wet mixture until just combined, then fold in the nuts or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a few extra nuts or a dusting of cinnamon sugar on top.
  2. Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling
  1. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store cooled banana bread tightly wrapped at room temperature for 2 to 3 days. For longer storage, refrigerate for up to a week or freeze slices in an airtight bag for up to 3 months.