Moist Banana Bread Recipe
This easy moist Banana Bread is soft, tender, and packed with sweet banana flavor. It is made with simple ingredients, comes together quickly, and is perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups 254g all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon optional
- 1/2 teaspoon fine sea salt
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g light brown sugar
- 1 1/4 cups 285–300g mashed overripe bananas
- 1/4 cup 60g plain yogurt or sour cream, at room temperature
- 2 large eggs at room temperature
- 3 tablespoons 42g unsalted butter, melted
- 3 tablespoons 42g neutral oil
- 1 teaspoon vanilla extract
- 1 cup 142g chopped toasted walnuts or 1 1/3 cups (170g) chocolate chips, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
- Whisk the flour, baking soda, cinnamon, and salt in a medium bowl.
- In a large bowl, whisk the mashed bananas with granulated sugar and brown sugar until combined.
- Add the yogurt, eggs, melted butter, oil, and vanilla. Whisk until smooth.
- Add the dry ingredients and gently fold with a spatula just until no flour streaks remain. Do not overmix.
- Fold in walnuts or chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with lots of brown or black spots for the best flavor.
- Measure mashed bananas for consistent results; use 1 1/4 cups (285–300g).
- Cover loosely with foil if the top browns too quickly.
- Store tightly covered at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.