Incredibly Moist (Easy) Banana Bread
This easy banana bread recipe turns overripe bananas into a moist and flavorful loaf that's perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour The base for a tender crumb.
- 1 teaspoon baking soda Helps the loaf rise light and airy.
- 1/2 teaspoon fine salt Balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled Adds richness and moisture.
- 3/4 cup brown sugar Deep, caramel notes for that irresistible crust.
- 2 large eggs, room temperature For structure and silkiness.
- 1 teaspoon pure vanilla extract Fragrant warmth.
- 1 cup very ripe bananas, mashed The star ingredient; sweeter and more flavorful when spotted and soft.
- 1/2 cup plain Greek yogurt or sour cream Optional but key for extra moistness.
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips Optional add-ins for texture and fun.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy lifting.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a larger bowl, whisk melted butter and brown sugar until glossy. Add eggs one at a time, then stir in vanilla.
- Fold in the mashed bananas and Greek yogurt until the mixture is smooth.
- Gently fold the dry ingredients into the wet until just combined; small streaks of flour are fine. Toss in walnuts or chocolate chips if using.
- Pour batter into the prepared pan, smoothing the top.
Baking
- Bake for 50–60 minutes, shielding with foil in the last 15 minutes if the top browns too quickly. A toothpick should come out with moist crumbs, not wet batter.
- Cool in pan for 10 minutes, then transfer to a rack and slice warm.
Notes
For a healthier version, use whole-wheat pastry flour and add flaxseed for fiber. Enjoy with butter, jam, or a scoop of ice cream.