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Moist Banana Bread

A classic homemade treat that's soft, moist, and full of flavor, perfect for using up ripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light or dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup plain Greek yogurt or full-fat sour cream
  • 1 1/2 cups mashed bananas (about 3–4 ripe bananas)
  • 1 teaspoon pure vanilla extract
Optional Add-Ins
  • 3/4 cup chopped pecans or walnuts Optional
  • 1 cup semi-sweet chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, mix the flour, baking soda, salt, and cinnamon.
Mixing
  1. In a large bowl, beat the softened butter and brown sugar until light and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Beat in the yogurt and mashed bananas until combined.
  4. Gradually mix in the dry ingredients until just combined.
  5. Fold in nuts or chocolate chips if desired.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60–65 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the loaf cool in the pan for about an hour, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas for better sweetness and flavor. Store leftover banana bread in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.