Easy Moist Banana Bread
A comforting banana bread that is moist, easy to make, and perfect for breakfast or a sweet snack, utilizing ripe bananas and pantry staples.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour For a lighter crumb, spoon and level the flour into the cup.
- 1 teaspoon baking soda Helps the loaf rise and gives that classic tender texture.
- 1/2 teaspoon salt Balances sweetness and brightens flavors.
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled Adds richness and moisture.
- 3/4 cup brown sugar, packed Gives depth and a caramel note; sub 1/2 cup for less sweetness.
- 2 large eggs, room temperature Bind and add lift.
- 3 medium very ripe bananas, mashed Approximately 1 1/2 cups; the sweeter the bananas, the more banana flavor.
- 1 teaspoon vanilla extract Rounds the flavors.
- 1/2 cup plain yogurt or sour cream Keeps the loaf delightfully moist (use Greek yogurt for tang).
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans Optional.
- 1/2 cup chocolate chips Optional.
- 1 teaspoon cinnamon Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk the melted butter and brown sugar until just combined.
- Add the eggs, mashed bananas, vanilla, and yogurt, beating until smooth.
- Fold the dry ingredients into the wet mixture gently, stopping when you no longer see streaks of flour.
- Stir in any optional add-ins like nuts or chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 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
For festive variations, stir in 1/2 cup dried cranberries and a teaspoon of orange zest. Store in an airtight container at room temperature for 3 days or refrigerate for 1 week. Freeze for up to 3 months.