Incredibly Moist Banana Bread
A comforting and easy banana bread recipe that's rich, moist, and perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups 1 3/4 cups all-purpose flour The base for a tender crumb; brown rice or gluten-free flour blend works as a substitution.
- 1 teaspoon 1 teaspoon baking soda Gives lift.
- 1/2 teaspoon 1/2 teaspoon fine salt Balances sweetness.
- 1/2 teaspoon 1/2 teaspoon cinnamon Optional, for depth.
Wet Ingredients
- 1/2 cup 1/2 cup unsalted butter, melted and slightly cooled For richness; coconut oil is a dairy-free swap.
- 3/4 cup 3/4 cup granulated sugar Or use 1/2 cup sugar plus 1/4 cup honey for complexity.
- 2 large 2 large eggs, room temperature Binds and adds structure; flax eggs work for a vegan option.
- 1 1/2 cups 1 1/2 cups very ripe bananas, mashed About 3 medium; sweeter and spotted bananas are better.
- 1 teaspoon 1 teaspoon vanilla extract For fragrance.
- 1/2 cup 1/2 cup plain Greek yogurt or sour cream Keeps the loaf moist; applesauce can lighten it.
Optional Add-ins
- 1/2 cup 1/2 cup chopped walnuts or chocolate chips For texture and personality.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Mixing Ingredients
- In a large bowl, whisk the melted butter and sugar until combined and glossy.
- Add the eggs one at a time, whisking well after each addition. Stir in the mashed bananas and vanilla.
- Fold in the dry ingredients in two additions, alternating with the yogurt, until just combined. Do not overmix.
- Stir in walnuts or chocolate chips if using.
Baking
- Pour the batter into the prepared pan, smoothing the top. Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.
Notes
Use very ripe bananas for the best results. Store leftovers wrapped tightly, and consider freezing slices for quick breakfasts.