Moist Favorite Banana Bread

This banana bread recipe offers a perfectly moist and flavorful loaf that has become a favorite in my home. With its gentle sweetness from brown sugar and the rich taste of ripe bananas, it makes for a comforting treat any time of day.

I first tried this recipe when I had a few overripe bananas to use up, and now it’s a go-to whenever I crave something sweet with a tender crumb.

Gather Your Ingredients

• All-purpose flour: 2 cups spooned and leveled to provide structure with a tender crumb
• Baking soda: 1 teaspoon for leavening to give the bread its rise
• Salt: 1/4 teaspoon to balance and enhance flavors
• Ground cinnamon: 1/2 teaspoon adds a subtle warm spice note
• Unsalted butter: 1/2 cup softened to room temperature for richness and moisture
• Light or dark brown sugar: 3/4 cup packed, delivering caramel-like sweetness and moisture
• Large eggs: 2 at room temperature for binding and fluffiness
• Plain Greek yogurt or full-fat sour cream: 1/3 cup at room temperature to tenderize the crumb and add moisture
• Mashed ripe bananas: 1 and 1/2 cups made from about 3 to 4 bananas for natural sweetness and flavor
• Pure vanilla extract: 1 teaspoon for added depth
• Optional chopped pecans or walnuts: 3/4 cup for crunch or semi-sweet chocolate chips 1 cup to enhance sweetness and texture

How to Make It

Spoon and Level Dry Ingredients:

In a medium bowl, whisk together the flour baking soda salt and cinnamon until evenly combined. Setting this aside prepares the dry base of your bread.

Cream Butter and Sugar:

Using a handheld or stand mixer with the paddle attachment beat the softened butter and brown sugar on medium-high speed for about three minutes until light and creamy. This step is crucial because properly creamed butter and sugar help create a tender and airy crumb.

Incorporate Eggs One at a Time:

Reduce the mixer speed to medium and add the eggs one by one beating well after each addition. Occasionally scrape down the sides of the bowl to ensure even mixing.

Mix in Yogurt Vanilla and Bananas:

Add the plain Greek yogurt (or sour cream) vanilla extract and mashed bananas to the bowl. Continue mixing just until everything is well combined.

Combine Dry and Wet Ingredients:

Add the flour mixture to the wet ingredients and beat on low speed just until combined. Avoid over-mixing to keep the bread tender.

Fold in Nuts or Chocolate Chips:

If using, gently fold the nuts or chocolate chips into the batter with a spatula. The batter will be thick and ready for baking.

Prepare Pan and Bake:

Preheat the oven to 350 degrees Fahrenheit and place the oven rack in the lower third position. Grease a 9 by 5 inch loaf pan with nonstick spray. Pour the batter evenly into the pan. Bake for 60 to 65 minutes. Halfway through baking, loosely cover the bread with foil to prevent over-browning.

Check Doneness and Cool:

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the bread in the pan on a wire rack for one hour. Remove from the pan and cool completely on the rack before slicing and serving.

The mashed bananas are my favorite part because they not only provide natural sweetness but also lend a beautiful moist texture. One time I doubled the bananas accidentally and though it took longer to bake, the bread was extra tender and flavorful—a happy accident!

Flavor Boosters

Add warming spices like nutmeg or allspice during fall for a cozy fragrant loaf. Incorporate fresh or frozen blueberries in spring to add a burst of color and tartness. During summer, serve slices with chilled whipped cream or fresh fruit for a refreshing twist.

Serving Suggestions

This banana bread is delicious served plain or toasted with a generous spread of butter. For a special treat, try it with cream cheese frosting made from softened cream cheese butter confectioners sugar vanilla extract and a pinch of salt. Pair with morning coffee or afternoon tea for a cozy snack. It also makes a lovely base for French toast or bread pudding.

Creative Twists

The basic banana bread recipe is flexible and can accommodate seasonal variations easily.

This classic banana bread is a reliable treat that combines simplicity and great flavor to please any crowd.

Recipe FAQs

→ What type of bananas work best?

Use ripe bananas with brown spots for maximum sweetness and moisture.

→ Can I substitute the brown sugar?

Light or dark brown sugar adds depth, but white granulated or coconut sugar can be used if preferred.

→ How do I prevent the bread top from over-browning?

Lower the oven rack to the bottom third and loosely cover the loaf with foil halfway during baking.

→ What are good mix-ins for added flavor?

Chopped pecans, walnuts, or semi-sweet chocolate chips complement the banana and add texture.

→ How should I store the loaf after baking?

Wrap tightly at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make muffins using this batter?

Yes, pour into a muffin pan and bake at 425°F for 5 mins, then 350°F for 16–17 mins until toothpick clean.