Go Back

Classic Moist Banana Bread

This ultra-moist and tender banana bread is perfect for breakfast, dessert, or gifting. It's easy to prepare and features a rich banana flavor that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Swap up to 1/4 cup with whole wheat for nuttier flavor.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional - toast spices briefly for extra depth.
Wet Ingredients
  • 0.5 cups unsalted butter, melted and slightly cooled Can substitute equal coconut oil for dairy-free.
  • 0.75 cups granulated sugar Use 1/2 cup brown sugar for a deeper molasses note.
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups mashed ripe bananas (about 3 medium bananas) Riper bananas are better for sweetness and moisture.
  • 0.25 cups plain yogurt or sour cream Optional, for additional tenderness.
Optional Add-ins
  • 0.5 cups chopped walnuts or pecans Substitute chocolate chips for an indulgent dessert twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until light and airy.
  3. In a large bowl, whisk melted butter with sugar until combined and glossy. Add the eggs, one at a time, whisking after each until the mixture is smooth. Stir in vanilla.
  4. Mash the bananas in a bowl with a fork until there are only small lumps. Fold the bananas and yogurt or sour cream into the wet ingredients until streaks disappear.
  5. Sprinkle the dry ingredients over the wet and fold gently with a spatula. Mix just until combined; the batter should be thick and slightly lumpy.
  6. Fold in nuts or chocolate chips if using. Spoon the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50 to 60 minutes, rotating the pan halfway through. The top should be golden brown and a toothpick inserted into the center should come out with a few moist crumbs attached.
  2. Let the loaf cool in the pan on a wire rack for 10–15 minutes, then lift it out using the parchment and cool completely before slicing.

Notes

For a healthier option, reduce sugar by 2 tablespoons and add an extra banana. Store at room temperature for up to 3 days or refrigerate for up to 1 week. Can freeze for up to 3 months.