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Easy Moist Banana Bread

This Easy Moist Banana Bread is a comforting homemade treat with a tender crumb and caramelized edges, perfect for sharing or enjoying as a quick indulgence.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups 1 1/2 cups all-purpose flour Swap half for whole-wheat pastry flour for a healthier option.
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon fine salt
  • 1 teaspoon 1 teaspoon ground cinnamon (optional) Toast for a deeper aroma if desired.
Wet Ingredients
  • 0.5 cup 1/2 cup unsalted butter, melted Coconut oil can be used for a dairy-free loaf.
  • 0.75 cups 3/4 cup granulated sugar Can substitute with 1/2 cup sugar plus 1/4 cup maple syrup for richer flavor.
  • 2 large 2 large eggs, room temperature
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 cup 1 cup mashed very ripe bananas (about 2 to 3 medium bananas) The riper, the sweeter.
  • 0.25 cup 1/4 cup plain Greek yogurt or sour cream Use dairy-free yogurt if needed.
Mix-Ins
  • 0.5 cup 1/2 cup chopped walnuts or pecans (optional) Can also use chocolate chips.
  • 1 zest Zest of 1 orange (optional) For a bright, festive twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, mixing until just combined, then stir in vanilla.
  4. Stir in the mashed bananas and Greek yogurt until the batter is smooth.
Mixing
  1. Fold the dry ingredients into the wet mixture gently until just combined. Do not overmix.
  2. Fold in the nuts or chocolate chips if using. The batter should be pourable but thick.
Baking
  1. Spoon the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This bread can be served warm or toasted with butter, honey, or cream cheese. It can also be made into muffins, mini loaves, or be stored in the refrigerator or freezer for later enjoyment.