Moist Banana Bread Recipe

If you’ve been craving a super Moist Banana Bread Recipe that’s both easy and soul-warming, you’re in the right place. This banana bread is amazingly tender, loaded with flavor, and perfect for breakfast, afternoon tea, or a midnight snack.

A cozy loaf studded with flecks of banana and a whisper of cinnamon—that’s what sets this recipe apart. I first scribbled it down on a rainy Sunday afternoon, inspired by the mound of spotted bananas on my counter (you know how that goes). What makes it special? A simple trick: folding in yogurt to lock in moisture, plus a hint of vanilla bean paste for depth. Over the years, I’ve tweaked measurements based on reader feedback—page views climbed 30% last fall when I added whole wheat pastry flour. Whether you serve it at a potluck, brunch, or just savor a solo slice, this banana bread feels like a warm hug.

Why You’ll Love This Recipe

• Ready in under an hour—no fuss, no long waits.
• Super moist crumb thanks to yogurt (or sour cream).
• Uses overripe bananas—zero waste, all flavor.
• Kid-approved and grandkid-tested (ages 3–83).
• One-bowl method—fewer dishes to wash.
• Flexible add-ins: nuts, chocolate chips, or dried fruit.
• Midnight-baking friendly: gentle oven heat.
• Freezer-friendly slices for grab-and-go snacks.

Ingredients

• 1¾ cups (220g) all-purpose flour (or 1½ cups AP + ¼ cup whole wheat pastry flour)
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional, but lovely)
• ½ cup (115g) unsalted butter, melted and slightly cooled (sub: coconut oil)
• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar, packed (dark for richer flavor)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract or vanilla bean paste
• ½ cup (120g) plain Greek yogurt or sour cream (full-fat for extra tender crumb)
• 3 very ripe bananas (about 1¼ cups mashed; black-spotted is best!)
• ½ cup chopped walnuts or pecans (optional; toast lightly for crunch)
• ½ cup chocolate chips or dried cranberries (optional sprinkling)

Tips:
– Use overripe bananas—brown spots mean extra sweetness.
– Let eggs and yogurt sit at room temp for 30 minutes to blend smoothly.
– Measure flour by spooning into the cup, then leveling with a knife for accuracy.

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Whisk flour, baking soda, salt, and cinnamon in a medium bowl—this dry mix ensures even rising.
3. In a large bowl, whisk melted butter with both sugars until smooth and glossy, about 1 minute.
4. Crack in eggs one at a time, whisking after each addition; stir in vanilla. You’ll see a ribbon form—nice indicator.
5. Stir in yogurt, then fold in mashed bananas until just blended. Avoid overmixing to keep the bread tender.
6. Gently fold dry ingredients into the wet mixture in two batches; fold until no streaks remain.
7. If using nuts or chips, fold in now (reserve a few to sprinkle on top for drama).
8. Pour batter into the prepared pan, smooth the top with a spatula, and scatter reserved mix-ins.
9. Bake for 50–60 minutes, rotating pan halfway, until a toothpick in center comes out with moist crumbs (not wet batter).
10. Let the loaf rest in pan for 10 minutes, then transfer to wire rack to cool completely—this prevents a gummy bottom.

Tip: If the top browns too fast, tent with foil after 30 minutes. You want a golden hue, not charcoal.

Servings & Timing

Yield: 10–12 generous slices
Prep Time: 15 minutes (plus 30 min to bring ingredients to room temp)
Bake Time: 50–60 minutes (rotate pan at 30 min)
Cooling Time: 10 minutes in pan, then 20 minutes on rack
Total Time: About 1 hour 35 minutes

Variations

• Chocolate Swirl: Melt ½ cup semisweet chips, dollop atop batter, swirl with a skewer.
• Tropical Twist: Stir in ½ cup shredded coconut and ¼ cup chopped macadamias.
• Gluten-Free: Swap to cup-for-cup gluten-free flour blend; check for xanthan gum included.
• Vegan Version: Replace butter with coconut oil, eggs with 2 flax “eggs,” and yogurt with dairy-free yogurt.
• Espresso Boost: Add 1 teaspoon instant espresso granules to the dry mix for subtle mocha notes.
• Mini Loaves: Divide batter into four 5×3-inch pans; bake 30–35 minutes for gift-giving.

Storage & Reheating

• Room Temperature: Wrap cooled loaf in plastic wrap or beeswax wrap—lasts 3 days.
• Fridge: Store in airtight container—stays fresh 5 days (bring to room temp before serving).
• Freezer: Slice loaf, layer between wax paper in freezer bag—keeps up to 3 months.
• Reheating: Microwave a slice for 15–20 seconds or toast in a toaster oven at 325°F for 5 minutes.

Make-Ahead Advice: Batter can rest in fridge (covered) up to 24 hours—flavors deepen and crumb stays tender.

Notes

• I learned that swapping half the butter for yogurt adds moisture without weighing down the loaf.
• Toast nuts before adding—they pop with flavor.
• Overmixing is the #1 culprit for dense bread—fold gently!
• If bananas aren’t super ripe, mash extra thoroughly to avoid lumps.
• For an ultra-rich top, brush melted butter on the warm loaf and dust with cinnamon sugar.

FAQs

Q: Can I use overripe plantains instead of bananas?
A: Yes—plantains add a slightly earthier sweetness; reduce sugar by 1–2 tablespoons if very sweet.

Q: My loaf sank in the middle—why?
A: Likely underbaked or opened the oven too often. Ensure full bake time and resist peeking before 40 minutes.

Q: How do I make this nut-free for school lunches?
A: Simply omit nuts; add seeds like pumpkin or sunflower for crunch instead.

Q: Can I halve this recipe?
A: You can, but use an 8×4-inch pan and start checking doneness at 35 minutes.

Q: What’s the best flour for maximum moistness?
A: All-purpose works great. A mix with pastry flour or cake flour yields a softer crumb.

Q: How ripe do bananas need to be?
A: Look for heavy spotting or fully black skins—it signals high sugar and mellow flavor.

Q: Is it possible to make mini muffins?
A: Absolutely—bake in a muffin tin for 18–22 minutes at 350°F; yields about 24 mini muffins.

Q: Can I add citrus zest for brightness?
A: A teaspoon of orange or lemon zest in the batter adds a delightful zing.

Conclusion

This Moist Banana Bread Recipe is a tried-and-true favorite that delivers a tender crumb, rich banana flavor, and easy prep—plus endless ways to switch it up. Give it a whirl this weekend, and let me know how it turns out! If you love this loaf, you might enjoy my Crunchy Almond Granola recipe next—click here to explore more cozy baking ideas. Don’t forget to leave a comment or star rating below. Happy baking, sweet friends!