Moist Banana Bread Recipe
A super moist and flavorful banana bread recipe perfect for breakfast, tea, or a snack. Made with ripe bananas, yogurt, and a hint of cinnamon for a cozy loaf that feels like a warm hug.
Ingredients
- 1¾ cups 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
- ½ cup unsalted butter melted and slightly cooled (sub: coconut oil)
- ½ cup granulated sugar
- ¼ cup brown sugar packed (dark for richer flavor)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup plain Greek yogurt or sour cream (full-fat for extra tender crumb)
- 3 very ripe bananas mashed
- ½ cup chopped walnuts or pecans optional; toast lightly for crunch
- ½ cup chocolate chips or dried cranberries optional sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl.
- In a large bowl, whisk melted butter with both sugars, then add eggs and vanilla.
- Stir in yogurt, then fold in mashed bananas until just blended.
- Gently fold dry ingredients into the wet mixture in two batches until no streaks remain.
- Fold in nuts or chips, pour batter into the pan, and bake for 50-60 minutes until a toothpick comes out with moist crumbs.
- Let the loaf rest, then transfer to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for extra sweetness. Measure flour accurately and avoid overmixing to keep the bread tender. Tent with foil if the top browns too fast.
Nutrition
Calories: 250kcal
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