Description
This Moist Banana Bread recipe delivers a soft, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, brown sugar, and a touch of cinnamon, this bread is tender and rich, enhanced by Greek yogurt or sour cream for extra moisture. Optional additions like nuts or chocolate chips add delightful texture and flavor variations to suit your taste.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour cream
- 1 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
Optional Add-ins
- 3/4 cup (90g) chopped pecans or walnuts
- or 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined; set aside.
- Beat Butter and Sugar: In a large bowl, cream the softened unsalted butter and brown sugar together until the mixture is light and creamy, which helps create a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to maintain the emulsion. Then mix in the Greek yogurt (or sour cream), vanilla extract, and mashed bananas until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture on low speed, mixing just until combined to avoid overworking the batter. Gently fold in the optional chopped nuts or chocolate chips, if using.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60–65 minutes. Around halfway through baking, loosely cover the pan with foil to prevent over-browning. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the banana bread to cool in the pan for about 1 hour. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with brown spots for the sweetest flavor and best moisture.
- Ensure eggs are at room temperature for better mixing and texture.
- Substitute Greek yogurt with full-fat sour cream if desired; both add moisture and tang.
- For a nut-free version, omit the nuts and consider adding chocolate chips or dried fruit instead.
- Storing: Keep banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 220
- Sugar: 13g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: banana bread, moist banana bread, homemade banana bread, banana bread recipe, easy banana bread, quick bread, breakfast bread
