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–+ servings

Moist Banana Bread

This moist banana bread recipe uses ripe bananas, brown sugar, and yogurt for a tender crumb that stays fresh for days. Perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, spooned and leveled Spoon and level to avoid a dense loaf.
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light or dark brown sugar, packed Adds caramel notes.
  • 2 large eggs, room temperature Room temperature eggs help with mixing.
  • 1/3 cup plain Greek yogurt or full-fat sour cream Can be substituted with sour cream.
  • 1 1/2 cups mashed bananas (about 3 to 4 very ripe bananas) Use very ripe bananas for best results.
  • 1 teaspoon pure vanilla extract
Optional Mix-ins
  • 3/4 cup chopped pecans or walnuts Toast for extra aroma.
  • 1 cup semi-sweet chocolate chips Add for a sweeter option.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and lightly flour it or line it with parchment for easy release.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar until light and creamy, about 2 to 3 minutes.
  4. Add the eggs one at a time, mixing briefly after each addition. Scrape the bowl as needed so everything is evenly incorporated.
  5. Stir in the yogurt (or sour cream), vanilla, and mashed bananas until combined. The batter will be thick and slightly lumpy.
Mixing and Baking
  1. Add the dry ingredients to the wet on low speed or fold them in with a spatula. Mix just until no longer streaky.
  2. Fold in the nuts or chocolate chips if using.
  3. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 65 minutes, tenting with foil if browning too quickly.
  4. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs.
  5. Let the bread cool in the pan for 1 hour before transferring to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 15g

Notes

Wrap the cooled loaf tightly in plastic wrap for up to 2 days at room temperature or store in the refrigerator for up to 6-7 days. It can be frozen for up to 3 months. Use very ripe bananas for best flavor.

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