Moist Banana Bread: The Best Easy Recipe
Reader Favorite Baking.
An incredibly moist and easy banana bread recipe using ripe bananas, creating a tender crumb and perfect flavor.
I’ve tried so many banana bread recipes over the years. Some were too dry, others too dense. This one, though, feels just right. I finally landed on this version after remembering how my grandmother used to add a touch of yogurt to her cakes. It was her little secret for a tender crumb. So, I tried it with my banana bread, and wow. It was a game-changer. Now, every time I mash those spotty bananas, I think of her and her simple, clever ways in the kitchen.
Why This Banana Bread Is Special
- •Incredibly moist and tender crumb that never feels dry.
- •The house smells absolutely heavenly while it bakes.
- •Made with simple, everyday ingredients you probably already have.
- •It's wonderfully forgiving. A little imperfection is part of its charm.
- •Perfect for using up those bananas you forgot about on the counter.
Honestly, this is the only banana bread recipe I use now. My husband, who isn't even a huge sweets person, asks for it all the time. It’s so fluffy and stays moist for days. Thank you for sharing this little piece of home.
Essential Ingredient Guide
- Very Ripe Bananas: This is the most important part. You want bananas that are heavily speckled with brown or even mostly black. They are sweeter and so much easier to mash, giving the bread its signature flavor and moisture.
- Plain Yogurt or Sour Cream: This is the secret weapon! The acidity tenderizes the gluten, resulting in a super soft, moist loaf. Full-fat versions work best for richness.
- Melted Butter: Using melted butter instead of softened butter creates a denser, more tender crumb. It also makes mixing a breeze. No stand mixer needed.
Complete Cooking Process
- Preheat your oven to 350°F (175°C).
- Prepare a 9x5 inch loaf pan by greasing and flouring it.
- Let your egg come to room temperature. It helps the batter mix more evenly.
- Mash the bananas until they are mostly smooth. A few little lumps are fine.
- Whisk the dry ingredients together in one bowl.
- Mix all the wet ingredients in another, larger bowl.
- Gently, gently fold the dry into the wet. Stop as soon as it comes together.
- Pour your beautiful batter into the pan.
- Bake for 55-65 minutes. Every oven is a little different, so start checking around the 50-minute mark.
- The toothpick test is your best friend here. A clean skewer means it’s ready.
- Let it rest. Give it 10 minutes in the pan, then let it cool completely on a rack. Patience is key!
A Few Common Questions
→Can I use frozen bananas?
Yes, absolutely. Just let them thaw completely at room temperature. They'll look a little strange and watery, but drain off the excess liquid before mashing them. They work beautifully.
→Can I add chocolate chips or nuts?
Of course! This recipe is a wonderful base. Fold in about 3/4 cup of chocolate chips, walnuts, or pecans along with the dry ingredients. It's a lovely addition.
→My banana bread is always dense in the middle. Why?
That usually happens from overmixing the batter, which develops too much gluten. Mix just until the flour disappears. It could also mean it was slightly underbaked, so make sure that skewer comes out clean.
Moist Banana Bread: The Best Easy Recipe
Craving moist banana bread? This recipe delivers! Say goodbye to dry loaves and hello to fluffy perfection. Perfect for breakfast, snacks, or dessert!
Timing
Prep Time
15 minutes
Cook Time
55-65 minutes
Total Time
1 hour 10 minutes
Recipe Details
Ingredients
Dry Ingredients
- 011 1/2 cups all-purpose flour
- 021 teaspoon baking soda
- 031/2 teaspoon salt
- 041/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 013 very ripe medium bananas, mashed well
- 021/2 cup unsalted butter, melted
- 033/4 cup packed light brown sugar
- 041 large egg, at room temperature
- 051/4 cup plain yogurt or sour cream
- 061 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Just a few whisks to combine everything nicely. Set it aside.
In a larger bowl, combine the mashed bananas and melted butter. Stir in the brown sugar, egg, plain yogurt, and vanilla extract until it's all just blended.
Gently fold the dry ingredients into the wet ingredients. Mix only until you no longer see streaks of flour. Please don’t overmix; a few lumps are perfectly fine.
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
Let the banana bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Slicing it while it's warm is tempting, I know, but it holds together so much better when it's cool.
Notes & Tips
- 1If you don't have yogurt or sour cream, buttermilk is also a good substitute.
- 2For a slightly richer flavor, you can use all brown sugar.
- 3Feel free to add a cup of walnuts, pecans, or chocolate chips to the batter.
Tools You'll Need
- •Do not overmix the batter. A lumpy batter makes for a tender bread.
- •Use the ripest bananas you can find. The browner, the better!
- •Let the loaf cool completely before slicing to prevent it from crumbling.
- •Measure your flour correctly. Spoon it into the measuring cup and level it off, don't scoop directly from the bag.