Description
This Moist Banana Bread recipe delivers a soft, flavorful loaf that is perfect for breakfast, snack, or dessert. Made with ripe bananas, Greek yogurt, and a touch of cinnamon, it combines a tender crumb with a subtle sweetness. Optional nuts or chocolate chips add a delightful texture and richness. Easy to prepare and bake, this banana bread is a comforting treat that keeps well and can be enjoyed by the whole family.
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 thoroughly with nonstick spray or butter to ensure the bread does not stick.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar until the mixture is light and creamy, ensuring a fluffy texture for the bread.
- Add Eggs and Wet Ingredients: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then, mix in the Greek yogurt (or sour cream), vanilla extract, and thoroughly mashed bananas until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients using a low speed or folding method, mixing just until combined to avoid overworking the batter. If desired, fold in the chopped nuts or chocolate chips gently.
- Bake the Bread: Pour the prepared batter into the greased loaf pan and bake in the preheated oven for 60 to 65 minutes. To prevent over-browning, loosely cover the bread with foil halfway through baking. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs attached.
- Cool Before Serving: Allow the banana bread to cool in the pan for about 1 hour to set. Then, remove it from the pan and transfer to a wire rack to cool completely before slicing, ensuring easy cutting and perfect slices.
Notes
- Use very ripe bananas for the best natural sweetness and moistness.
- Substituting sour cream for Greek yogurt is optional; both provide moisture and tenderness.
- Covering the bread with foil halfway through baking prevents the top from burning while allowing the inside to cook through.
- Storage: Keep banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for baking.
- To enhance the flavor, try adding a teaspoon of freshly grated nutmeg or a splash of orange juice to the batter.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Baking, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: banana bread, moist banana bread, easy banana bread, Greek yogurt banana bread, homemade banana bread, banana bread recipe
