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Moist Banana Bread Recipe

Moist Banana Bread Recipe

This moist banana bread recipe is incredibly easy to make using simple pantry staples, featuring overripe bananas, Greek yogurt, and melted butter for a rich, tender crumb. Made in one bowl with just 8 ingredients, this classic comfort food delivers consistent results with an intense banana flavor and stays moist for days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 overripe medium bananas, mashed (about 1 cup)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt

Equipment

  • 9x5-inch loaf pan
  • large mixing bowl
  • rubber spatula
  • whisk
  • wire rack

Method
 

Instructions
  1. Preheat the oven to 350ºF. Grease a 9 x 5-inch loaf pan on all sides and set aside.
  2. In a large bowl, combine the mashed bananas with the melted butter, stirring to combine. Add the granulated sugar and brown sugar and mix to combine.
  3. Add the eggs, Greek yogurt, and vanilla extract to the banana mixture and whisk until fully combined.
  4. Add the flour, baking soda, and salt to the wet ingredients and use a rubber spatula to gently fold until no streaks of flour remain. Do not overmix - a few lumps are okay.
  5. Scrape the batter into the prepared loaf pan, spreading it into an even layer.
  6. Bake for 45 to 50 minutes, or until a knife inserted in the center comes out mostly clean with a few moist crumbs attached.
  7. Allow to cool in the pan for 15 minutes before removing from loaf pan and cooling completely on a wire rack.

Notes

Use room temperature eggs and yogurt for best results. Overripe bananas provide the best flavor. Don't overmix the batter - fold gently until just combined. Allow bread to cool completely before slicing for clean cuts. Store tightly wrapped at room temperature for up to 3 days or freeze for longer storage.