Imagine biting into a slice of banana bread so moist it could make a sponge jealous. That’s exactly what you’ll get with this banana bread recipe moist—a cake-meets-bread powerhouse that’ll have you ditching store-bought loaf forever. Ready to be smugly delicious?
Remember that sad day your banana got… overripe? Instead of tossing it, mash it into this banana bread recipe moist and instantly become everyone’s favorite baker. One bite, and people will assume you moonlight at a bakery. Let’s get you that bread cred.
Why this banana bread recipe is awesome
- Super moist crumb: thanks to bananas, yogurt, and just enough fat.
- Sweet but not cloying: perfect balance for breakfast or dessert.
- Easy and forgiving: stir, bake, enjoy—no drama.
- Customizable: go classic or add chocolate, nuts, or spices.
Ingredients
- 1½ cups ripe bananas, mashed (~3 bananas)
- ⅓ cup Greek yogurt (or sour cream)
- ½ cup melted butter (or coconut oil)
- ¾ cup sugar (or coconut sugar/honey)
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chocolate chips or chopped nuts (optional)
Substitutions:
- GF? Use 1:1 GF flour blend + 1 tsp xanthan gum.
- Dairy-free? Use non-dairy yogurt and coconut oil.
- Egg-free? Use flax eggs (2 Tbsp flax + 6 Tbsp water).
Tools & kitchen gadgets used
- Mixing bowls – one for wet, one for dry
- Whisk & rubber spatula – for smooth stirring
- Measuring cups & spoons – no kitchen math fails
- 9×5″ loaf pan – classic shape, even bake
- Parchment paper – no stick, no stress
- Cooling rack – keep crust crisp
Affiliate recs: nonstick loaf pan, silicone spatula, quality measuring set.
Step-by-Step Instructions
- Preheat oven to 350 °F (175 °C). Line your pan.
- In one bowl, whisk bananas, yogurt, butter, sugar, eggs, and vanilla.
- In another, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry into wet until no flour pockets remain.
- Stir in chocolate chips or nuts, if using.
- Pour batter into pan and smooth the top.
- Bake 50–60 minutes, or until toothpick in center comes out clean-ish.
- Let cool for 10 minutes, then lift via parchment onto rack to finish cooling.
Calories & Nutritional Info (per slice, 12 slices)
- Calories: ~260
- Carbs: 34 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 1 g
- Note: Use whole-wheat flour or reduce sugar to lighten things up.
Common Mistakes to Avoid
- Overmixing: Makes it dense. Stir gently.
- Underripe bananas: Results in bland bread.
- Too hot oven: Sets crust too fast, leaving the middle raw.
- Skipping parchment: Loaf sticks and tears.
Variations & Customizations
- Chocolate swirl: Add 2 Tbsp cocoa powder + swirl in.
- Spiced apple: Fold in ½ cup chopped apple + ½ tsp nutmeg.
- Keto twist: Swap flour with almond flour + use erythritol.
- PB & banana: Swirl ¼ cup peanut butter into batter.
FAQ Section
- Can I freeze it? Yes—slice, wrap, freeze up to 3 months.
- How ripe should bananas be? Brown-speckled = perfect.
- Can I make muffins? Sure—bake 18–22 minutes instead.
- No yogurt? Use applesauce or extra mashed banana.
- Why soggy center? Likely baking too short or oven temp off.
- Can I add fruit? Blueberries and cranberries work well.
- Is it dairy-free? Yes—with swaps above.
Final Thoughts
This banana bread recipe moist nails the sweet-spot between cake and comfort. When you make this loaf, you’ll forever judge grocery bread guilt-free. Go ahead—share (or don’t). Tag me in your crumb pics. Bake on, loaf legend.