Super Moist Banana Bread Recipe
Super moist banana bread is the ultimate comfort bake—soft, tender, and bursting with rich banana flavor. This version uses simple pantry staples and a touch of yogurt (or sour cream) to ensure it stays ultra-moist for days. Perfect for breakfast, dessert, or a cozy afternoon snack!
Ingredients List
– 3 very ripe bananas, mashed
– ½ cup unsalted butter, melted
– ¾ cup brown sugar
– 2 large eggs
– ½ cup plain Greek yogurt or sour cream
– 1½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– Optional: ½ teaspoon cinnamon, ½ cup chopped walnuts or chocolate chips
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: In a large mixing bowl, whisk together mashed bananas, melted butter, and brown sugar.
Step 3: Add eggs, yogurt (or sour cream), and vanilla extract. Mix until smooth.
Step 4: In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
Step 5: Gradually stir dry ingredients into the wet ingredients until just combined.
Step 6: Fold in nuts or chocolate chips if desired.
Step 7: Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool in pan for 10–15 minutes before transferring to a wire rack.
Cooking Time
Prep Time: 10 minutes
Bake Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings
Makes 1 loaf (8–10 slices)
Nutritional Information (approx. per slice)
Calories: 240
Carbs: 30g
Protein: 4g
Fat: 12g
Storage Instructions
Store tightly wrapped at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Freeze sliced or whole for up to 3 months.
Pairings/Suggestions
Enjoy with coffee, spiced tea, or almond butter.
Serve warm with a pat of butter or a drizzle of honey.
Seasonal Relevance
Perfect all year round, especially in fall and winter for its warm and cozy flavor.
Conclusion
Super moist banana bread is a foolproof favorite that delivers on texture and taste every time. With rich banana flavor and a tender crumb, it’s the kind of recipe you’ll make again and again—ideal for sharing, gifting, or savoring with your morning coffee.
Super Moist Banana Bread Recipe
Course: Uncategorized8–10
servings10
minutes1
hour240
kcalThis banana bread is incredibly moist and tender, thanks to the perfect balance of ripe bananas, butter, and a touch of sour cream or yogurt. It’s rich in flavor with a soft crumb, making it an irresistible treat for breakfast or dessert.
Ingredients
3 very ripe bananas, mashed
½ cup unsalted butter, melted
¾ cup brown sugar
2 large eggs
½ cup plain Greek yogurt or sour cream
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
Optional: ½ teaspoon cinnamon, ½ cup chopped walnuts or chocolate chips
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together mashed bananas, melted butter, and brown sugar.
- Add eggs, yogurt (or sour cream), and vanilla extract. Mix until smooth.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
- Gradually stir dry ingredients into the wet ingredients until just combined.
- Fold in nuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10–15 minutes before transferring to a wire rack.
Recipe Video
Notes
- Use very ripe bananas for maximum moisture and sweetness
Adding sour cream or yogurt enhances the moistness and texture
Avoid overmixing to keep the bread light and fluffy
Bake until a toothpick inserted comes out clean for perfect doneness
Let the bread cool completely before slicing to maintain its moist texture
FAQs
Q1: How do I make the bread extra moist?
Using overripe bananas and yogurt or sour cream is key for moisture.
Q2: Can I use whole wheat flour?
Yes, but use half all-purpose and half whole wheat for best texture.
Q3: Why did my bread sink in the middle?
It may have been underbaked—make sure to test with a toothpick near the center.
