Description
This Moist Banana Bread recipe is a classic favorite that’s soft, flavorful, and perfectly sweetened. Made with ripe bananas, a hint of cinnamon, and optional nuts or chocolate chips, it’s an ideal treat for breakfast or a snack. The addition of Greek yogurt or sour cream keeps the bread tender and rich, while the easy-to-follow steps ensure delicious results every time.
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). Grease a 9×5-inch loaf pan with nonstick spray to prevent sticking and ensure easy removal of the bread.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this dry mixture aside for later.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light and creamy, which helps create a tender crumb.
- Add eggs and wet ingredients: Beat in the eggs one at a time, making sure each is fully incorporated. Then, mix in the Greek yogurt (or sour cream), vanilla extract, and mashed bananas until combined thoroughly.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the bread moist and soft.
- Fold in optional add-ins: If desired, gently fold in chopped nuts or chocolate chips for added texture and flavor.
- Bake the batter: Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, loosely covering the bread with foil halfway through baking to prevent over-browning. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the bread: Let the banana bread cool in the pan for about 1 hour. Then, remove it from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best flavor and sweetness.
- Adjust add-ins based on preference: nuts add crunch while chocolate chips add richness.
- If you prefer a dairy-free version, substitute Greek yogurt with a plant-based yogurt.
- Covering with foil halfway through baking prevents the bread from over-browning on top.
- Ensure eggs are at room temperature for better mixing and texture.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: banana bread, moist banana bread, banana bread recipe, homemade banana bread, easy banana bread, cinnamon banana bread, banana bread with nuts, banana bread with chocolate chips
