Moist Banana Bread (Printable)

A classic, irresistibly moist loaf with tender crumb and rich banana flavor—perfect for breakfast or a comforting snack.

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 1/4 cups)
02 - 1/2 cup unsalted butter, melted and cooled
03 - 2 large eggs
04 - 1/2 cup plain yogurt or sour cream
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon

→ Optional Add-ins

13 - 3/4 cup walnuts or pecans, chopped
14 - 1/2 cup chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
02 - In a large mixing bowl, whisk together mashed bananas, melted butter, eggs, yogurt or sour cream, and vanilla extract until smooth.
03 - In a separate bowl, stir together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
04 - Gently fold dry ingredients into wet mixture, mixing just until combined. Do not overmix.
05 - Fold in nuts or chocolate chips if using.
06 - Pour batter into prepared loaf pan and smooth top with spatula.
07 - Bake for 50-60 minutes, until toothpick inserted into center comes out clean or with just a few moist crumbs.
08 - Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is impossibly tender while still holding together beautifully when sliced
  • It uses those overripe bananas you might otherwise guiltily toss away
  • The crumb stays moist for days, making it perfect for make ahead breakfasts or afternoon snacks
02 -
  • Overmixing is the enemy of tender banana bread, stop as soon as the flour disappears
  • The toothpick test is your best friend, under baked centers are disappointing but over baked edges are dry
  • Cooling completely before slicing is crucial, warm bread is gorgeous but will crumble and tear
03 -
  • Use a light colored pan to prevent the edges from over baking before the center is done
  • If the top browns too quickly, tent it loosely with foil for the last 15 minutes of baking

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