Moist Banana Bread
A simple and moist banana bread recipe with optional add-ins like nuts or chocolate chips.
Equipment
- 9x5-inch loaf pan
- mixing bowls
Ingredients
Dry Ingredients
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter softened
- ¾ cup light or dark brown sugar packed
- 2 large eggs room temperature
- ⅓ cup plain Greek yogurt or full-fat sour cream
- 1 ½ cups mashed bananas about 3–4 ripe bananas
- 1 teaspoon pure vanilla extract
Optional Add-ins
- ¾ cup chopped pecans or walnuts
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl, beat butter and brown sugar until smooth.
- Add eggs, yogurt, mashed bananas, and vanilla to the butter mixture. Mix well.
- Gradually add dry ingredients to wet ingredients. Stir until combined.
- Fold in optional add-ins if using.
- Pour batter into prepared loaf pan. Bake for 60 minutes or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.