Name: Moist Banana Bread
Prep time: 10 min
Cook time: PT-488613H38M16S
Total time: PT-488613H38M16S
Cuisine: American
Ingredients: 3–4 overripe bananas (about 1½ cups mashed); ½ cup (8 Tbsp) unsalted butter, softened; ¾ cup granulated sugar (or light/dark brown sugar for more moisture); 2 large eggs, room temperature; 1 teaspoon vanilla extract; ½ cup plain yogurt or sour cream, room temperature; 1½ cups all‑purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon (optional)

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There’s something incredibly comforting about a slice of homemade banana bread—especially when it’s perfectly moist, rich in banana flavor, and kissed with a hint of cinnamon. I’ve made this version many times, and it never disappoints. With just a few basic pantry ingredients, I can turn overripe bananas into something warm and satisfying. It’s my go-to recipe for breakfast, dessert, or a cozy snack with coffee.

Moist Banana Bread

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple and delivers big flavor without the need for complicated steps or fancy equipment. The use of sour cream or yogurt ensures that every slice stays tender and moist. There’s no need for baking powder—just baking soda, which works beautifully with the bananas and sour cream. Plus, it fills my kitchen with the most delicious aroma while baking!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional, for extra flavor)
1/2 cup plain yogurt or sour cream

Directions

Preheat Oven:
I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Mash the Bananas:
In a large bowl, I mash the ripe bananas until smooth.
Combine Wet Ingredients:
I add the melted butter to the bananas, then stir in the sugar, eggs, and vanilla. I also mix in the yogurt or sour cream at this stage for that irresistible moistness.
Mix Dry Ingredients:
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon.
Create the Batter:
I gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Bake:
I pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf, which yields about 10–12 slices.
Prep time: 10 minutes
Bake time: 50–60 minutes
Total time: Just over an hour

Variations

Add-ins: Sometimes I like to fold in chopped walnuts, pecans, or chocolate chips for extra texture and flavor.
Topping: A sprinkle of brown sugar or cinnamon-sugar mix on top adds a lovely crust.
Healthier version: I occasionally swap half the all-purpose flour for whole wheat flour and reduce the sugar slightly.
Spiced: For a warm twist, I add a pinch of nutmeg or ground cloves along with the cinnamon.

Storage/Reheating

Once the banana bread is completely cooled, I store it in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week, or freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.

To reheat, I microwave slices for about 15–20 seconds or warm them in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

How ripe should the bananas be for this recipe?

The riper, the better. I use bananas with lots of brown spots—almost black. They’re sweeter and mash more easily, which gives the bread its rich banana flavor.

Can I use oil instead of butter?

Yes, I can substitute melted coconut oil or vegetable oil for the butter. The texture may be slightly different, but it’ll still be moist and delicious.

Why don’t I need baking powder?

This recipe relies on baking soda, which works with the natural acidity in the bananas and yogurt to create the perfect rise. No baking powder needed.

Can I make this recipe into muffins?

Absolutely. I divide the batter into a muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

What can I use instead of sour cream or yogurt?

If I don’t have either, I’ve used buttermilk or even mashed avocado with great success. The key is to keep that moist texture intact.

Conclusion

I’ve baked many banana bread recipes, but this one has become a staple in my kitchen. It’s foolproof, moist, flavorful, and so easy to whip up whenever I have ripe bananas sitting on the counter. Whether I serve it for breakfast, dessert, or just a snack, it’s always a hit.