Super Moist Banana Bread Recipe – How to Make Perfect Banana Bread

Why You’ll Love This Recipe

I love this banana bread because it’s moist without being heavy, and it doesn’t require a mixer. The bananas add natural sweetness, the yogurt keeps the texture soft, and the brown sugar gives it a warm, caramel-like flavor. I also like that I can customize it with chocolate chips, nuts, or raisins depending on my mood. It’s a versatile recipe that works just as well for breakfast as it does for dessert.

Ingredients

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

• 1 cup mashed very ripe bananas (about 2 large bananas)

• 1/2 cup plain or Greek yogurt (buttermilk or sour cream also works)

• 1 teaspoon baking soda

• 1/2 cup butter, very soft (salted or unsalted)

• 3/4 cup brown sugar (or white sugar; adjust to taste)

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt (omit if using salted butter)

• Optional: 1/2 cup chocolate chips, toffee bits, pecans, walnuts, or raisins

Directions

1. I preheat my oven to 350°F (176°C) and line a 9×5-inch loaf pan with parchment paper or lightly grease it.

2. In a small bowl, I mix the mashed bananas, yogurt, and baking soda together.

3. In a medium bowl, I whisk the flour, baking powder, and salt.

4. In a large bowl, I mix the butter and brown sugar until well combined. I add the egg and vanilla and whisk until creamy.

5. I stir in the banana-yogurt mixture, then gradually add the dry ingredients in three parts, mixing just until combined. The batter will be thick.

6. I fold in any optional add-ins like chocolate chips or nuts.

7. I spoon the batter into the loaf pan and bake for 50–60 minutes, checking with a toothpick until it comes out clean. If needed, I bake an extra few minutes until the center is fully set.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a rack to cool further.

Servings and timing

This recipe makes 1 loaf, about 10 slices. It takes about 15 minutes to prep and 50–60 minutes to bake, so I can have it ready in about 1 hour 15 minutes.

Variations

Sometimes I replace part of the butter with unsweetened applesauce for a lighter version. I also like swapping in gluten-free flour for friends who need it. A sprinkle of cinnamon sugar on top before baking makes it extra fragrant, and chocolate chips or pecans always add a nice twist.

Storage/Reheating

I store the banana bread at room temperature for up to 3 days, wrapped tightly to keep it moist. For longer storage, I refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, I warm a slice in the microwave for 15–20 seconds so it tastes freshly baked again.

FAQs

Can I use sour cream instead of yogurt?

Yes, I’ve used sour cream and buttermilk, and both work well to keep the bread moist.

Do I need to use a mixer for this recipe?

No, I prefer mixing it by hand—it keeps the batter from being overworked and the texture stays soft.

Can I make this into muffins instead of a loaf?

Yes, I divide the batter into muffin tins and bake at 350°F (176°C) for about 18–22 minutes.

How do I keep the bread from drying out?

I don’t overmix the batter and I watch the bake time carefully, pulling it out as soon as a toothpick comes out clean.

Can I freeze banana bread?

Yes, I wrap slices individually and freeze them. They thaw quickly at room temperature or can be warmed in the microwave.

Conclusion

This super moist banana bread is one of those recipes I can count on whenever I want a reliable, comforting treat. I love how simple it is to make, how easily it adapts to different add-ins, and how soft and flavorful each slice turns out. Whether I enjoy it warm with butter, paired with coffee, or topped with cream cheese, it always feels like the perfect homemade comfort food.