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–+ servings
Moist banana bread recipe with golden crust, soft center, and rustic texture on a wooden cutting board.

Moist Banana Bread Recipe

This moist banana bread recipe delivers a soft, tender crumb with rich banana flavor in every bite. Made with ripe bananas and a moisture-boosting ingredient like Greek yogurt or sour cream, it’s a foolproof loaf that stays tender for days.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 very ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional)

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • Rubber spatula
  • wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add sugars, oil, eggs, Greek yogurt or sour cream, and vanilla. Stir gently until combined.
  4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Fold the dry ingredients into the wet mixture just until no flour streaks remain. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 215kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 210mgFiber: 1.5gSugar: 17gVitamin A: 90IUVitamin C: 4mgCalcium: 55mgIron: 1.2mg

Notes

For best results, use very ripe bananas with brown spots. Avoid overmixing the batter to keep the loaf light. This recipe works beautifully with Greek yogurt, sour cream, or mayonnaise as a moisture booster. Cool the bread for 10 minutes before slicing.

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