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Easy Moist Banana Bread

This Easy Moist Banana Bread is a comforting, versatile treat that’s simple to make and deliciously sweet, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a healthy option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon Optional, for warmth.
Wet Ingredients
  • 1/2 cup unsalted butter Melted and slightly cooled; coconut oil works as a dairy-free swap.
  • 3/4 cup granulated sugar Brown sugar or coconut sugar adds depth and moisture.
  • 2 large eggs At room temperature.
  • 1 1/2 cups mashed overripe bananas About 3 medium bananas; the riper the sweeter and more flavorful.
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain Greek yogurt Can substitute with applesauce for a lower-fat option.
Optional Mix-ins
  • 1/2 cup chopped walnuts or pecans Or chocolate chips, or dried fruit.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mixing
  1. In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, then stir in the mashed bananas, vanilla, and Greek yogurt.
  2. Fold the dry ingredients into the wet until just combined. Add nuts or chocolate chips if using.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a healthier twist, replace half the butter with mashed avocado. Add a streusel topping for a coffee-cake vibe. Make mini loaves or muffins: bake for 18–22 minutes for muffins.