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Homemade moist banana bread with brown sugar and ripe bananas.

Moist Banana Bread

A simple and reliable banana bread recipe that remains moist and flavorful for days, perfect for using up ripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 very ripe bananas, mashed (about 1 and 1/4 cups)
  • 2 large eggs
  • 1/2 cup neutral oil (canola, vegetable, or avocado)
  • 3/4 cup packed brown sugar
  • 1/4 cup plain yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 and 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon Optional

Method
 

Preparation
  1. Heat your oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper.
  2. Mash the bananas in a large bowl, leaving a few small lumps if desired.
  3. Whisk in the eggs, oil, brown sugar, yogurt, and vanilla until smooth and glossy.
  4. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Gently stir until no dry flour remains, being careful not to overmix.
  5. Pour the batter into the prepared pan and bake for 50 to 65 minutes, checking for doneness around 50 minutes. A toothpick should come out with a few moist crumbs.
  6. Let cool in the pan for 10 to 15 minutes, then transfer to a wire rack.

Notes

Store wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months. For variations, consider adding nuts or chocolate chips for extra flavor.