Best Banana Bread Recipe – Super Moist & Easy!

Prep: 10min | Cook: 65min | Total: ~3hrs | Yield: 1 loaf

Why You’ll Love This Recipe

• Mega banana flavor without being too sweet
• Dense yet tender & buttery, stays moist for days
• Quick and easy, freezes wonderfully
• Customizable with nuts or chocolate chips

Can I Use Frozen Bananas?

Yes – thaw at room temp, drain excess liquid, then mash. Gives great flavor without soggy texture.

How to Mash Bananas

Use very ripe bananas with brown spots. Peel and place them in a bowl. Mash using a fork or potato masher until smooth with a few small lumps. Avoid over-blending to maintain a natural texture.

Other Banana Bread Ingredients

In addition to mashed bananas, the recipe includes flour for structure, baking soda for rise, butter for richness, brown sugar for moisture, yogurt or sour cream for softness, and eggs to bind everything together. Optional mix-ins like nuts or chocolate chips add great flavor and crunch!

Can I Turn This Into a Banana Bundt Cake?

For a Bundt version, try my chocolate marble banana Bundt recipe—it’s the ideal scaled-up match.

How to Freeze Banana Bread

1. Cool completely on a wire rack.
2. Wrap loaf or slices tightly in plastic wrap + foil.
3. Freeze up to 3–4 months.
4. Thaw in refrigerator or at room temperature.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) light or dark brown sugar, packed
• 2 large eggs, room temperature
• ⅓ cup (80g) plain yogurt or sour cream
• 1½ cups (345g) mashed ripe bananas (~4 medium/3 large)
• 1tsp pure vanilla extract
• Optional: ¾cup chopped pecans or walnuts

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9×5″ loaf pan and set aside.
2. In a bowl, whisk flour, baking soda, salt, and cinnamon.
3. In mixer, beat butter and brown sugar until creamy (~2min).
4. Add eggs one at a time, then stir in yogurt, mashed bananas, and vanilla.
5. Fold in dry ingredients until just combined. Stir in nuts or chocolate if using.
6. Pour batter into pan, bake 60–65min (cover with foil halfway to prevent over-browning).
7. Cool in pan for 1hr, then turn out onto a rack to cool fully.
8. Enjoy fresh, or store at room temp (2days) or refrigerated (1week); best on day2.

GERM (Good to Remember)

• Use very ripe bananas—more spots = sweeter flavor.
• Don’t overmix batter—fold gently to keep bread tender.
• Bottom-rack placement helps prevent top from browning too quickly.

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