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Moist Banana Bread

This moist banana bread is soft, rich, and full of natural sweetness from ripe bananas. Easy to make and incredibly comforting, it’s perfect for breakfast, snacking, or a simple homemade treat.
Servings 1 loaf
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup dark brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup greek yogurt or sour cream
  • 1 1/2 cups mashed bananas (about 3 ripe bananas)
  • 1 tsp vanilla extract
  • 3/4 cup chopped walnuts

Instructions

  • Preheat your oven to 175°C (350°F) and lightly grease a loaf pan (9 inch x 5 inch) to prevent sticking.
  • In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for a more natural texture.
    Chef tip: The riper the bananas, the sweeter and more flavorful your bread will be.
  • In a separate bowl, whisk the softened butter with the brown sugar until smooth and slightly creamy, ensuring the sugar begins to dissolve.
  • Add the eggs one at a time, whisking well after each addition, then mix in the mashed bananas and vanilla extract until fully combined.
    Chef tip: Adding the eggs gradually helps create a smoother, more stable batter.
  • In another bowl, mix the flour, baking soda, and salt to ensure even distribution before adding to the batter.
  • Fold the dry ingredients and chopped walnuts into the wet mixture using a spatula, mixing just until combined.
    Chef tip: Avoid overmixing—this keeps the crumb soft and tender rather than dense.
  • Pour the batter into the prepared loaf pan and gently smooth the top without pressing it down.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
    Chef tip: Start checking a few minutes early, as every oven bakes slightly differently.
  • Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas
    The darker and more spotted the bananas, the sweeter and more flavorful your bread will be. This is key for a moist result.
  • Do not overmix the batter
    Mix just until the flour is incorporated. Overmixing develops gluten and will make the bread dense instead of soft and tender.
  • Add eggs one by one
    Incorporating the eggs gradually helps create a smooth, stable batter and improves the final texture.
  • Check doneness properly
    Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the bread is ready. Avoid overbaking to keep it moist.
  • Let it cool before slicing
    Allow the bread to rest after baking. This helps the crumb set properly and prevents it from becoming gummy.
Course: bread
Cuisine: American
Keyword: banana, Bread, healthy, walnuts