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Moist Banana Bread

  • Author: Myles
  • Total Time: 1 hour 15 minutes + cool time
  • Yield: 1 loaf 1x


This banana bread recipe is going to be your favorite. I promise you. You will have a super-moist and buttery banana bread with the delicious flavor of brown sugar, not to mention the incredibly soft crumb.


Units Scale

2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/2 c. unsalted butter (softened to room temperature)

3/4 c. packed light or dark brown sugar

2 large eggs (at room temperature)

1/3 c. plain yogurt or sour cream (at room temperature)

2 c. mashed bananas (about 4 large ripe bananas)

1 tsp. pure vanilla extract

3/4 c. chopped pecans or walnuts (optional)


  1. Preheat the oven (with the oven rack to the lower third position) to 350 degrees Fahrenheit. Spray a loaf pan (9X5-inch) with nonstick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, and salt together.
  3. Using a stand mixer fitted with a paddle attachment on high speed, beat the brown sugar and butter together for about 2 minutes or until smooth and creamy.
  4. Reduce speed to medium and then add eggs, one at a time, beating after each addition.
  5. Add the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
  6. Reduce the speed to low and slowly beat the dry ingredients into the wet ingredients. This is the time when you add the nuts if you are using.
  7. Spoon the batter into the prepared pan. Bake for 60 to 65 minutes. At 30 minutes, though, loosely cover the bread with aluminum foil. This is to prevent the top and sides from getting too brown.
  8. Remove from the oven and let cool completely on a wire rack.


  • When mixing the dry ingredients with the wet ingredients, make sure that no flour pockets remain. Do not overmix either.
  • Banana bread is best eaten slightly warm with some melted butter.
  • Add chocolate chips for extra sweetness.
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes