This moist banana bread recipe is my go-to whenever I have ripe bananas sitting on the counter. It’s soft, tender, perfectly sweet, and packed with rich banana flavor. I love how easy it is to throw together in one bowl, and the result is always a crowd-pleaser.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly moist without being overly dense. The bananas give it a naturally sweet and rich flavor, while a touch of vanilla and cinnamon adds warmth. It stays soft for days, which makes it perfect for breakfast, dessert, or an anytime snack. Plus, no mixer is required!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional but I love the cozy flavor it adds)
½ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt (this is my secret for super moist bread)
3 ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts or chocolate chips (optional)
directions
I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, I combine the melted butter and brown sugar until smooth. Then I whisk in the eggs, vanilla, and sour cream.
I stir in the mashed bananas until well combined.
I gently fold the dry ingredients into the wet ingredients, being careful not to overmix. If I’m using nuts or chocolate chips, I stir them in at this stage.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf, which gives about 10 slices. Prep time: 15 minutes Bake time: 55–65 minutes Total time: around 1 hour and 20 minutes
Variations
I like switching things up by adding mini chocolate chips or chopped pecans. For a healthier twist, I sometimes use whole wheat flour for half of the flour amount. If I want a dairy-free version, I use coconut oil instead of butter and a plant-based yogurt in place of sour cream.
storage/reheating
I store the banana bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze individual slices wrapped in plastic wrap and placed in a freezer bag. To reheat, I microwave a slice for about 20–30 seconds or toast it lightly.
FAQs
How ripe should bananas be for banana bread?
I use bananas that have lots of brown spots or are almost entirely brown. The riper they are, the sweeter and more flavorful the bread will be.
Can I make this banana bread gluten-free?
Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. It works well and keeps the same moist texture.
Why is my banana bread dry?
Dry banana bread usually happens from overmixing the batter or overbaking. I always check for doneness early and mix just until the ingredients are combined.
Can I use frozen bananas?
Absolutely. I thaw the bananas first and drain any excess liquid before mashing and adding them to the batter.
Can I turn this into muffins?
Yes, I divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.
Conclusion
This banana bread is everything I want in a quick loaf—moist, flavorful, and easy to make. It’s perfect for using up overripe bananas and totally customizable with add-ins. I always make an extra loaf to freeze because it disappears fast.
This moist banana bread is soft, tender, and loaded with rich banana flavor. It’s easy to make in one bowl and stays deliciously moist for days. Perfect for breakfast, dessert, or a snack.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt
3 ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, mix melted butter and brown sugar until smooth. Whisk in eggs, vanilla extract, and sour cream.
Add mashed bananas and stir until well combined.
Gently fold the dry ingredients into the wet mixture, mixing until just combined. Stir in walnuts or chocolate chips if using.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to keep the bread tender.
Use very ripe bananas for the best flavor.
Store at room temperature for up to 3 days or freeze slices for later.
You can substitute sour cream with Greek yogurt or use plant-based alternatives.
This recipe can also be made into muffins—bake for 20–25 minutes.
