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Easy Banana Bread Recipe - Simple, Moist, and Reliable

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 large ripe bananas (the spottier, the better)
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or use neutral oil)
  • 3/4 cup (150 g) granulated sugar (or use half white, half brown for deeper flavor)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional, but lovely)
  • 1/2 cup (120 ml) plain yogurt or sour cream (for moisture and tenderness)
  • Optional add-ins: 1/2–3/4 cup chocolate chips, chopped nuts, or dried fruit
  • For the pan: Butter or nonstick spray and a strip of parchment for easy removal

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling so you can lift the bread out easily.
  2. Mash the bananas. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups of mashed banana.
  3. Mix the wet ingredients. Whisk in the melted butter, sugar, eggs, and vanilla until the mixture looks glossy and combined. Stir in the yogurt or sour cream.
  4. Combine the dry ingredients. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon. This helps distribute the leavening evenly.
  5. Bring it together. Add the dry ingredients to the wet. Gently fold with a spatula just until no streaks of flour remain. If using add-ins, fold them in now. Do not overmix—a few small lumps are fine.
  6. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a nice crack, you can run a thin line of melted butter down the center.
  7. Bake. Bake for 55–65 minutes, or until the top is deep golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too fast, tent loosely with foil during the last 15 minutes.
  8. Cool. Let the loaf rest in the pan for 10–15 minutes. Lift it out and cool on a rack for at least 45 minutes before slicing. This helps it set and stay moist.
  9. Slice and enjoy. Use a sharp serrated knife for neat slices. Serve plain, with butter, or toasted.