EASY MOIST BANANA BREAD

Slice of easy moist banana bread on a wooden cutting board
Jump to Recipe

Easy Moist Banana Bread One chilly morning, I slipped a pan into the oven while leaves tumbled outside my kitchen window, and the house filled with warm, cinnamon-scented comfort — that small ritual is why this Easy Moist Banana Bread is a fall favorite in my home.

Introduction
There’s something about the smell of baking that makes a house feel like a hug. This Easy Moist Banana Bread recipe is a reader favorite because it’s forgiving, uses pantry-staple ingredients, and always turns out tender and flavorful. Whether you’re using spotty overripe bananas or baking to welcome guests on a rainy afternoon, this Easy Moist Banana Bread delivers cozy texture and simple joy. If you’re looking for more banana bread ideas, try our take on perfectly moist banana bread for a slightly different twist.

Ingredients
Everything you need to make one 9×5-inch loaf:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar (or 1/2 cup brown sugar for deeper flavor)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • 1/2 cup chopped nuts or chocolate chips (optional)

For a helpful comparison with other easy recipes, check this extra guide on Easy Moist Banana Bread variations.

Step-by-step Instructions
Follow these clear steps to bake a loaf that’s tender and reliably moist.

  1. Preheat and prep
  • Preheat the oven to 350°F (175°C).
  • Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang to lift the loaf out easily.
  1. Mix dry ingredients
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  1. Combine wet ingredients
  • In a large bowl, whisk the melted butter with sugar until smooth.
  • Add the eggs one at a time, then whisk in vanilla and yogurt until combined.
  • Stir in the mashed bananas.
  1. Bring it together
  • Fold the dry ingredients into the wet mixture gently; stop when you no longer see streaks of flour.
  • Fold in nuts or chocolate chips if using.
  1. Bake
  • Pour batter into the prepared pan and smooth the top.
  • Bake 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Cool in the pan for 10 minutes, then lift the loaf out and cool completely on a wire rack.

If you enjoy portable treats, these banana bread cookies are a fun spin — see this recipe for banana bread cookies inspired by the same flavors.

Tips for Success
Baking this Easy Moist Banana Bread is simple, but these pointers will help every time:

  • Use very ripe bananas: brown-speckled or mostly brown-skinned fruit gives the best natural sweetness and moisture.
  • Don’t overmix: fold until just combined to keep the crumb tender.
  • Measure flour correctly: spoon into the cup and level off, or weigh for accuracy.
  • Room-temperature eggs blend more evenly into the batter.
  • Check doneness with a toothpick at 50 minutes; ovens vary.

For tips on making the recipe lighter or healthier, you can adapt ideas found in our easy and healthy banana bread cookies guide.

Possible Variations
Make this Easy Moist Banana Bread your own with a few simple swaps:

  • Gluten-free: Substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
  • Streusel topping: Combine 1/3 cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter; sprinkle on top before baking for a crunchy finish.
  • Add-ins: Fold in blueberries, chopped apples, walnuts, or dark chocolate to suit the season.
  • Mini loaves or muffins: Divide batter among muffin tins or mini loaf pans; reduce baking time to 18–25 minutes for muffins.

You can also explore alternative snacking versions in our healthy banana bread cookies roundup for more inspiration.

Storage Recommendations
Keep your Easy Moist Banana Bread fresh with these storage tips:

  • Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
  • Refrigeration: For humid climates or to extend freshness to about a week, refrigerate in an airtight container.
  • Freezing: Slice and freeze individual pieces in airtight bags for up to 3 months. Thaw at room temperature or warm slices briefly in a toaster oven.

Conclusion

This Easy Moist Banana Bread is a cozy, dependable recipe that fills your kitchen with fall warmth and makes mornings and snack times feel special. For a video walkthrough and additional tips straight from a trusted source, watch the detailed guide to a Moist Banana Bread Recipe (VIDEO).

FAQs
Q: How do I keep banana bread moist?
A: Use very ripe bananas, avoid overmixing the batter, and include a dairy element like yogurt or sour cream to maintain moisture.

Q: Can I use oil instead of butter?
A: Yes — substitute an equal amount of neutral oil (like vegetable or canola) for butter to make the loaf slightly denser and very moist.

Q: Why did my banana bread sink in the middle?
A: Common causes are underbaking, too much leavening, or opening the oven door too often while baking. Ensure accurate measurements and correct oven temperature.

Q: Can I make this recipe into muffins?
A: Absolutely. Fill muffin cups about 2/3 full and bake at 350°F (175°C) for 18–25 minutes, checking with a toothpick for doneness.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Moist Banana Bread 2026 02 25 120343 1

Easy Moist Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: mateo
  • Total Time: 75 minutes
  • Yield: 1 loaf (about 8 servings)
  • Diet: Vegetarian
Print Recipe

Description

A cozy, dependable recipe for banana bread that fills your kitchen with fall warmth and makes snack times feel special.

Ingredients

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar (or 1/2 cup brown sugar)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan and line with parchment.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. In a large bowl, whisk the melted butter with sugar until smooth.
  5. Add the eggs one at a time, then whisk in vanilla and yogurt until combined.
  6. Stir in the mashed bananas.
  7. Fold the dry ingredients into the wet mixture gently; stop when you no longer see streaks of flour.
  8. Fold in nuts or chocolate chips if using.
  9. Pour batter into the prepared pan and smooth the top.
  10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  11. Cool in the pan for 10 minutes, then lift the loaf out and cool completely on a wire rack.

Notes

Use very ripe bananas for the best natural sweetness and moisture. Avoid overmixing to keep the crumb tender.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star