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–+ servings
Close-up of moist, tender slices of Best Banana Bread Ever Moist and Tender, showing walnuts throughout.

Best Banana Bread Ever Moist and Tender

This recipe yields a moist and tender banana bread. You will bake it at 350°F (177°C) for about 60 to 65 minutes.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 1 loaf
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup plain Greek yogurt or full-fat sour cream at room temperature
  • 1.5 cups mashed bananas about 3–4 ripe bananas
  • 1 teaspoon pure vanilla extract
Optional Add-ins
  • 3/4 cup chopped pecans or walnuts
  • 1 cup semi-sweet chocolate chips

Equipment

  • 9x5 inch loaf pan
  • Handheld or stand mixer
  • Medium bowl
  • Large bowl
  • Cooling rack

Method
 

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
  4. Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts or chocolate chips, if you are using them. The batter should be thick.
  5. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  6. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.

Notes

Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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