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Sliced homemade banana bread with a golden crust
Vagner Carvalho

Moist Banana Bread

Ripe bananas give this loaf sweetness, moisture, and a clear banana flavor. The recipe specifies peeled banana weight because three bananas can vary substantially in size.
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Prep Time 20 minutes
Cook Time 1 hour
Resting, Chilling or Cooling 1 hour
Total Time 2 hours 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 300 g ripe mashed banana about 3 medium bananas, weighed without peel
  • 115 g unsalted butter melted and cooled
  • 150 g light brown sugar
  • 2 large eggs
  • 60 g plain yogurt
  • 1 teaspoon vanilla extract
  • 240 g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon

Method
 

  1. Heat oven to 350°F (175°C). Grease and line a 9-by-5-inch metal loaf pan with parchment.
  2. Whisk mashed banana, cooled melted butter, sugar, eggs, yogurt, and vanilla.
  3. Whisk flour, baking soda, salt, and cinnamon separately. Fold into wet ingredients just until no dry flour remains.
  4. Spread in the pan. Bake 55 to 65 minutes, until a skewer in the center shows a few moist crumbs but no wet batter. Tent loosely with foil if the top browns before the center is done.
  5. Cool in the pan 15 minutes, then lift onto a rack. Cool another 45 minutes before slicing into 10 pieces.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.