There’s something about banana bread that feels like a warm hug. It’s nostalgic, comforting, and one of those recipes everyone claims to have perfected, but this one? This is the one.

It’s ultra-moist, perfectly sweet (not overpowering), soft in the center with lightly crisp edges, and endlessly customizable. Whether you’re baking on a slow Sunday, using up overripe bananas, or just craving something cozy, this banana bread delivers every time.

 

Why You’ll Love This Banana Bread

 

1. Super moist (thanks to butter + optional yogurt)
2. One bowl (minimal cleanup = yes please)
3. Beginner-friendly
4. Customizable with chocolate chips, nuts, or both
5. Stays delicious for days (if it lasts that long!)

 

Banana Bread Recipe

 

Wet Ingredients

• 3 very ripe bananas (the spottier, the better)
• ½ cup unsalted butter, melted
• ¾ cup brown sugar (light or dark both work)
• 1 large egg, room temperature
• 1 tsp vanilla extract

 

Dry Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (optional but HIGHLY recommended)

 

Optional Add-Ins (choose one or mix!)

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• ¼ cup Greek yogurt or sour cream (for extra moisture)

 

 

Instructions

 

Step 1: Prep

• Preheat your oven to 350°F
• Grease a standard loaf pan or line with parchment paper

 

Step 2: Mash & Mix

• In a large bowl, mash the bananas until mostly smooth
• Stir in the melted butter
• Add brown sugar, egg, and vanilla
• Mix until just combined, don’t over mix

 

Step 3: Add Dry Ingredients

• Sprinkle flour, baking soda, salt, and cinnamon directly into the bowl
• Gently fold until just combined
• The batter should look thick and a little lumpy, that’s exactly what you want.

 

Step 4: Add Extras (Optional)

• Fold in nuts, chocolate chips, or yogurt

 

Step 5: Bake

• Pour batter into prepared loaf pan
• Optional: sprinkle sugar or add banana slices on top
• Bake for 50–60 minutes
• A toothpick should come out with a few moist crumbs, not wet batter.

 

Step 6: Cool (Don’t Skip!)

• Let cool in the pan for 10 minutes
• Transfer to a rack and cool completely before slicing
• (This helps the texture set and keeps it ultra-moist)

 

Pro Tips

• The riper the bananas, the sweeter and more flavorful the bread
• Dark brown sugar = deeper, richer flavor
• Wrap warm slices in foil for that bakery-style softness

 

How to Store Banana Bread

 

Room temperature: 

• 2–3 days (wrapped tightly)
• Refrigerator: Up to 1 week
• Freezer: Slice and freeze up to 3 months

 

Just reheat a slice for a few seconds and it tastes freshly baked!

 

 

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