Two Kooks » ALL RECIPES » Brunch Recipes » Super Moist Banana Bread (with a spoon)

Super Moist Banana Bread (with a spoon)

No electric or stand mixer needed for this delicious, super moist banana bread. We’ve gathered all the tips and variations you’ll need to ensure success and adapt the recipe to your own tastes and preferences.

If you google ‘banana bread recipes’, you will get about 278 million results. They are all fairly similar (ok, I didn’t read 278 million). Some have more sugar, some add an extra moisture ingredient, some add nuts and so on. But the basics are the same.

banana bread sliced in half on parchment paper

This is a great recipe for basic classic banana bread. I only have two criteria for what I would consider the ‘best banana bread recipe’. It has to be super moist and have a super banana flavor.

Why choose this banana bread recipe

So do we need yet another banana bread recipe? Not really. But…

If you’re obsessive like me and need to review 10 recipes before you settle on one, you’ll be happy you landed on this great recipe – the best banana bread recipe in my humble opinion – with lots of variations and substitutions that speak to your preferences.

That’s because I’ve done the research for you so you don’t have to. You’re welcome 🙂

Bottom line: This is an incredibly moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. And simply delicious.

Tips for success

I’ve made this recipe a LOT. The first time with an electric mixer, the next time (and then after) without. It really made no difference. There are a few tricks, though, for making a perfect banana bread.

  1. Overripe bananas are key. Your bananas should be turning brown and very soft – almost squishy. The riper, the sweeter (although not black to the point they are fermenting). If they are not ripe, here are two ways to ripen them:
    • place them in a paper bag with another fruit like an apple and let them sit a day or two.
    • bake them in a 350F oven for 15-20 minutes. Cool before using.
  2. Add an extra moisture ingredient like yogurt or sour cream as per the recipe. See substitutes if you don’t have any.
  3. Don’t over mix the batter. Lightly incorporate the dry ingredients with the wet ingredients. Don’t over mix it or the banana bread will become dense.
  4. Don’t over bake. Start checking after 50 minutes in 5 minute increments. Over baked banana bread will be dry. I tend to under bake it a bit because I like it super moist.
  5. Easy clean up: Line your loaf pan with parchment paper before adding the batter. I find the best way is to crush parchment into a ball, then smooth it into the pan. This will make it lie in the pan more easily.

Substitutes

  • The brown sugar adds great flavor but it can be replaced with white sugar if needed.
  • Yogurt (or sour cream) can be replaced with 1/2 cup extra mashed bananas or unsweetened applesauce.
  • Apparently the butter can be replaced with 1/2 cup mayonnaise. I never tried this, but I read it in a recipe and the author swears by it. Update: a reader tried it and it worked!
  • All-purpose flour can be substituted with organic whole wheat flour. Or gluten-free flour for a gluten free banana bread.
  • Replace 1 tablespoon of flour with 1 tablespoon flaxseed for extra nutrition (fiber, protein, vitamin B1 and Omega-3 fatty acids)

How to serve banana bread

  • My sister loves banana bread toasted with butter. I have to admit it’s pretty good. Plain or plain with butter is great too. And a bit of peach marmalade!
  • Serve it for breakfast, brunch, snack, tea time or dessert. Talking about desserts, if you love bananas and want a more decadent dessert, try our best banana cake with chocolate frosting. One of my faves.

How to make this easy banana bread recipe

bananas, yogurt, butter, egg, brown sugar, flour, vanilla, baking soda, baking powder
Ingredients: Overripe bananas, yogurt, butter, egg, brown sugar, flour, vanilla, baking soda, baking powder. (The black banana is from the freezer)
yogurt and mashed bananas in bowl
Mash bananas and mix with yogurt and baking soda in a small bowl.
creamed butter and sugar in bowl
Combine soft butter and brown sugar in a large mixing bowl. Add egg and vanilla and mix until smooth.
incorporating dry ingredients into wet batter
Add dry ingredients (flour, salt and baking powder) to wet ingredients just until combined. Don’t over mix.
batter in loaf pan lined with parchment
Spoon batter into parchment-lined loaf pan.
baked banana bread in loaf pan lined with parchment
Bake at 350F/176.7C until tester comes out clean, about 50-60 minutes. Cool to room temperature (if you can wait!)

slices of banana bread stacked on a plate banana bread sliced open on parchment p

Tailor to Your Taste

Lots of possibilities here.

  • Spices: try adding a pinch of cinnamon or nutmeg. A hint is plenty or you’ll disguise the banana flavor.
  • Sweetness: Some people use 1 cup sugar which I find too sweet when using very ripe bananas. This is all personal preference though. If your bananas aren’t super sweet or you prefer sweeter, use 1 cup of sugar of close to it.
  • Add-ins: 1/2 cup chocolate chips for chocolate banana bread, 1/2 cup chopped walnuts or pecans for nut banana bread, 1/2 cup toffee/skor pieces
  • Fruit additions: 1/2 cup raisins or cranberries, 1/2 – 3/4 cup blueberries dusted in flour.
  • Toppings: Cream cheese frosting, orange glaze, Nutella.

Make Ahead and Storage

  • Store on the counter for 3 days in a sealed freezer bag or airtight container.
  • To freeze for up to 3 months, wrap it well in plastic wrap or aluminum foil, then place in an airtight container or sealed bag. Defrost in the fridge or in microwave for a 20 seconds. Tip: I slice my banana bread into individual slices first before freezing, allowing me to grab one piece at a time.
  • Freezing bananas: Don’t throw out your browning overripe bananas. Throw them into a ziploc bag (remove as much air as possible), then into the freezer for up to 3 months. Defrost them in the fridge or microwave them for 1 minute or so when you’re ready to bake a super moist banana bread.

Other easy banana recipes for brunch

banana bread sliced in half on parchment paper
Print Recipe Pin Save Recipe

Rate this recipe here

4.82 from 170 votes

Super Moist Banana Bread (with a spoon)

No mixer needed for this delicious, super moist banana bread. We've gathered all the tips and variations you'll need to ensure success and adapt the recipe to your own tastes and preferences.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegetarian
Servings: 12 slices
Author: Cheryl

Ingredients

  • 1 cup (250 g) mashed VERY RIPE bananas, Note 1 about 2 large bananas
  • 1/2 cup (125 g) plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
  • 1 teaspoon (5 g) baking soda
  • 1/2 cup (115 g) butter (one stick) – very soft, Note 2 salted or unsalted
  • 3/4 cup (150 g) brown sugar, Note 3
  • 1 egg, room temperature (run under warm water for a minute if needed)
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1 1/2 cups (225 g) all-purpose flour, Note 4
  • 1 teaspoon (3 g) baking powder
  • 1/2 teaspoon salt (omit if using salted butter)
  • Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, walnuts or raisins.

Instructions

  • HEAT OVEN TO 350F/176.7C: Crumple a parchment paper into a ball. Smooth it out and line a 9 x 5 inch loaf pan (23×13 cm) or 4 x 8 inch loaf pan (20×10 cm).
  • BOWL #1 (small bowl): Mix together mashed bananas, yogurt and baking soda with a fork or spoon.
  • BOWL #2 (medium bowl or 2 cup measuring cup): Stir together flour, baking powder and salt (if using).
  • BOWL #3 (large bowl): Use a spoon or whisk to mix butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mix in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
  • BAKE: Spoon batter into parchment-lined loaf pan. Bake for 50-60 minutes or until cake tester or toothpick comes out clean. Using a smaller loaf pan may take a bit longer. Start checking after 50-55 minutes. The middle may still be wet. Bake another 3-5 minutes and check again. When done, remove pan from oven and let cool. Lift banana bread out by holding onto sides of parchment.

Notes

  1. Ripening Bananas: If your bananas are not ripe enough (turning brown and very soft – almost squishy), here are two ways to ripen them:
    • place them in a paper bag with another fruit like an apple and let them sit a day or two. or
    • bake them in a 350F/177C oven for 15-20 minutes. Cool before using.
  2. Softening butter: Forgot to take out the butter to soften it? No worries. Put it in the microwave for a few seconds to soften (if some melts, it’s fine). Or, place in a sealed bag and run warm water over it until softened. 
  3. Brown sugar/sweetness: Some people use 1 cup (200g) sugar which I find too sweet when using ripe bananas. This is all personal preference though. If your bananas aren’t super sweet or you prefer sweeter, use 1 cup (200 g) of sugar or close to it.
  4. Flour: All purpose flour can be substituted with organic whole wheat flour (or use half and half). Gluten free flour can also be used instead (read the label to make sure no other ingredients are needed).
  5. Other Substitutes
    • The brown sugar adds great flavor but it can be replaced with white sugar if needed.
    • Yogurt (or sour cream) can be replaced with 1/2 cup (125 g) extra mashed bananas or unsweetened applesauce.
    • Apparently the butter can be replaced with 1/2 cup (115 g) mayonnaise. I never tried this, but I read it in a recipe and the author swears by it. Update: one reader tried it and it worked!
    • Replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed for extra nutrition (fiber, protein, vitamin B1 and Omega-3 fatty acids)
  6. Variations:
    • Spices: try adding a pinch of cinnamon or nutmeg. A hint is plenty or you’ll disguise the banana flavor.
    • Add-ins: 1/2 cup/87 grams chocolate chips, chopped walnuts or pecans, toffee/skor pieces, raisins or cranberries, fresh blueberries dusted in flour.
    • Toppings: Cream cheese frosting, orange glaze, Nutella.
  7. To store/make ahead:
    • Store on the counter for 3 days in a sealed zipper bag or container.
    • To freeze for up to 3 months, wrap well in plastic or foil, then place in a sealed container or zipper bag. Defrost in the fridge or in microwave for a 20 seconds. Tip: I slice my banana bread first, then wrap the slices before freezing to allow me to grab one piece at a time.
  8. Reader questions – and responses
    • Batter curdled when I added the egg. This is mostly likely due to a cold egg. If you forget to take it out ahead of time, run it under warm water for a minute. (Even if the batter curdles a bit, it still should be fine). 
    • Can I substitute coconut oil for the butter? Yes, the same amount. You may have a slight coconut taste though. 
    • Can I make cupcakes instead of a loaf? Yes. Increase oven temperature to 375F/191C and bake for 20-25 minutes or until tester comes out clean. 
    • What if I don’t have parchment paper? No problem. Just spray the pan with oil or lightly coat with butter or use aluminum foil. 
 
Nutrition values are estimates based on one slice (1/12) of the banana bread.  

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 227mg | Potassium: 123mg | Fiber: 1g | Sugar: 16g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating




133 Comments

  1. 5 stars
    This is the best banana bread recipe I tasted. Now my kids are reminding me to buy bananas during our grocery visits. I usually don’t like banana bread but this is my favourite. I love the crunch at the top and the moisture is real.

  2. 4 stars
    Has a great flavor but even following the recipe exactly, it is super dark in color and never has a dome top. It’s always flat. I’ve tried with yogurt per recipe; substituted 1/2 c banana instead of yogurt; brown sugar per recipe; substituted white sugar instead of brown…the results are always the same and my bread has a flat top. I’ve made the recipe at least 10 times. Any suggestions?

    1. Hi Shana. Sorry to hear your banana breads are not working out as expected. So many other have had success so something must be off. Could it be that either your baking power or baking soda has expired? That’s a common cause. Another option may be that your oven temperature is off. Most of our ovens are. It might be useful to get a cheap oven thermometer in case you need to adjust it. A too hot oven will brown the top too quickly before the bread is fully baked. I hope one of these suggestions helps and that your next one comes out moist and puffy. 🙂

  3. 5 stars
    Thank you thank you!
    This was moist, not too sweet but flavorful. I used 1/2 cup brown sugar & 1/4 of Splenda & it was right on point. This is definitely my go to now.