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sliced open loaf of moist banana bread on parchment.
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4.89 from 293 votes

Super Moist Banana Bread Recipe (no mixer needed)

Your search for the perfect super-moist banana bread recipe is over. Our readers say "Absolutely the greatest banana bread ever! No need to ever try another!". Classic flavors, heavenly aromas, and well-tested tips for a delicious treat.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings (change as needed): 12 slices

Ingredients

  • 1 cup mashed VERY RIPE bananas, Note 1 about 2 large bananas
  • 1/2 cup plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
  • 1 teaspoon baking soda
  • 1/2 cup butter (one stick) - very soft, Note 2 salted or unsalted
  • 3/4 cup brown sugar (or white sugar) (or a bit more if bananas aren't very sweet)
  • 1 egg, room temperature (run under warm water for a minute if needed)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour, Note 3 subtitutes measure properly! (Note 4)
  • 1 teaspoon 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 (23x13 cm) or 4 x 8 inch loaf pan (20x10 cm). Alternatively, spray a loaf pan with oil or line with aluminum foil.
  • 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 the smaller loaf pan size may take a bit longer. Note that most ovens are not very accurate - so 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 for 10 minutes. Lift banana bread out by holding onto sides of parchment, then cool further. Eat it while still a bit warm!

Video

Notes

  1. How to ripen bananas: Two ways:
    • 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. How to soften butter quickly: 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. Flour substitutes: You can use up to half whole wheat flour and half all-purpose flour for more nutrition. Or replace flour with 1:1 gluten-free flour (read the label to make sure no other ingredients are needed).
  4. How to measure flour (important!): The best way to measure flour is to weigh it on a kitchen scale in grams. If you don't have a scale, scoop the flour with a spoon into a measuring cup, then level it off with a knife.
  5. Other substitutes
    • For yogurt or sour cream - use 1/2 cup (125 g) extra mashed bananas or unsweetened applesauce for a lower-calorie option.
    • For butter - use 1/2 cup (115 g) mayonnaise. One reader tried it and it worked! You can also use coconut oil.
    • For extra nutrition - replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed 
  6. Variations:
    • Spices: Add a small pinch of cinnamon or nutmeg. 
    • 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.
    • To make muffins instead of a loaf: Use a muffin tin with liners, filled 2/3 full. Increase oven temperature to 375F/191C and bake for 20-25 minutes or until tester comes out clean. 
  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.
 
Nutrition values are estimates based on one slice (1/12) of the banana bread.  
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