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.
Servings (change as needed): 12 slices
- 1 cup (250 g) mashed VERY RIPE bananas, Note 1 about 2-3 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
- 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.
HEAT OVEN TO 350F: Crumple a parchment paper into a ball. Smooth it out and line a 9 x 5 inch (23x13 cm) or 4 x 8 inch (20x10) loaf pan.
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 (larger mixing 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.
- 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 oven for 15-20 minutes. Cool before using.
- 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.
- 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.
- 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.
- 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.
- Replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed for extra nutrition (fiber, protein, vitamin B1 and Omega-3 fatty acids)
- To store/make ahead:
Nutrition values are estimates based on one slice (1/12) of the banana bread.
- 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.
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