Super Moist Banana Bread

It doesn't get any simpler than banana bread. But banana bread itself is a bit of an enigma. Is it bread or is it cake? It's made with a batter, not a dough, and doesn't have any yeast like typical bread would have and, well, it's also pretty packed with sugar – but who's complaining? It's essentially a giant muffin just in loaf form! Yum.

How to make super moist banana bread

The first secret:

Super duper overripe bananas. I'm talking so overripe they're almost black. DO NOT USE GREEN BANANAS! Just no. If there's any green, they are not ready. You want 90% brown/black, 10% yellow. The darker the better - you really can't go too far with it even if they're all black. That's because the natural sweetness of overripe bananas is where the majority of the flavor comes from and when the starch in the bananas starts to break down, the more intense this flavor becomes. That's why borderline rotten, ugly-duckling-looking bananas are the key to transforming this recipe into a beautiful (and tasty) swan of a bread.

The second secret:

Freeze your overripe bananas! I prefer freezing my overripe bananas because when defrosted they create a banana “juice”. Some people throw this juice away, but it's one of the best natural flavor enhancers you can get and it'll make your bread so moist! It's like liquid gold. Plus, it's so convenient. There's no need to peel your bananas, just put them straight in the freezer as is. You can also use the overripe bananas sitting on your counter, but if you can wait an extra day or two, I highly recommend chucking them in the freezer first.

Other tips:

• I like using dark brown sugar vs white because it adds a lovely caramel undertone.

• The addition of the greek yogurt provides even more moisture (yes!) and a little bit of protein.

• Chocolate chips take this banana bread to the next level. Of course, it's delicious on its own but chocolate only ever makes things better. But feel free to skip the chocolate or replace it with walnuts or pecans.

• If you're desperate for banana bread right now and don't want to wait any longer, you can try these tricks from The Spruce Eats to quickly ripen your bananas.

• Another reason I love making this recipe is also because it's really simple. You don't need a mixer - just a bowl and a spatula. Then you're ready to go!

So here it is, my favorite super moist banana bread. I hope you enjoy!

Print Recipe

5 from 2 votes

Super Moist Banana Bread

The moist-est banana bread you'll ever make. Perfect for dessert, a mid-day snack or, dare I say, breakfast. You can never go wrong with a classic like this.

Prep Time15 mins

Cook Time1 hr 5 mins

Total Time1 hr 20 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana, bread, chocolate, quick

Servings: 1 loaf

Calories: 225kcal

Ingredients

• 240 g (2 cups) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• ½ teaspoon cinnamon
• 113 g (1/2 cup) unsalted butter, softened
• 150 g (3/4 cup) dark brown sugar or reduce to 100g (1/2 cup) if using chocolate chips
• 2 eggs
• 3 frozen overripe bananas or 4-5 “fresh” overripe bananas (approx. 2 1/2 cups)*
• 72 g (1/4 cup) greek yogurt
• 1 teaspoon vanilla extract
• Optional:
• 275 g (1 cup) chocolate chips plus a bit more for decorating the top

Instructions

• Preheat oven to 175°C (350°F).
• Lightly grease and line a 9x5 inch loaf pan with parchment paper.
• Put your bananas in a bowl and defrost by microwaving them for 2-3 minutes. Mash a little bit, keeping all the juices! If using fresh bananas, mash them well until thick and goopy.
• In a large bowl combine flour, cinnamon, baking soda and salt.
• In a separate bowl, cream together softened butter and brown sugar. Stir in eggs, mashed bananas, yogurt, and vanilla.
• Stir flour mixture into banana mixture. Don't overmix. Stir only just until you don't see any more lumps of flour!
• Gently fold in chocolate chips or other mix-ins, if using. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes until a toothpick inserted into center of the loaf comes out clean or with just a few moist crumbs. Let bread cool in pan for at least 20 minutes. I like to let it come to room temperature before serving.
• If you do somehow end up with leftovers, you can keep the banana bread at room temperature in an airtight container for 1-2 days (depending on how hot the weather is) or a week in the fridge. Just like bananas, banana bread also freezes super well!

Notes

*I almost always freeze my overripe bananas then use them! They're extra sweet, and once defrosted produce a syrup-like “juice” that's super flavorful. Or use 4-5 bananas sitting on your counter but use very overripe, borderline they-are-almost-oozing ones.