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chocolate chip banana bread on a wooden board
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5 from 1 vote

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.