Banana Bread the Ultimate Quick and Moist
Soft, flavorful, and irresistibly moist, **Banana Bread the Ultimate Quick and Moist** is the perfect go-to recipe for a comforting homemade treat. Made with three ripe bananas and enriched with creamy Greek yogurt or sour cream, this classic banana bread strikes the ideal balance between sweetness and tenderness. A hint of cinnamon and optional mix-ins like chopped walnuts or chocolate chips elevate the flavor and texture, ensuring every bite is blissfully satisfying. With just 15 minutes of prep and one bowl for easy cleanup, this recipe is ideal for busy bakers or those looking to use up overripe bananas. Whether enjoyed warm with a pat of butter or simply on its own, this foolproof banana bread is guaranteed to become a family favorite. Perfect for breakfast, snacking, or dessert, it’s a timeless treat that everyone will love!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 0.25 cup plain Greek yogurt or sour cream
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a mixing bowl, mash the bananas thoroughly until they are smooth and free of lumps.
Melt the butter and let it cool slightly before adding it to the bananas. Stir until well combined.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the banana mixture. Whisk until smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
Stir in the Greek yogurt or sour cream to keep the batter moist.
If desired, fold in the chopped walnuts or chocolate chips for an added texture or flavor boost.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 461.9 g | 168% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 242.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
