Big Moist Banana Bread
Indulge in the ultimate comfort food with this Big Moist Banana Bread recipe—rich in flavor, irresistibly soft, and guaranteed to be your new go-to baked treat. Featuring four perfectly ripe bananas, creamy Greek yogurt (or sour cream), and a hint of warm cinnamon, this bread achieves a delightfully tender texture and perfectly balanced sweetness. The combination of granulated and brown sugar adds depth, while melted butter ensures every slice is luxuriously moist. With only 15 minutes of prep time, this easy-to-make recipe comes together quickly and bakes to golden perfection in just 60 minutes. Ideal for breakfast, dessert, or a midday snack, serve it warm, at room temperature, or even toasted with a smear of butter for extra indulgence. Whether it's for yourself or to share, this classic banana bread is a crowd-pleaser that stays fresh for days! Perfect for SEO search terms like "moist banana bread recipe," "easy banana bread," and "homemade banana bread."
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Recipe Information
Ingredients
- 4 medium ripe bananas
- 1 cup (melted) unsalted butter
- 1 cup granulated sugar
- 0.5 cup (packed) brown sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup plain Greek yogurt (or sour cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas well using a fork or potato masher until smooth and creamy.
Stir in the melted butter, granulated sugar, and brown sugar until combined.
Add the eggs and vanilla extract, then whisk everything together until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until no streaks of flour remain. Be careful not to overmix.
Fold in the Greek yogurt (or sour cream) until the batter is smooth and creamy.
Pour the batter into the prepared loaf pan, using a spatula to spread it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 572.2 g | 208% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 332.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2449 mg | 52% | |
*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.
