Back-to-school season is just around the corner, and with it comes the return of busy mornings, packed lunches and breakfasts that sometimes need to be eaten on the go. At this time of year, I love turning the ripe bananas sitting on my counter into a simple banana bread that we can enjoy throughout the week.
This version has quickly become a family favorite. It uses just two bananas, along with Greek yogurt and unsweetened applesauce, to create an exceptionally soft and moist crumb. It is tender without feeling heavy, lightly sweet and still wonderfully fresh a few days after baking.
Serve a thick slice as it is, warm it slightly, or add a little butter or nut butter for a more filling breakfast. It also makes a lovely addition to a lunchbox or an easy afternoon snack.
What Makes This Banana Bread So Moist?
The secret is the combination of three simple ingredients.
The ripe bananas add natural sweetness, flavor and moisture. Greek yogurt gives the bread a tender, slightly richer texture, while the applesauce keeps it soft without requiring a large amount of oil or butter.
A small amount of oil completes the recipe. Unlike butter, oil remains liquid at room temperature, helping the banana bread stay moist even after it has completely cooled.
The result is a soft, tender loaf that keeps beautifully for several days—although it rarely lasts that long in our house.
Ingredients You Will Need
Ripe bananas
For the best flavor, use bananas that are heavily spotted or almost completely brown. The riper they are, the sweeter and easier to mash they will be.
Two medium bananas should give you approximately 200 to 220 g of mashed banana.
Greek yogurt
Plain Greek yogurt adds richness and creates a very tender crumb. Both full-fat and lower-fat Greek yogurt will work, although full-fat yogurt will give you the softest result.
Unsweetened applesauce
Applesauce adds moisture and a subtle natural sweetness without making the bread taste like apples. Using unsweetened applesauce also allows you to control the overall sweetness of the loaf.
Brown sugar
Brown sugar brings a light caramel flavor and helps the banana bread remain soft. The recipe uses only ½ cup, since the ripe bananas and applesauce already provide some sweetness.
Oil
Choose a neutral-tasting oil, such as canola, vegetable, sunflower or avocado oil. Melted butter can also be used, but oil will keep the loaf softer for longer.
Cinnamon and vanilla
A little cinnamon and vanilla complement the bananas without overpowering their flavor.
How to Make Moist Banana Bread
Begin by mashing the bananas in a large mixing bowl. They do not need to be perfectly smooth—a few small pieces will add texture to the finished loaf.
Whisk in the eggs, brown sugar, oil, Greek yogurt, applesauce and vanilla. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt.
Gently fold the dry ingredients into the banana mixture. Stop mixing as soon as you can no longer see any dry flour. Overmixing can develop too much gluten and make the bread firmer instead of soft and tender.
Transfer the batter to a lined loaf pan and bake until the top is golden and a skewer inserted in the center comes out with a few moist crumbs.
Allowing the loaf to cool before slicing is important. The banana bread will continue to set as it cools, giving it that wonderfully soft but sliceable texture.
Super Moist Banana Bread Recipe
Equipment
- 9 × 5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Pastry brush
- Fork or potato masher
- Measuring cups and spoons
- Wire cooling rack optional
Ingredients
- 2 very ripe medium bananas mashed
- 2 large eggs
- ½ cup cup packed brown sugar
- ¼ cup cup neutral oil
- ⅓ cup cup plain Greek yogurt
- ⅓ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup chocolate chips or chopped nuts optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the loaf.
- Place the bananas in a large bowl and mash them with a fork.
- Add the eggs, brown sugar, oil, Greek yogurt, applesauce and vanilla. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
- Add the dry ingredients to the banana mixture. Fold gently with a spatula just until no dry streaks of flour remain.
- Fold in the chocolate chips or nuts, if using.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out without wet batter. A few moist crumbs are perfectly fine.
- Let the banana bread cool in the pan for 15 minutes.
- Use the parchment paper to lift it from the pan, then transfer it to a wire rack. Allow it to cool for at least another 30 minutes before slicing.
Notes
Notes
For the most accurate result, measure the mashed banana. Significantly more than 220 g can make the center of the loaf overly wet. If using melted butter instead of oil, allow it to cool slightly before adding it to the wet ingredients. The loaf may require a few additional minutes in a glass or ceramic pan. If the top becomes too dark before the center has finished baking, cover it loosely with aluminum foil.What’s Special About This Recipe?
This banana bread makes excellent use of just two overripe bananas. Greek yogurt and applesauce work together to produce an exceptionally moist, tender texture while keeping the amount of added fat relatively modest.
It is simple enough for everyday baking, freezer-friendly and easy to prepare ahead for busy back-to-school mornings. Most importantly, it stays delightfully soft for days.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thesmallplenty on Instagram and hashtag it #thesmallplenty.