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Super Moist Banana Bread Recipe

A soft and exceptionally moist banana bread made with two ripe bananas, Greek yogurt and unsweetened applesauce. Perfect for breakfast, lunchboxes and easy family snacks.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. Place the bananas in a large bowl and mash them with a fork.
  3. Add the eggs, brown sugar, oil, Greek yogurt, applesauce and vanilla. Whisk until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
  5. Add the dry ingredients to the banana mixture. Fold gently with a spatula just until no dry streaks of flour remain.
  6. Fold in the chocolate chips or nuts, if using.
  7. Transfer the batter to the prepared loaf pan and smooth the top.
  8. 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.
  9. Let the banana bread cool in the pan for 15 minutes.
  10. 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.