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Classic Banana Bread (Moist & Easy) - A Reliable, Cozy Favorite

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 large very ripe bananas (about 1 1/4 to 1 1/2 cups mashed)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/3 cup neutral oil (canola, vegetable, or melted coconut oil) or melted butter
  • 2 large eggs, room temperature
  • 1/3 cup plain yogurt or sour cream (adds moisture and tenderness)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Method
 

  1. Prep the pan and oven: Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.
  2. Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps for texture.
  3. Add wet ingredients: Whisk in the granulated sugar, brown sugar, oil (or melted butter), eggs, yogurt (or sour cream), and vanilla until well combined.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Combine gently: Add the dry ingredients to the banana mixture. Stir with a spatula until just combined. A few small streaks of flour are okay.
  6. Fold in add-ins: If using nuts or chocolate chips, fold them in gently. Don’t overmix—this keeps the bread tender.
  7. Fill the pan: Scrape the batter into the prepared pan, smoothing the top. For a pretty finish, sprinkle a little turbinado sugar or place a sliced banana on top.
  8. Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent with foil for the last 10–15 minutes.
  9. Cool properly: Let the loaf cool in the pan for 10–15 minutes, then lift it out and finish cooling on a wire rack. Slice only when mostly cool for neat slices.