Growing up, there were two things my mother and I often baked together: chocolate chip cookies and banana bread. We always seemed to have brown bananas lying around, whether on the counter or in the freezer. And what’s the first thing we did when we had overripe bananas? We used them for baking!

Making banana bread is relatively easy. All you need is a few basic ingredients and an easy recipe, and you’re on your way. It’s a simple process of mixing a few dry ingredients with a few wet ingredients.

Banana Bread: The Wet Ingredients

The wet ingredients in a banana bread recipe may include:

Mashed Bananas: This is the star of the show! Overripe bananas add sweetness and moisture and contribute to the characteristic banana flavor.
Eggs: They bind the ingredients together and contribute to the rise of the bread.
Melted Butter, Olive Oil, Coconut Oil, Avocado Oil, or Vegetable Oil: These add richness and flavor and help create moist crumbs.
Vanilla Extract: Enhances the overall flavor profile.
Milk, Buttermilk, Yogurt, or Sour Cream: These can be added to some recipes for additional moisture and tanginess.
Honey (as a substitute for sugar): This can add a subtle floral note and moisten the bread.

Banana Bread: The Dry Ingredients

The dry ingredients in a banana bread recipe may include:

All-Purpose Flour: This forms the base and structure of the bread.
White Sugar or Brown Sugar: White sugar is the most common type, providing sweetness and browning. Some recipes use brown sugar or a combination of white and brown sugar. Brown sugar adds a touch of molasses flavor and moisture due to its higher content.
Leavening Agents: This is where the magic happens! Baking soda (sodium bicarbonate) and sometimes baking powder helps the banana bread rise and become fluffy.
Salt: A small amount of salt enhances the flavor and balances the sweetness of the bananas.
Spices: Ground cinnamon, nutmeg, or even a pinch of ginger are popular additions for a warm and inviting flavor profile.
Some recipes might also include:
- Chopped Nuts, Chocolate Chips, or Dried Fruit: These add texture and bursts of flavor.
- Cocoa Powder (for Chocolate Banana Bread): This transforms the classic recipe into a decadent chocolatey treat.

My Favorite Banana Bread Tips

Baking Tips:

Perfectly Ripe Bananas: Don’t underestimate the importance of ripeness! Use medium bananas with brown speckles for the sweetest flavor and moistest texture. Avoid green bananas or bananas with black mushy spots.
Mixing 101: Place the wet ingredients in a large mixing bowl. Place the dry ingredients in a separate bowl. Then, slowly incorporate the dry ingredients into the wet. While a stand mixer or an electric hand mixer certainly help, your arm is strong. Use it!
Resist the urge to overmix! Once the dry ingredients and the wet ingredients are just combined, stop mixing. Overmixing can lead to a tough and dense loaf.
Room Temperature Ingredients: Take the chill off your eggs and butter before mixing. This allows them to incorporate more efficiently and creates a smoother batter.
Loaf Love: Grease your loaf pan properly to prevent sticking. Parchment paper liners can also be helpful for easy removal.
The Perfect Bake: To start, I recommend baking slightly under the recommended bake time. Use a toothpick test—insert a toothpick into the center of the loaf; it should come out clean with a few moist crumbs. Overbaking leads to dry and crumbly bread.
Change Up Your Pan Banana bread isn’t limited to loaves. I typically bake banana bread in an x4-inch loaf pan or an x5-inch loaf pan. But for quicker baking and individual portions, I use a muffin tin for banana muffins.

Storing Tips:

Cool Completely: Let your banana bread cool completely on a wire rack before storing it. Trapped heat can lead to moisture condensation and mold growth.
Airtight is the Way to Go: Store your banana bread in an airtight container at room temperature for up to 4 days. Plastic wrap, aluminum foil, or a reusable container all work well.
Freeze for Later: For more extended storage, banana bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap and then aluminum foil. Alternatively, place the slices in a freezer bag. Frozen banana bread will keep for up to 3 months.

Using Banana Bread:

Classic Slice: The most obvious way to enjoy banana bread is simply sliced and enjoyed on its own, perhaps toasted with a smear of butter or jam.
French Toast Twist: This is one of my favorite ways to use leftover banana bread. Use the banana bread slices instead of regular bread for a decadent French toast breakfast.
Parfait Perfection: Layer crumbled banana bread with yogurt, granola, and fresh fruit for a healthy and satisfying parfait.
Bread Pudding for Dessert: Cube leftover banana bread and use it in bread pudding for a unique and flavorful twist.
Snacking on the Go: Portion banana bread into individual slices or mini loaves for a grab-and-go snack that’s perfect for lunchboxes or after-school treats.

There are a lot of banana recipes out there. And so many of them are great! But this is my favorite banana bread recipe because it’s super moist, thanks to the Greek yogurt. Which ingredients do you consider a must for your banana bread?

Moist Banana Bread Recipe (with No Baking Powder!)

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Author: Christina Orso

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Description

Ready to make this easy banana bread recipe. Let’s do this!

Instructions

Preheat oven to 350°F. Line a 9-inch loaf pan with parchment paper grease the parchment paper with vegetable oil or cooking spray.
In a medium bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
In a separate large bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil, and vanilla extract. Slowly add in the dry ingredients until just combined. Stir in the chopped walnuts or chocolate chips.
Scrape batter into the loaf pan.
Bake the bread for 50 to 60 minutes or until a toothpick inserted comes out clean.
Remove the bread from the oven and allow it to cool completely.