Stop searching—this is the one. By swapping white sugar for rich brown sugar and adding a “secret” dollop of tangy yogurt, this banana bread achieves a level of moisture that is practically impossible to beat.
(One bite of this warm, cinnamon-spiced slice reveals a crumb so soft and tender, it melts on your tongue—making it the ultimate comfort bake for “super moist banana bread” lovers everywhere.)
Prep: 15 mins | Cook: 60 mins | Total: 1 hr 15 mins | Serves: 1 Loaf (10 Slices) | Difficulty: Easy
Why You’ll Love This Recipe
- ✅ Impossibly Moist Crumb: The combination of brown sugar and Greek yogurt locks in moisture for days—no dry leftovers here.
- ✅ Deep Caramel Flavor: Using 100% brown sugar adds a richness and depth that white sugar simply can’t match.
- ✅ Freezer Friendly: This loaf freezes beautifully, meaning you can bake a double batch and save one for a rainy day.
Ingredient Notes
(We use precise ratios from top-rated baking science to ensure perfection.)
- 2 cups [Mashed Bananas]: Use about 4 large bananas. They must be spotty and brown for maximum sweetness and moisture.
- 1/3 cup [Plain Greek Yogurt]: The secret weapon! The acidity tenderizes the gluten, ensuring a soft, fluffy texture. Sour cream works too.
- 1/2 cup [Unsalted Butter]: Softened to room temperature so it creams perfectly with the sugar.
- 3/4 cup [Brown Sugar]: Packed light or dark. This adds moisture and a subtle molasses flavor.
- 2 [Large Eggs]: Room temperature eggs emulsify better into the batter, preventing curdling.
- 2 cups [All-Purpose Flour]: Spoon and level your flour to avoid a dense, heavy brick.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large bowl or stand mixer, beat the softened butter and brown sugar together on high speed for about 2 minutes. You want this mixture to look creamy, smooth, and slightly pale.
Step 2: Incorporate the Wet Ingredients
Lower the mixer speed and add the eggs one at a time, beating well after each. Then, mix in your mashed bananas, Greek yogurt, and vanilla extract. The batter might look a little curdled or chunky here—that is totally normal!
💡 Pro Tip: Mash your bananas on a plate with a fork before adding them. Leave a few small chunks for bursts of banana flavor in the finished loaf.
Step 3: Fold in the Dry Ingredients
Toss the flour, baking soda, salt, and cinnamon into the wet mixture. Switch to a spatula and gently fold the dry ingredients in just until the flour streaks disappear. Do not use the mixer for this step!
Step 4: Bake to Perfection
Pour the thick batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 60-65 minutes.
💡 Pro Tip: Check the loaf after 30 minutes. If the top is browning too quickly, loosely tent a piece of aluminum foil over it to protect the crust while the center finishes baking.
Common Mistakes (And How to Fix Them)
- Mistake 1: Overmixing the Batter.
- Fix: Stop mixing the second you see the last streak of flour disappear. Overmixing develops gluten, turning your soft bread into a rubbery loaf.
- Mistake 2: Using Yellow Bananas.
- Fix: Wait! If your bananas aren’t brown and spotted, they aren’t ready. Yellow bananas lack the sugar content and softness needed for that classic flavor.
Storage & Reheating
- Fridge: Wrap tightly in plastic wrap or store in an airtight container for up to 1 week.
- Freezer: Slice the cooled loaf, wrap individual slices in foil, and freeze for up to 3 months.
- Reheating: Pop a slice in the toaster or warm it in the microwave for 10 seconds to bring back that “fresh out of the oven” warmth.
Serving Suggestions
- The Classic: Smear a warm slice with salted butter.
- The Indulgent: Top with a drizzle of honey or a smear of peanut butter.
FAQ
Can I use frozen bananas?
Yes! Thaw them completely first and drain off any excess liquid before mashing.
Why did my banana bread sink in the middle?
This usually happens if the bread is underbaked. Use a toothpick to test the center; it should come out clean or with just a few moist crumbs, not wet batter.
Can I add nuts or chocolate chips?
Absolutely. Fold in 3/4 cup of chopped walnuts, pecans, or chocolate chips during the final mixing step.
Conclusion
This super moist banana bread is more than just a way to use up old fruit; it’s a baking staple that fills your home with the coziest aromas. Once you try the yogurt and brown sugar trick, you’ll never go back to the old way!
Super Moist Banana Bread
Equipment
- 9×5 Loaf Pan
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Wire Cooling Rack
Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 0.25 tsp salt
- 0.5 tsp ground cinnamon
- 0.5 cup unsalted butter (softened to room temperature)
- 0.75 cup brown sugar (packed, light or dark)
- 2 large eggs (at room temperature)
- 0.33 cup plain Greek yogurt or sour cream
- 2 cups mashed bananas (approx. 4 large ripe bananas)
- 1 tsp pure vanilla extract
- 0.75 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan with nonstick spray or butter.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl.
- In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
- With the mixer running on medium, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
- Slowly mix the dry ingredients into the wet ingredients on low speed. Stop mixing as soon as the flour pockets disappear. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes. If the top is browning too fast, loosely cover with aluminum foil halfway through. The bread is done when a toothpick inserted in the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack before slicing.