My Soft and moist banana bread Recipe is quick and easy to make with a soft and moist texture. Banana bread is a delicious way to use up over-ripe bananas and my recipe makes a flavorful loaf! It has a perfect even crumb texture and it is made with simple, wholesome ingredients. I know there are a lot of banana bread recipes out there, but this one doesn’t use a lot of fat so it’s not too heavy or greasy even though it is still so moist!
Ingredients
- 1 ⅔ cups (235g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1 ½ cups (355ml) mashed banana (about 3 medium ripe bananas)
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs at room temperature
- ¼ cup (60ml) vegetable oil
- ⅓ cup (80ml) plain full fat or low fat yogurt
Instructions
- Preheat oven to 400°F. Line a 9×5-inch loaf pan with parchment paper, leaving about 1-inch overhang along the sides.
- Whisk together flour, baking powder, baking soda, salt and spices in medium bowl.
- Place mashed banana in a large mixing bowl (or you can mash the bananas right in the bowl with a fork – you will need 360g of banana flesh which is about 3 medium bananas). Add sugar and whisk until glossy and syrupy. Whisk in eggs, oil and yogurt until blended. Add dry ingredients all at once and fold them in until just combined.
- Scrape batter into prepared pan and smooth it out. Bake for 5 minutes, reduce oven to 350°F and bake for another 40-45 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Let cool for 10 minutes, then turn the loaf out onto a wire rack to cool completely.
