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Thick slices of moist homemade banana bread on a wooden board with caramelized banana on top

Best Banana Bread Recipe (Ultra-Moist & Easy)

The ultimate bakery-style moist banana bread! Crispy golden crust with an ultra-tender crumb packed with natural banana sweetness, brown sugar, and warm cinnamon. Simple one-bowl prep with foolproof eggless and healthy variations.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Baking, Breakfast, Dessert
Cuisine: American, Baking
Ingredients Method

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (maida) 250g, spooned and leveled
  • 1 teaspoon baking soda sifted, fresh
  • 1 teaspoon ground cinnamon for cozy warmth
  • ½ teaspoon fine sea salt balances sweetness
Wet Ingredients & Bananas
  • 1 ¾ cups ripe overripe bananas 400g / 14 oz, mashed
  • ⅓ cup unsalted butter 75g, melted and cooled
  • ⅓ cup neutral vegetable oil 80ml, keeps crumb moist
  • ¾ cup light brown sugar 150g, packed for caramel flavor
  • ¼ cup granulated white sugar 50g, for crispy crust
  • 2 large eggs room temperature (or ½ cup yogurt for eggless)
  • ¼ cup Greek yogurt or sour cream 60g, secret to moist crumb
  • 2 teaspoons pure vanilla extract
Optional Add-ins
  • ¾ cup dark chocolate chips or walnuts 100g

Method
 

Preparation & Batter
  1. Preheat oven & prep pan: Preheat oven to 350°F (175°C). Line an 8.5x4.5 or 9x5-inch loaf pan with parchment paper.
  2. Whisk dry ingredients: In a bowl, whisk all-purpose flour, baking soda, cinnamon, and fine sea salt.
  3. Mash bananas: In a large bowl, mash 3-4 ripe bananas until mostly smooth with small moist fruit pockets (1 ¾ cups).
  4. Mix wet ingredients: Whisk in melted butter, vegetable oil, brown sugar, white sugar, eggs, Greek yogurt, and vanilla until glossy and emulsified.
  5. Fold dry into wet: Pour dry ingredients into wet. Gently fold with a spatula just until flour streaks disappear. Fold in chocolate chips or walnuts if using.
Bake & Cool
  1. Pour & garnish: Pour batter into prepared pan. Smooth top. Optionally top with a sliced banana half.
  2. Bake with foil tent: Bake at 350°F (175°C) for 60-65 minutes. Tent loosely with foil at minute 35 to prevent over-browning. Clean toothpick check.
  3. Cool and slice: Cool in pan for 10-15 minutes, then lift out onto wire rack. Cool 45 minutes before slicing.