Super Moist Banana Bread Recipe – No Fail !
Banana bread is something of a classic, at least in its wholesome forms. In this version, ripe bananas, rich Greek yogurt and a drizzle of maple syrup for natural sweetness come together in moist, flavorful bites.
Combine the nourishing goodness of this recipe with the simplicity of it being made in one bowl (for easy cleanup!) Whole wheat flour gives it heartiness, and cinnamon and vanilla bring warmth to each slice—great for slow mornings or afternoon cravings.
It’s a banana bread that’s endlessly adaptable, whether you offer it plain, spotted with chocolate chips or studded with crunchy nuts. Bake it into a traditional loaf or transform it into muffins for a portable, satisfying snack.
Banana Bread Recipe — Ingredients That Make It Come Alive
Ripe Bananas
The star of the show in this banana bread, providing natural sweetness, moisture, and that unmistakable comforting flavor.
Greek Yogurt
Gives depth and a slight tang while ensuring the crumb stays tender and beautifully moist.
Maple Syrup
It is a pure refined sugar alternative that marries a deep, earthy sweetness in every bite.
Whole Wheat Flour
Provides a hearty, nutty base that adds texture and increases nutritional benefits.
Eggs
Excellent at providing structure and thus stability ensuring a soft, cohesive loaf each and every time.
Butter
Melted and folded in, for a buttery depth that rounds everything out with richness.
Vanilla Extract
Subtly add the banana’s sweetness and deepen the overall aroma with warm, floral notes.
Cinnamon
A warm, familiar, gentle spice that brightens the banana’s flavor.
Wholesome Banana Bread Recipe
This banana bread is more than a sweet treat: It’s a wholesome, feel-good recipe featuring wholesome ingredients like ripe bananas, Greek yogurt and whole wheat flour. Lightly sweetened with maple syrup and quick to mix together in a single bowl, it’s ideal for busy mornings, leisurely brunches or cravings at all hours. Whether you eat it plain, dressed with nut butter or dotted with your favorite mix-ins, this loaf delivers versatility, comfort and flavor in every bite.
Recipe Tips
The Ripe-R The Better: Use Super Ripe Bananas
The more blackened the banana skin, the sweeter and tastier the fruit within. Overripe bananas are super mushy so they’ll break up easily and blend beautifully into the batter, resulting in a naturally sweet-flavored and moist-textured loaf. If you don’t have ripe bananas, you can hasten their ripening by putting them in a paper bag for a day or two — or putting them in the oven at 300 degrees F for 10–15 minutes until the skins blacken.
Don’t Overmix the Batter
In order to have that soft, tender crumb, it’s important not to overmix after the dry and wet ingredients are introduced. If the batter is overmixed, that will result in too much gluten being developed, and your loaf will be dense and chewy. Fold the ingredients gently just until there are no streaks of flour, stop! It’s fine if the batter appears slightly lumpy; it will smooth out in the oven.
Cool the Butter Before Mixing It In
Melted warm butter can change the batter’s texture, or cook the eggs if added too quickly. Always let it cool to room temperature first, then stir it into the pot. This ensures the ingredients mix smoothly and evenly, resulting in a rich and cohesive batter without curdling or clumps.
What to Serve With Banana Bread
A Cup of Coffee or Chai Tea
The mellow sweetness of banana bread goes great with a strong cup of coffee, or a spiced chai latte. The strong, roasted notes in your drink also help balance the loaf’s natural sugars, and bring a little café coziness to your breakfast or snack.
Fresh Berries and Yogurt
For a balanced brunch, pair your banana bread with some creamy Greek yogurt and a handful of fresh berries. The sweetness of the warm, spiced loaf harmonizes astoundingly with the tartness of the berries and the cool creaminess of yogurt.
A Dollop of Nut Butter
For even more richness, protein and taste, smear a spoonful of almond or peanut butter onto a warm slice. It’s a simple way to bump banana bread up to a satisfying snack or mini meal, even when you’re on the move.
Frequently Asked Questions
Can I freeze banana bread?
Yes! Let it cool completely, then wrap it in plastic wrap and then foil, tight. It can be frozen whole or in partial slices for 3 months. Defrost at room temperature or toast slices for a quick fix.
Can I turn this recipe into muffins?
Absolutely. Pour the batter into a muffin tin lined with paper cups, and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Great for grab-and-go snacks or lunchbox treats.
Can I replace the Greek yogurt?
If you don’t have Greek yogurt, substituting sour cream or a dairy-free yogurt alternative works, too. Just be sure that it’s unsweetened and thinned out enough to be comparable in thickness, to keep the loaf’s texture the same.
Why does my banana bread domed in the middle?
That could be too little baking or too much leavening. Remember to test for doneness with a toothpick, and do not open the oven door before you know they are done. And be sure to check that your baking soda isn’t expired.
This banana bread recipe marries ease, nutrition and deep flavor in a single irresistible loaf. With some wise adjustments and clever serving suggestions, it’s a classic you’ll return to again and again.
Banana Bread Recipe
Ingredients
- 3 large very ripe bananas, mashed well (about 1 1/3 cups)
- 2 eggs – at room temperature if possible
- 6 tablespoons melted cooled butter (or olive oil or melted coconut oil)
- ⅓ cup pure maple syrup do not substitute with honey
- ½ cup plain or vanilla Greek yogurt preferably whole milk or 2% fat
- 1 teaspoon pure vanilla extract
- 1 ¾ cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional enhancements:
- ½ cup chopped walnuts or pecans
- ½ cup dairy-free chocolate chips if desired
- 2 tablespoons chocolate chips for topping
Instructions
- 350°F (175°C) Preheat the oven. Grease the sides of your 8½ x 4½ inch loaf pan and line it with parchment paper.
- Add the mashed bananas, eggs, maple syrup, Greek yogurt, and vanilla extract to a large mixing bowl. Stir until the mixture is well combined and smooth.
- In another bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon and salt. Add the dry mixture gradually to the wet ingredients, folding gently until just combined. Be careful not to overmix, as that can change the texture of the bread.
- Stir the cooled melted butter (or chosen oil) into the batter to combine. At this point, add in any optional mix-ins like nuts or chocolate chips, gently incorporating them throughout.
- Spoon the batter into the prepared loaf pan. May be topped with banana slices for a decorative finish. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or mostly clean.
- Let the bread cool in the pan for 10 minutes before gently transferring it to a wire rack to cool completely. Let cool and cut into 12 pieces. For a boost in flavor and nutrition, top with a smear of nut butter.
