Name: Perfectly Moist Banana Loaf Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup unsalted butter, melted; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour

Why You’ll Love Perfectly Moist Banana Loaf Bread Recipe

This banana loaf is soft, moist, and full of classic banana flavor. It comes together with simple pantry ingredients and is very forgiving, making it great for both new and experienced bakers. The addition of yogurt keeps the crumb tender, while the optional honey glaze adds a subtle shine and extra touch of sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 dark speckled bananas
6 oz plain or vanilla yogurt
Unsalted butter
Eggs
Vanilla extract
Granulated white cane sugar
Salt
Baking soda
All-purpose flour
Optional chocolate chips or walnuts
Honey and hot water for glaze
Parchment paper and a loaf pan

Directions

Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper, lightly greasing it so the paper sticks. Melt the butter and allow it to cool slightly.

In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining.

Add the yogurt, melted butter, eggs, and vanilla extract to the bananas. Stir until well combined.

Add the sugar, salt, baking soda, and flour. Mix just until the flour is fully incorporated and no dry streaks remain. Gently fold in chocolate chips or nuts if using.

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60 minutes, or until a skewer inserted into the center comes out clean.

Mix the honey with hot water and brush it over the warm loaf for a glossy finish, if desired.

Let the bread cool slightly before slicing and serving.

Servings and timing

This recipe makes about 8 slices. Total time is approximately 1 hour and 10 minutes, including 10 minutes of preparation and about 1 hour of baking.

Variations

Add chopped walnuts, pecans, or blueberries for added texture.
Swirl in peanut butter or sprinkle cinnamon into the batter for extra flavor.
Replace the yogurt with sour cream or buttermilk for a slightly different taste and texture.

Storage/Reheating

Store the banana loaf wrapped airtight at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To reheat, microwave individual slices for 15–20 seconds or warm them in a low oven. For longer storage, freeze the loaf or slices tightly wrapped for up to 3 months and thaw at room temperature before serving.

FAQs

What type of bananas should I use?

Very ripe bananas with dark speckles work best, as they provide maximum sweetness and moisture.

Can I make this gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend, though the texture may vary slightly.

Do I have to use yogurt?

No, sour cream or buttermilk are excellent substitutes that still keep the loaf moist.

Can I add nuts or chocolate chips?

Yes, you can fold in up to one cup of your favorite mix-ins before baking.

How do I know when the bread is done?

Insert a wooden skewer or toothpick into the center; if it comes out clean, the loaf is ready.

What size pan should I use?

A standard 9×5-inch loaf pan is ideal for this recipe.

Can I make mini loaves or muffins?

Yes, muffins typically bake in 18–22 minutes, and mini loaves will need slightly less time than a full loaf.

Is it too sweet?

The sweetness is balanced, but you can reduce the sugar slightly if you prefer a less sweet bread.

Can I skip the glaze?

Yes, the honey glaze is optional and mainly adds shine and a light sweetness.

How should I store leftovers?

Wrap leftovers tightly and store at room temperature, refrigerate, or freeze slices individually for convenience.

Conclusion

This perfectly moist banana loaf bread is a reliable, comforting recipe that makes great use of ripe bananas and everyday ingredients. Simple to prepare and easy to customize, it’s a loaf you’ll find yourself baking again and again.