Moist Banana Bread with Brown Sugar and Butter

Quick Recipe Version (TL;DR)

• Yield: 1 (9 x 5-inch) loaf, about 10 slices
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 3 very ripe medium bananas, mashed (about 1 1/2 cups / 340 g)
• 1/2 cup unsalted butter, melted and slightly cooled (113 g)
• 3/4 cup light brown sugar, packed (165 g)
• 2 large eggs
• 1/4 cup plain Greek yogurt or sour cream (60 g)
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (210 g)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• Optional: 1/2 cup chopped walnuts or pecans (60 g)
• Optional topping: 1 banana split lengthwise + 1 tablespoon coarse sugar

Do This

• 1. Heat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2. Mash bananas; whisk in melted butter, brown sugar, eggs, yogurt, and vanilla.
• 3. Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
• 4. Fold dry ingredients into wet just until no dry streaks remain (do not overmix).
• 5. Fold in nuts (optional). Pour into pan; add optional banana topping and coarse sugar.
• 6. Bake 55–65 minutes until a tester comes out clean and center hits 200–205°F. Cool 20 minutes, slice.

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Why You’ll Love This Recipe

• Moist and dense (in the best way): Ripe bananas, brown sugar, and butter create a tender, rich crumb.
• One bowl-friendly: Simple mixing method with no fancy equipment required.
• Big banana flavor: Designed for those “too ripe to eat” bananas.
• Flexible: Easy to customize with nuts, chocolate chips, or a pretty banana-on-top finish.

Grocery List

• Produce: 3 very ripe bananas (plus 1 extra banana if using the topping)
• Dairy: Unsalted butter, 2 large eggs, plain Greek yogurt or sour cream
• Pantry: Light brown sugar, all-purpose flour, baking soda, vanilla extract, ground cinnamon, fine salt, optional walnuts/pecans, optional coarse sugar

Full Ingredients

Base Batter

• Bananas: 3 very ripe medium bananas, mashed (about 1 1/2 cups / 340 g)
• Butter: 1/2 cup (113 g) unsalted butter, melted and cooled 5 minutes
• Sugar: 3/4 cup (165 g) light brown sugar, packed
• Eggs: 2 large eggs, room temperature
• Yogurt or sour cream: 1/4 cup (60 g) plain Greek yogurt or sour cream
• Vanilla: 1 teaspoon vanilla extract
• Flour: 1 3/4 cups (210 g) all-purpose flour
• Leavener: 1 teaspoon baking soda
• Spice: 1 teaspoon ground cinnamon
• Salt: 1/2 teaspoon fine salt

Optional Mix-Ins

• Nuts: 1/2 cup (60 g) chopped walnuts or pecans
• Chocolate: 1/2 cup (85 g) semisweet chocolate chips (swap for nuts or use half-and-half)

Optional Topping (For a Bakery-Style Look)

• 1 medium banana, split lengthwise
• 1 tablespoon coarse sugar (turbinado or sanding sugar)

Step-by-Step Instructions

Step 1: Prep the pan and heat the oven

Arrange a rack in the center of the oven and preheat to 350°F (175°C).

Grease a 9 x 5-inch loaf pan with butter or neutral oil. Line it with parchment paper (leave a little overhang on the long sides) so you can lift the loaf out easily after baking.

Step 2: Mash the bananas

In a large mixing bowl, mash 3 very ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine; they melt into the crumb and keep the bread tender.

You should have about 1 1/2 cups (340 g) mashed banana.

Step 3: Mix the wet ingredients

To the mashed bananas, whisk in the melted butter, brown sugar, eggs, Greek yogurt (or sour cream), and vanilla until glossy and well combined.

Make sure the butter is warm, not hot, so it doesn’t scramble the eggs.

Step 4: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Whisking helps distribute the baking soda evenly so the loaf rises without bitter pockets.

Step 5: Fold the batter (don’t overmix)

Add the dry ingredients to the wet ingredients. Using a spatula, fold just until you no longer see dry flour streaks. The batter will look thick.

If using nuts or chocolate chips, fold them in now.

Tip: Overmixing develops gluten and can make banana bread tough. Stop as soon as the flour disappears.

Step 6: Fill the pan and add the topping (optional)

Scrape the batter into the prepared loaf pan and smooth the top.

If using the topping, place the split banana cut-side up on top of the batter (it will sink slightly). Sprinkle with 1 tablespoon coarse sugar for a crisp, sparkly finish.

Step 7: Bake, test for doneness, and cool

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs, but no wet batter). For the most reliable check, use an instant-read thermometer: the center should read 200–205°F (93–96°C).

Let the loaf cool in the pan for 20 minutes, then lift it out using the parchment and cool on a rack for at least 20 more minutes before slicing. Slicing too soon can compress the crumb and make it gummy.

Pro Tips

• Use very ripe bananas: Deep yellow with lots of brown speckles (or mostly brown) gives the best sweetness and aroma.
• Measure mashed banana if possible: Aim for 1 1/2 cups (340 g). Too much banana can make the center heavy and underbaked.
• Don’t overmix: Fold until the last streak of flour disappears for a tender crumb.
• Shield if needed: If the top browns too quickly, loosely tent with foil after 40–45 minutes.
• Clean slices: For neat slices, let it cool fully and use a serrated knife.

Variations

• Chocolate chip banana bread: Fold in 1/2 cup (85 g) semisweet chocolate chips. Sprinkle a few extra on top before baking.
• Nutty cinnamon: Add 1/2 cup (60 g) toasted chopped walnuts or pecans and increase cinnamon to 1 1/2 teaspoons.
• Maple-brown sugar twist: Replace 2 tablespoons of the brown sugar with 2 tablespoons (30 mL) pure maple syrup for a deeper caramel note (bake time may increase by 3–5 minutes).

Storage & Make-Ahead

Let the banana bread cool completely, then store it tightly wrapped.

• Room temperature: Store wrapped for up to 3 days.
• Refrigerator: Up to 7 days (bring slices to room temp or warm briefly for best texture).
• Freezer: Wrap the whole loaf (or individual slices) in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge or on the counter for 1–2 hours.
• Make-ahead tip: Banana bread often tastes even better the next day after the flavors settle. Bake the day before and keep wrapped at room temperature.

Nutrition (per serving)

Approximate, per slice (1/10 of loaf, without optional nuts or chocolate): 275 calories; 11 g fat; 40 g carbohydrates; 2 g fiber; 20 g sugar; 4 g protein; 220 mg sodium.