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Beautifully baked and partially sliced Broma Bakery banana bread on a rustic white cutting board.

Broma Bakery's Best Moist Banana Bread Recipe

This recipe yields a wonderfully moist banana bread, perfect for breakfast or a snack. It features a delightful blend of mashed bananas, two types of sugar, and a touch of Greek yogurt for an extra tender crumb.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 overripe medium bananas mashed (about 1 cup)
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs at room temperature
  • 1/2 cup greek yogurt (or sour cream!)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt

Equipment

  • Loaf pan
  • Large bowl
  • Medium bowl
  • Whisk
  • Rubber spatula
  • Knife

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
Mix Batter
  1. In a large bowl, combine mashed bananas, melted butter, both sugars, eggs, Greek yogurt, and vanilla extract; whisk until fully combined.
  2. In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet mixture, folding with a rubber spatula until just combined, being careful not to overmix.
Bake & Serve
  1. Scrape the batter into the prepared loaf pan, spreading evenly.
  2. Bake for 45-50 minutes, or until a knife inserted into the center comes out mostly clean. Cool in the pan for 15 minutes before removing and serving.

Notes

Do not overmix the batter to ensure a tender loaf. Allow the banana bread to cool properly before slicing for the best texture and to prevent crumbling.