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Sliced moist banana bread loaf made with 2 bananas on a wooden board

Moist Banana Bread with 2 Bananas

A soft, moist banana bread made with just 2 ripe bananas, one bowl, and no mixer — ready to bake in about an hour.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium ripe bananas, mashed (about 3/4 cup)
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/4 cup sour cream or plain yogurt
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Method
 

Make the Batter
  1. 1. Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. 2. In a large bowl, whisk the mashed bananas, melted butter, eggs, sour cream, sugar, and vanilla until smooth and combined.
  3. 3. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a spatula just until no dry streaks remain — do not overmix.
  4. 4. Fold in the walnuts or chocolate chips, if using. Let the batter rest for 10 minutes at room temperature.
Bake the Loaf
  1. 1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. 2. Bake for 50–60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil after 35 minutes if the top is browning too quickly.
  3. 3. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a lighter crumb, swap 1/4 cup of the flour for 1/4 cup rolled oats. Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze sliced for up to 3 months.