Banana Bread

Impossibly delicious, unbelievably moist and tender, and ridiculously easy to make – this is the only Banana Bread recipe you will ever need in your life!!! Perfect for breakfast, as a mid-day snack, or late night dessert. 

Banana Bread Recipe

You know when you buy a bunch of bananas and then you actually finish them like you intended to? Yeah, me neither. What’s left on your counter top are precious bespeckled vessels of robust banana flavour. Pleaseeeee do not ever throw over-ripe bananas away, these bad boys have only just ventured into banana bread territory! 

YES REALLY! The key to sweet, moist and extremely banana-y banana bread is very ripe bananas, and I mean practically black bananas. It is that simple! If you do have such bananas but aren’t ready to make banana bread yet, just pop them into the freezer  (unpeeled) until you’re ready to use them. Just leave them out about 30 minutes to 1 hour to thaw before using. Fun fact – some restaurants do actually freeze the bananas beforehand to make banana desserts because the freezing process actually intensifies the banana flavour and make them wonderfully soft. 

The secret to making the holy grail of banana bread:

It was genuinely an internal struggle to label this as a “bread” given how soft and luscious it is. Every single bite is roll-your-eyes-back delicious. The secret to super-moist banana bread is… (are you ready)… melted butter and greek yogurt. 

Using melted butter is butter better than room-temp butter at hydrating the flour, giving it an extra richness and softness. Compared to oil, melted butter wins hands down because of its superior flavour (obvs). The greek yogurt then adds even MORE moisture while still providing structure. The slight tang in greek yogurt is also perfect for balancing out the sweetness of the bananas and sugar. Mind you, greek yoghurt is not the same as regular yogurt – it is much thicker so it doesn’t thin the batter out too much. 

Also, the crunchy cinnamon-sugar topping?! INCREDIBLE. 

Banana Bread Recipe

How to ripen bananas ASAP:

1) 24 Hour Counter Method – the night before, place a bunch of bananas (without separating) in a paper bag and cover. This blocks just enough oxygen for the bananas to emit ethylene, which is what speeds up the ripening process. 

2) Quick Oven Method – place them on a baking sheet and bake at 150°C for 15-20 minutes or until they’ve turned completely brown. Let them cool completely before using.

Once the banana bread is baked and smelling absolutely delicious, you should wait 30 minutes or so before slicing into it. I speak from experience when I say it really needs the time to properly set up and finish baking after coming out of the oven. If you do somehow manage to have some leftover for the next day, you could pop them into the microwave for 10-15 seconds. BUT my favourite way to heat them up is to pan-fry the slices. They edges get nice and crispy and ahhhhh just so good!!! Don’t forget to serve with some butter and/or cream cheese. 

Banana Bread Recipe

If you do try out my Banana Bread recipe, please please please leave a comment, tag me on Instagram (@Chyuens_), just get in touch! I’d love to see how it turns out x. 

Banana Bread

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Impossibly delicious, unbelievably moist and tender, and ridiculously easy to make - this is the only Banana Bread recipe you will ever need in your life!!! Perfect for breakfast, as a mid-day snack, or late night dessert.


  • 100g salted butter, melted and cooled
  • 180g brown sugar
  • 130g full-fat Greek yogurt (or sour cream)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 380g ripe bananas (weighed without skins) (about 3-4 medium bananas)
  • 190g plain flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 100g walnuts/pecans, chopped
  • 1 tablespoon white sugar
  • 1/4 teaspoon cinnamon



Preheat the oven to 160°C. Grease and line a 9x5 inch loaf pan with parchment paper. I recommend cutting the parchment paper slightly larger such that the ends hang over the long sides of the pan (this makes removal of the cake a lot easier).


In a bowl, whisk together the flour, baking soda, salt, and cinnamon and set aside.


In another large bowl, add in the melted butter and brown sugar. Using an electric mixer (with a paddle attachment), whisk on medium-high speed for 3 to 4 minutes or until you get a paste-like consistency. Add in the yogurt and whisk for another minute.


Add the eggs one at a time, ensuring it is fully incorporated before adding the other. Then, add in the vanilla and mashed banana and mix until well-incorporated.


Gently fold in your dry ingredients, followed by the walnuts, until just combined. Be careful not to overmix. Pour the batter into your prepared loaf pan and use a spatula/soon to smoothen the top.


In a small bowl, mix together the white sugar and 1/4 teaspoon cinnamon. Sprinkle the cinnamon sugar over the batter, as evenly as you can. Bake for 60-65 minutes or until a skewer inserted into the middle comes out clean.


Allow the banana bread to cool in the pan for at least 30 minutes before carefully inverting onto a wire rack to cool completely.


This banana bread will keep for up to three days in an airtight container on the countertop, but can also be frozen for up to a month (see notes). I like to freeze it in individual slices so that i can have a piece whenever I fancy.


You can freeze slices, half loaves, or whole loaves of banana bread. I’d recommend wrapping the loaves/slices in foil, placing them in a zip-top bag, and removing as much air as you can. This reduces any ‘freezer-burn’. The banana bread will last in the freezer for up to four months.

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