Super Moist Banana Bread with yogurt – what is the trick to keeping it very moist?
If you tried my Moist Pumpkin Bread you already know what is the trick. Brown sugar, oil Greek yogurt and mashed bananas make the batter moist, but that is not all. After baking, you wrap the loaf in aluminum foil so that moisture does not evaporate, but is kept inside instead.
Since Moist Pumpkin Bread was a big hit, I thought it would be good idea to use the same recipe for making banana bread. And I was right. It turned out equally delicious and fluffy.
This time I used Greek yogurt instead of water to make it a little more dense. I believe buttermilk or sour cream would also work fine.
The loaf is mildly spiced with cinnamon, cloves and nutmeg, but that is purely optional. If you don’t like it spicy, use just a teaspoon of vanilla extract instead.
Super Moist Banana Bread is a great way to use overripe bananas. It is whipped together quickly and easily. For breakfast or for dessert, it is delicious paired with a cup of coffee or milk!
Click PLAY button to watch how to make Super Moist Banana Bread video recipe:
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 cup + 1 1/2 Tbsp all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- SPICES (optional): 1/4 tsp cinnamon, a pinch of nutmeg and cloves
- 1 large egg or 2 small ones
- 3/4 cup mashed banana (from about 3 fresh overripe bananas)
- 1/3 cup oil
- 1/3 cup Greek yogurt or milk
- 1 tsp vanilla extract
In a large bowl, combine white and brown sugar, flour, baking powder, baking soda salt and spices.
In another bowl, combine egg, mashed banana, oil, Greek yogurt and vanilla extract. Whisk until combined.
Grease one 9x4 inch ((6 cups or 1.4 liters volume) loaf pan and pour the batter into it.
Bake in 350 F (175 C) oven for 45-60 minutes, or until a toothpick inserted in the middle of the bread come out clean. Let cool for about 5 minutes in the pan.
Take banana bread out of the pan and wrap in aluminum foil. Let it cool off completely before cutting and serving.
1/3 what of Greek yogurt…cup….teadpoon…tablespoon?????
1/3 cup Greek yogurt
Look at the video pause when yogurt is added. You can see Pyrex measure cup.
Your banana bread looks lovely, I don’t have a loaf pan. Can I make muffins instead??
What am I doing wrong? The bread keeps “falling”.. it’s so delicious but it won’t rose and stay risen.
There are so many reasons for bread to fall: too much or too little moisture, wrong baking temperature, under-baking, improper mixing, too much baking powder, too hot or humid climate, high altitude etc. I cannot guess which one could be the problem.
Yes, mine did not rise and fell after baking too. I followed the technique in the video and measured all ingredients according to the recipes, baked it for one hour. Could it be due to humidity in Malaysia?
I honestly don’t know what could be the reason.
Hello, your banana nut bread is awesome!!! Im just wondering how high yours comes when it is fully baked? I see the comments about the baked bread not rising…but maybe that’s just the recipe?? Mine doesn’t ever rise above about 2.5 inches to three inches….but it is always fully baked and delicious … but I have to admit, it’s not as tall as the breads you see in the grocery stores or Starbucks. So I am wondering if yours is only about 3 inches high when fully baked as well?