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banana bread


How to make The Best moist Banana Bread ever!
This Banana bread features super moist and melty crumbs and is enriched with irresistible chocolate chunks (banana and chocolate is a match made in heaven!), but you can of course substitute it with chopped walnuts or pecans.
This recipe is super easy, but I give you some tips: please use overripe Bananas for this recipe and mix sugar and butter for several minutes until very pale and fluffy! You won't regrert it!
This Banana Bread is very soft and moist, perfect for breakfast!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Bread, Breakfast, Dessert
Cuisine American
Servings 1 Loaf
Calories 273 kcal


  • 250 g (2 cups) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3 (300 g-3,5 oz) large overripe bananas
  • 100 g (1/2 cup) unsalted butter room temperature
  • 150 g (3/4 cups) muscovado dark brown sugar or brown sugar
  • pinch of salt
  • 40 g (3 tbsp) vegetable oil I used sunflower seed oil
  • 2 eggs room temperature
  • 1 tsp vanilla paste or vanilla extract
  • 125 g (1/2 cup) unsweetened plain yogurt
  • 85 g (1/2 cup) chocolate chunks or chocolate chips


  • In a medium size bowl sift together flour, baking soda, cinnamon and set aside.
  • Cut in slices bananas and mashed with a fork a or a potato masher. Set aside.
  • In a large size bowl place butter, sugar, salt, vegetable oil and mix with a hand mixer for at least 4 minutes or until pale and fluffy.
  • Incorporate the eggs one at a time, vanilla paste, yogurt and mashed bananas. Mix until well combined.
  • Sift in two times the flour mix and gently fold it with a spatula: don’t overmix flour mixture.
  • Incorporate the chocolate chunks.
  • Place the batter into a loaf pan 4,5x9 inch - 11,5x 22,5cm lined with parchment paper and greased.
  • Bake in preheated oven at 180°C – 350°F for 50-55 minutes or until a toothpick comes out clean but with some little moist crumbs.
  • Remove from the pan and allow to cool down on a wire rack.



Serve at room temperature or warm with ice cream on top.
Store at room temperature for 1-2 days or in refrigerator for 1 week or in freezer for up to 3 months.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

Don’t lose any recipe!



This recipe is very easy and always gives super moist and soft banana bread, so forget that banana bread that become hard and dry after few hours that are baking!

Even if it’s so easy and foolproof, if you don’t want to make any mistake, I give you a precious tip: be patient and mix your butter and sugar with a hand mixer until becomes pale, fluffy and incorporate a lot of air.


When you use banana for baking, it is very important to use overripe bananas. The ones you wouldn’t eat because too ripe, full of black spots, are perfect for baking! Overripe bananas feature a lot of sugar (fructose) that make your baking goods absolutely irresistible!

They are also easier to mash because very soft and turn easily out into a very creamy puree.

If you don’t want to wait until your bananas become overripe, you can poke them through the skin and put them in microwave for about 1 minute.


I love the banana-chocolate match, but if you are looking for a healthier version, you can substitute dark chocolate with chopped pecans or walnuts.