Banana bread recipe – moist, easy & quick to make

January 14, 2026

Do you have a few overripe bananas left over? Perfect – they make a wonderful, moist banana bread. This recipe with ripe bananas is super easy and quick to make. Ideal for breakfast, as a snack between meals or with coffee in the afternoon. I hope you enjoy my banana bread recipe ❤️.

Why you’ll love this banana bread:

Super juicy thanks to ripe bananas and yogurt
Simple basic recipe that can be modified as desired
Completely egg-free – perfect for people with intolerances or vegan diets
Vegan possible – simply replace butter and yogurt
Perfect for using up bananas that are already too brown to snack on

Banana bread without egg – the ingredients

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

Flour
Baking powder & baking soda
Cinnamon and nutmegfor that certain something
Brown sugar for a caramel note
Ripe bananas – the riper, the better
Greek yogurt or plant-based alternative
Butter or neutral oil
Walnuts for the crunch (optional)
Tip: You can also replace the walnuts with chocolate chips or berries.
💡 No egg needed! The ripe bananas naturally bind the dough – so the banana bread remains wonderfully moist and is ideal for anyone who wants to avoid eggs.

Step-by-step instructions

Step 1: Prepare. Preheat the oven to 175 °C top/bottom heat. Grease a loaf tin (approx. 23 x 13 cm) well.
Step 2: Mash. Mash the bananas and mix with the melted butter.
Step 3: Blend. Stir in the sugar, vanilla and yogurt.
Step 4: Mix the dry ingredients. In a second bowl, mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Step 5: Make the dough. Stir the dry ingredients into the wet ingredients until just combined.

Step 6: Refine. Fold in the walnuts and pour the batter into the tin.
Step 7: Bake. for approx. 55-65 minutes. After 40 minutes, cover loosely with aluminum foil if necessary.
Step 8: Leave to cool. Leave to cool, first in the tin for 15 minutes, then on a wire rack.

Can I reduce the sugar in banana bread?

Yes – and this is one of the most frequently asked questions about banana bread! Ripe bananas are naturally very sweet. The brown sugar in the recipe provides a moist texture and a slightly caramelly note, but is not a must
Tip: If you use very ripe (brown) bananas, you can easily reduce the amount of sugar to 70 g or even leave it out completely – especially if you enjoy the bread as a breakfast rather than a cake.
Alternatively, you can also use natural sweeteners such as date paste or maple syrup. In this case, make sure you use a little less yogurt or fat to even out the consistency.

Frequently asked questions about banana bread

What is the shelf life of banana bread?
It will keep for about 4 days at room temperature in an airtight box. You can also cut it into slices and freeze it for up to 3 months.
Can I make the recipe vegan?
Replace butter with oil and yogurt with a plant-based alternative such as coconut yogurt.
Why is my banana bread getting dry?
It has probably been in the oven too long. Only bake until a wooden stick comes out clean – it will firm up as it cools.

Conclusion: Simple banana bread for every day

Whether for breakfast, as a snack or for guests – this banana bread recipe is a real all-rounder. It is guaranteed to succeed and can be wonderfully customized. Once you’ve started, you’ll never want to throw away bananas again!

More baking recipes from me

Do you like my banana bread recipe? Then I have 3 similar recipes here. I’m sure you’ll like them too.

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What do you think of my banana bread recipe?

Praise, Criticism, Opinions

If you have tried a recipe I would be very interested in your opinion. Just leave me a comment below or let me know what you think of this recipe on Instagram. I’m always happy to receive praise, more tips and friendly criticism.

Best regards

Banana Bread Recipe – moist, easy & quick to make

Easy Banana Bread Recipe – incredibly moist, quick to make, and perfect for ripe bananas! Made with cinnamon, yogurt, and walnuts. Perfect for breakfast or with your morning coffee!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Backzeit 55

Total Time 1 10

Servings: 1 Kastenform

Course: Baking, Frühstück, Kuchen & gebäck, Party snacks, Snacks

Cuisine: Amerikanisch, Fusion, International

Ingredients Equipment Method Notes

Ingredients

250 g all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon grounded
¼ tsp nutmeg grounded
110 g butter melted (or neutral oil)
100 g brown sugar you can reduce the amount
120 g Greek yogurt or plant-based yogurt
250 g ripe bananas about 3, mashed
1 tsp vanilla extract
50 g walnuts roughly chopped (optional)

Equipment

1 Kasten-Form

Method

Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mash the bananas and mix them with the melted butter.
Add the sugar, vanilla, and yogurt to the banana mixture and stir to combine.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the walnuts, pour the batter into the loaf pan, and optionally sprinkle more nuts on top.
Bake for 55–65 minutes.(Tip: After about 40 minutes, loosely cover the top with aluminum foil to prevent over-browning.)
Let the banana bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Storage

At room temperature: Store in an airtight container and enjoy within about 4 days.
Frozen: Freeze in slices for up to 3 months.

You can also swap the walnuts for chocolate chips or berries if you prefer.

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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