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Moist No-Mixer Banana Bread Recipe

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3.8 from 12 reviews

A moist and flavorful banana bread recipe that requires no mixer, perfect for using up very ripe bananas. This easy-to-make bread combines mashed bananas, yogurt, and a few simple ingredients for a tender crumb and delicious taste. Optional add-ins like chocolate chips or nuts add extra texture and flavor.

Ingredients

Banana Mixture

  • 1 cup mashed VERY RIPE bananas (about 2 large bananas with brown spots on peel)
  • ½ cup plain or Greek yogurt, low fat (buttermilk or sour cream can be substituted)
  • 1 teaspoon baking soda

Wet Ingredients

  • ½ cup butter (one stick), very soft, salted or unsalted
  • ¾ cup brown sugar (or white sugar, adjust to taste)
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt (omit if using salted butter)

Optional Add-Ins

  • ½ cup (87 g) chocolate chips, toffee bits, pecans, walnuts, or raisins

Instructions

  1. Preheat and Prepare Pan: Heat oven to 350°F (176.7°C). Crumple a piece of parchment paper into a ball, smooth it out, and line a 9x5 inch (23x13 cm) loaf pan or a 4x8 inch (20x10 cm) loaf pan. Alternatively, spray the pan with oil or line it with aluminum foil.
  2. Mix Banana Mixture: In a small bowl, combine mashed bananas, yogurt, and baking soda using a fork or spoon until evenly mixed.
  3. Combine Dry Ingredients: In a medium bowl or measuring cup, stir together the flour, baking powder, and salt (if using) until well combined.
  4. Mix Wet Ingredients: In a large bowl, use a spoon or whisk to cream the softened butter and brown sugar until well combined. Add the room temperature egg and vanilla extract, then whisk the mixture until smooth and creamy.
  5. Combine All Mixtures: Add the banana-yogurt mixture to the wet ingredients and mix well. Gradually add the flour mixture in three parts, stirring lightly between additions to avoid overmixing. The batter should be thick and just combined.
  6. Add Optional Ingredients: Fold in any optional add-ins like chocolate chips or nuts if using.
  7. Bake Banana Bread: Spoon the batter into the prepared loaf pan and bake for 50-60 minutes, testing for doneness with a toothpick or cake tester. Start checking around 50-55 minutes as oven temperatures vary. If the center is wet, bake for another 3-5 minutes and test again.
  8. Cool and Serve: Remove the pan from the oven and allow the bread to cool for 10 minutes. Use the parchment edges to lift the bread out of the pan and let it cool further. Enjoy warm for the best taste and texture.

Notes

  • Use very ripe bananas with brown spots for the best flavor and natural sweetness.
  • You can use either salted or unsalted butter; omit the added salt if using salted butter.
  • Flour substitutes such as gluten-free flour can be used but ensure proper measurement as it may affect texture.
  • The loaf pan size may affect baking time; smaller pans might need a bit longer baking.
  • Do not overmix the batter as it can result in a dense banana bread.
  • Allow the egg to come to room temperature by running under warm water if needed for better batter consistency.

Find it online: https://cozyplatter.com/moist-no-mixer-banana-bread-recipe/