Here’s the deal, banana breads are overall a relatively simple recipe. But not all banana bread recipes are created equal. Some are butter based, some have white sugar, some have nuts, and some have chocolate! Here’s how you get my best, soft banana bread!
Personally, I have always been drawn to banana breads that are oil based, I feel like the crumb of the bread is much softer and more moist than those made from butter.
My recipe calls for brown sugar, I feel that the moisture and the molasses in brown sugar lends to the softness of the bread. Also, I feel that the flavor of the brown sugar compliments the banana more than white sugar would.
Feel free to use mini loaf tins for this recipe, just as I did for the photos. The recipe works for 1 standard loaf tin or for 3 mini loaf tins (about 3 x 5 1/2 inches). Bake time for standard loaves is 50 – 55 minutes. Mini is about 30 minutes.
It helps to whisk the liquids (eggs, vanilla extract, oil, and yogurt) in a separate bowl before stirring into the dry ingredients because it prevents yogurty lumps from forming. (if you don’t have yogurt, you can use milk but I would recommend using the yogurt)
Dry Ingredient 
Thoroughly Whisked Liquid 
Create a well in the dry ingredients to make mixing easier
For the bananas, they need to be ripe but they can range from pretty ripe to super over ripe. Just depends on what you have on hand.
My bananas “pretty ripe” 
Mashed Bananas 
Final Batter w/ Bananas
It’s at this stage that you can choose to add any other mix ins that you prefer. I suggest walnuts, chocolate chunks, ground cinnamon, ground nutmeg, or even a dash of maple syrup!
Pre Bake (it is better to fill three tins to a minimum of 2/3 full, unlike what I did) 
Final Product 
Enjoy!
Enjoy your soft banana bread with milk, tea or coffee any time of the day!
Soft Banana Bread
Equipment
- Standard Loaf Tin
- Mini Loaf Tin
- Parchment Paper
Ingredients
- 1½ Cup All Purpose Flour
- 1 Cup Light Brown Sugar
- 1½ tsp Baking Soda
- 1 tsp Kosher Salt
- ½ Cup Yogurt unsweetened, unflavored (if you don't have yogurt you can use whole milk)
- ¾ Cup Vegetable Oil
- 2 Eggs
- 1¼ tsp Vanilla Extract
- 3 Large Ripe Bananas
Instructions
- Preheat the oven to 350°. If you are using mini loaf pans bake for about 30-35 mins. If you are using standard loaf pans bake for 50 – 55 mins.
- Measure and stir together the flour, sugar, salt, and baking soda in a large bowl.
- In a separate bowl whisk together the yogurt, oil, eggs, and vanilla extract.
- Create a well in the center of the bowl with the dry ingredients and pour in the liquid ingredients. Stir properly.
- Mash the bananas with a fork or spoon in an empty bowl and then mix that into the batter.
- Feel free to add 1½ teaspoon of cinnamon as a flavor booster. Or walnuts or chocolate chunks.
- Fill a lined and greased loaf tin to at least ⅔ full.
- If you are using mini loaf pans bake for about 30 – 35 mins. If you are using standard loaf pans bake for 50 – 55 mins.
Check out some of my other recipes!
