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Moist Banana Bread



  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1 Pinch Salt
  • 1 box 3.4 oz Vanilla pudding and Pie Filling


  • 3/4 cup Light brown sugar
  • 1 container 3.5 oz Non-fat Yogurt in Banana Cream Flavor
  • 2 eggs beaten
  • 1/2 cup unsalted butter
  • 1 tsp Vanilla extract
  • 4 over ripe bananas smashed


  • 1/2 cup Light Brown Sugar
  • 2 teaspoons cinnamon


  • Preheat oven to 350 degrees F.
  • Grease a 9" loaf pan with canola oil and line with parchment paper and set aside.
  • In a medium sized bowl, mix in dry ingredients using a wire whisk and set aside.
  • In large electric mixing bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, and vanilla until combined.
  • Add in the dry ingredients and mix 5-6 times until gently mix and then remove bowl from the stand mixer and fold in mashed banana using a spatula. Make sure to scrape the sides
  • Batter should be thick and clumpy but do not over mix since it will make your bread tough.
  • Spread the batter into the prepared pan.


  • In a small bowl ,mix remaining sugar and cinnamon and pat on top of the batter.
  • Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
  • Allow the bread to cool completely before cutting into slices.


This recipe was adapted, with some minor changes to make it easy, from Domestic Rebel
NOTE: I made this bread so many times without using yogurt and box of vanilla pie filling, and it is still really moist and soft. I JUST ADDED 2 MORE OVER RIPE BANANAS AND DIVIDE THE BATTER IN 2 PANS