Moist Banana Bread (Printable)
A classic loaf with tender crumb and rich banana flavor, ideal for breakfast or snacks.
# What You Need:
→ Wet Ingredients
01 - 3 large ripe bananas, mashed (about 1 1/4 cups)
02 - 1/2 cup unsalted butter, melted and cooled
03 - 2 large eggs
04 - 1/2 cup plain yogurt or sour cream
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon
→ Optional Add-ins
13 - 3/4 cup walnuts or pecans, chopped
14 - 1/2 cup chocolate chips
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
02 - In a large mixing bowl, whisk together mashed bananas, melted butter, eggs, yogurt or sour cream, and vanilla extract until smooth.
03 - In a separate bowl, stir together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
04 - Gently fold dry ingredients into wet mixture, mixing just until combined. Do not overmix.
05 - Fold in nuts or chocolate chips if using.
06 - Pour batter into prepared loaf pan and smooth top with spatula.
07 - Bake for 50-60 minutes, or until toothpick inserted into center comes out clean or with just a few moist crumbs.
08 - Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The texture is impossibly moist without being dense or heavy
- It uses up those bananas you might otherwise toss
02 -
- Overmixing creates tough bread, so stop as soon as the flour disappears
- Every oven is different so start checking at 50 minutes
03 -
- Freeze overripe bananas if you cannot bake right now, they thaw perfectly
- Use a light colored pan to prevent the bottom from over baking