Super Moist Banana Bread (Printer-friendly)
Delightfully moist banana bread loaded with ripe banana flavor, ideal for breakfast or snacks.
# What You’ll Need:
→ Wet Ingredients
01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil or melted unsalted butter
04 - 1/2 cup plain yogurt or sour cream
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon
→ Add-Ins
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# How-To Guide:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together mashed bananas, eggs, oil or melted butter, yogurt or sour cream, sugar, and vanilla extract until well combined.
03 - In a separate bowl, sift together flour, baking soda, salt, and cinnamon until thoroughly blended.
04 - Gently fold dry ingredients into wet mixture, mixing just until incorporated. Avoid overmixing to prevent dense texture.
05 - Stir in nuts or chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth top evenly.
07 - Bake for 50-60 minutes until toothpick inserted into center comes out clean or with a few moist crumbs.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The yogurt trick creates the most tender crumb youve ever experienced in banana bread
- This recipe transforms overripe bananas into something worth actually letting them go brown for
02 -
- Overmixing develops too much gluten making the bread tough instead of tender
- Checking for doneness too early causes the center to collapse and become dense
03 -
- Use frozen overripe bananas then thaw and drain excess liquid for concentrated banana flavor
- Let the batter rest for 10 minutes before baking for a taller loaf