Super Moist Banana Bread (Printable Version)
Ultra-moist banana bread bursting with flavor, perfect 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
→ Optional Add-Ins
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# Method:
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 thoroughly combined.
03 - In a separate bowl, sift together flour, baking soda, salt, and ground cinnamon.
04 - Gently fold dry ingredients into wet mixture, mixing just until incorporated. Avoid overmixing to prevent dense texture.
05 - Stir in nuts and/or chocolate chips if desired.
06 - Transfer batter to prepared loaf pan and smooth top surface evenly.
07 - Bake for 50 to 60 minutes until toothpick inserted into center comes out clean or with few moist crumbs.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Chef's Tips:
01 -
- Uses those overripe bananas you would otherwise throw away
- Stays incredibly moist for days unlike other recipes that dry out
- Takes just fifteen minutes to get into the oven
02 -
- Overmixing develops gluten and makes bread tough instead of tender
- Every oven is different so check at 50 minutes and cover with foil if top browns too fast
03 -
- Let your bananas thaw completely if frozen and drain any excess liquid
- Sprinkle demerara sugar on top before baking for a crunchy sweet crust