Super Moist Banana Bread (Printable)
Ultra-moist banana bread loaded with ripe banana flavor, perfect for breakfast or afternoon snacking.
# 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 Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it 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 another bowl, sift together flour, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredients into the wet mixture, mixing just until incorporated. Do not overmix.
05 - Stir in nuts and/or chocolate chips if using.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
08 - Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Pointers:
01 -
- The texture is incredibly moist without being dense or heavy, thanks to the yogurt in the batter
- It uses those bananas you thought were too far gone to eat, turning potential waste into something amazing
- This bread stays fresh for days and actually tastes better on day two when the flavors have settled
02 -
- Overmixing the batter develops too much gluten, making the bread tough instead of tender
- The toothpick test is better than a timer, insert it into the center and look for moist crumbs not wet batter
- Cooling completely before slicing is crucial or the steam will escape and the bread will dry out
03 -
- Line your loaf pan with parchment paper leaving overhang on the long sides for easy removal
- Tap the pan on the counter once after pouring the batter to release any air bubbles
- Rotate the pan halfway through baking if your oven has hot spots for even browning