Best Ever Banana Bread (Print)

Moist, tender loaf loaded with ripe bananas and warm spices, ready in just over an hour.

# What You Need:

01 - 3 large ripe bananas, mashed (about 1 1/4 cups)

02 - 2 large eggs

03 - 1/2 cup unsalted butter, melted and cooled

04 - 1/2 cup plain yogurt or sour cream

05 - 1 teaspoon vanilla extract

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 salt

11 - 1/2 teaspoon ground cinnamon

12 - 1/4 teaspoon ground nutmeg

13 - 1/2 cup chopped walnuts or pecans

14 - 1/2 cup chocolate chips

01 - Preheat the 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, melted butter, yogurt (or sour cream), and vanilla extract until smooth.

03 - In a separate bowl, whisk flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg until well combined.

04 - Add dry ingredients to the wet mixture and gently fold together until just combined. Do not overmix.

05 - Fold in nuts or chocolate chips, if using.

06 - Pour batter into the prepared loaf pan and smooth the top with a spatula.

07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

The texture is incredibly moist without being dense, almost like cake but better for breakfast
You probably have everything in your kitchen right now, making it perfect for last minute baking

02 -

Overmixing develops gluten and makes bread tough, stop as soon as the flour disappears
Every oven is different, start checking at 50 minutes and tent with foil if the top browns too fast

03 -

Freeze overripe bananas whole in their skins, then thaw and mash when baking inspiration strikes
Line your pan with parchment paper handles for foolproof removal every time