Super Moist Banana Bread (Print)

Delightful banana bread bursting with flavor, perfect for breakfast or snack time.

# What You 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 Make It:

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, 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.
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 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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 Advice:

01 -
  • The texture is incredibly moist without being dense or heavy
  • It uses those overripe bananas you might otherwise throw away
  • Simple ingredients create something that tastes like it came from a bakery
02 -
  • Overmixing the batter creates a tough rubbery texture so stop mixing as soon as the flour disappears
  • The toothpick test is crucial a few moist crumbs are perfect but wet batter means it needs more time
  • Cooling in the pan for exactly 10 minutes prevents the bread from falling apart but prevents it from getting soggy
03 -
  • Lightly toast your nuts in a dry pan before adding them to the batter
  • Sprinkle demerara sugar on top before baking for a crunchy sweet crust
  • Use a light-colored metal pan for the most even browning

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