Super Moist Banana Bread (Print)

Ultra-moist banana bread bursting with flavor, ideal for breakfast or snacking.

# Ingredient List:

→ 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 tsp vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp salt
10 - 1/2 tsp ground cinnamon

→ Add-Ins

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# How-To Steps:

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 butter, yogurt or sour cream, sugar, and vanilla extract until fully incorporated.
03 - In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
04 - Gently fold dry ingredients into wet mixture, mixing just until incorporated. Avoid overmixing to prevent tough texture.
05 - Stir in nuts and/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 in 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.

# Expert Suggestions:

01 -
  • The texture is incredibly moist and tender never dry or crumbly like some quick breads can be
  • It uses simple pantry staples so you can probably make it right now without a special grocery trip
  • The recipe is forgiving enough for beginners but impressive enough to serve to company
02 -
  • The toothpick test is crucial but look for moist crumbs not completely clean which means the bread is perfectly baked through
  • Overmixing creates tough rubbery bread so stop as soon as the flour disappears even if there are small lumps
  • Letting the bread cool in the pan for exactly 10 minutes helps it set but leaving it longer will make the bottom soggy
03 -
  • Freeze your overripe bananas unpeeled in a freezer bag and thaw them in a bowl before mashing they release extra liquid making the bread even moister
  • If your oven runs hot check the bread at 45 minutes and tent with foil if the top is browning too quickly

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