Super Moist Banana Bread (Printable)
Ultra-moist banana bread bursting with flavor, ideal for breakfast or snacking.
# 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
# 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 ground 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 yogurt creates an incredibly tender crumb that stays moist for days, unlike those dry bakery versions that taste like disappointment
- There is something deeply satisfying about transforming seemingly ruined bananas into the most beloved quick bread in your repertoire
02 -
- The toothpick test can be misleading if you hit a chocolate chip, so test in a few different spots to be certain the center is actually done
- Overmixing develops gluten, which turns tender banana bread into something closer to a rubber doorstop, so stop as soon as the flour disappears
03 -
- Freeze overripe bananas whole in their peels when you cannot bake immediately, then thaw and mash when you are ready to make bread
- Do not use a metal pan for mixing if you plan to add acidic ingredients like sour cream, as this can give the bread a metallic aftertaste