Soft Banana Bread
Equipment
- 1 loaf pan (9x5 inch)
- 2 mixing bowls (medium)
- 1 Whisk
- 1 Rubber spatula
- 1 fork (for mashing bananas)
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
- 1 Oven
Ingredients
- 3 large ripe bananas mashed
- 120 gram unsalted butter melted and slightly cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram salt
- 120 milliliter plain yogurt or sour cream room temperature
- 2 gram ground cinnamon optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5 inch loaf pan with parchment paper.
- In a medium bowl whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In a separate bowl mash the ripe bananas with a fork until mostly smooth.
- Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla to the bananas and whisk until smooth and glossy.
- Whisk the yogurt or sour cream into the banana mixture until fully incorporated.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour remains, avoiding overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Carefully lift the bread out onto a wire rack and let it cool for at least another 10 minutes before slicing and serving.
Notes
For extra soft banana bread, use very ripe bananas with plenty of brown spots, as they add moisture and sweetness. Bringing eggs and yogurt to room temperature helps the batter mix more evenly, giving a tender crumb. Avoid overmixing once you add the flour, since that can make the bread dense rather than soft. If the top is browning too quickly while baking, loosely tent the loaf with foil for the last 15 minutes. Let the bread cool before slicing for cleaner cuts, and store leftovers wrapped at room temperature for up to three days or freeze slices individually for quick future snacks.
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