Super Moist Banana Bread
Equipment
- 1 loaf pan (9x5 inch)
- 2 mixing bowls (medium)
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 toothpick or cake tester
Ingredients
- 3 large bananas very ripe and 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
- 3 gram fine salt
- 2 gram ground cinnamon
- 60 milliliter plain yogurt or sour cream room temperature
- 80 gram chopped walnuts optional
- 60 gram chocolate chips optional
- 5 gram unsalted butter softened for greasing pan
- 10 gram all-purpose flour for dusting pan
Instructions
- Preheat the oven to 175°C (350°F).
- Grease the loaf pan with softened butter and dust lightly with flour, tapping out any excess.
- 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 with a few small lumps.
- Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla to the mashed bananas and whisk until smooth.
- Stir 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.
- Fold in the chopped walnuts and chocolate chips, if using, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the banana bread for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- If the top is browning too quickly, loosely tent the loaf with aluminum foil for the last 10–15 minutes of baking.
- Remove the pan from the oven and place it on a cooling rack to cool for 15–20 minutes.
- Run a knife around the edges, carefully remove the loaf from the pan, and let it cool completely on the rack before slicing.
Notes
Use very ripe bananas with lots of brown spots for maximum sweetness and moisture, and avoid overmixing the batter once you add the dry ingredients, as this can make the bread dense and tough. For extra moisture, yogurt or sour cream should be at room temperature so it blends smoothly without seizing the melted butter. Letting the bread cool before slicing helps it set and prevents crumbly slices. You can customize the loaf with nuts, chocolate, or even a swirl of peanut butter, but don’t add so many mix-ins that the batter becomes crowded. Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze slices individually for quick breakfasts and snacks.
Tried this recipe?Let us know how it was!