Super Moist Banana Bread (Printer-Friendly)
A delightful, ultra-moist banana bread bursting with banana flavor, ideal for breakfast or a delicious snack any time of day.
# What You'll 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 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 (optional)
→ Add-Ins (optional)
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 it 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 well combined.
03 - In another 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 (not wet batter).
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 this impossibly tender crumb that stays moist for days
- It transforms those 'too ripe' bananas into something everyone actually fights over
02 -
- Overmixing develops gluten and makes the bread tough instead of tender
- The toothpick test should show moist crumbs, not come out completely clean
03 -
- Toast your nuts in a dry pan for 3 minutes before adding them to the batter
- Room temperature ingredients blend more easily and create better texture