Super Moist Banana Bread (Printable)
Ultra moist banana bread made with ripe bananas, yogurt, and optional nuts or chocolate chips. Ready in 70 minutes.
# 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
# Directions:
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 thoroughly combined.
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 or chocolate chips if desired.
06 - Transfer batter to prepared loaf pan and smooth top evenly.
07 - Bake for 50-60 minutes until a toothpick inserted into center comes out clean or with a few moist crumbs.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Hints:
01 -
- The texture is incredibly tender and moist, never dry or crumbly like some bakery versions
- It uses up those brown bananas you might otherwise throw away
- The recipe is forgiving enough to make on lazy weekend mornings without much fuss
02 -
- Overmixing develops gluten and makes the bread tough, so stop as soon as the flour disappears
- Every oven is different so start checking at 50 minutes to avoid overbaking
03 -
- Sprinkle demerara sugar on top before baking for a crunchy caramelized crust
- Let your bananas ripen on the counter until they are almost completely black for the sweetest result