Moist Banana Bread (Printable)

Classic banana bread with tender crumb and rich flavor, ideal for breakfast or snacks

# What's Needed:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 1/4 cups)
02 - 1/2 cup unsalted butter, melted and cooled
03 - 2 large eggs
04 - 1/2 cup plain yogurt or sour cream
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon

→ Optional Add-ins

13 - 3/4 cup walnuts or pecans, chopped
14 - 1/2 cup chocolate chips

# How to Make It:

01 - Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, eggs, yogurt or sour cream, and vanilla extract until smooth.
03 - In a separate bowl, stir together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
04 - Gently fold the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
05 - Fold in nuts or chocolate chips if using.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Tips for Success:

01 -
  • The texture is incredibly moist without being dense or heavy like some banana breads can get
  • It uses up those overripe bananas you might otherwise throw away
  • The recipe is forgiving enough for beginners but impressive enough for experienced bakers
02 -
  • Overmixing the batter will make your bread tough and rubbery, so stop as soon as the flour disappears
  • The bread is done when it has a deep golden color and a toothpick inserted in the center comes out clean or with just a few moist crumbs
  • Letting the bread cool completely before slicing is torture but prevents it from crumbling apart
03 -
  • Freeze overripe bananas if you cannot bake right now, just peel and store in a freezer bag
  • Let your mashed bananas sit for about 10 minutes before mixing to release more liquid and flavor
  • Use light colored metal pans for best results, dark pans can cause the edges to overbrown

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