Super Moist Banana Bread (Printable Version)

Ultra-moist banana bread bursting with flavor, perfect for breakfast or snacks.

# 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 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 fully incorporated.
03 - In a separate bowl, sift together flour, baking soda, salt, and cinnamon until well blended.
04 - Gently fold dry ingredients into wet mixture, mixing just until incorporated. Avoid overmixing to prevent tough texture.
05 - Stir in nuts and/or chocolate chips if desired until evenly distributed throughout batter.
06 - Pour batter into prepared loaf pan and smooth top evenly with spatula.
07 - Bake for 50-60 minutes until toothpick inserted in center comes out clean or with few moist crumbs, not wet batter.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is incredibly dense and moist without being heavy or soggy like some quick breads can get
  • It uses up those bananas you would otherwise feel guilty throwing away
  • The recipe is forgiving enough that you probably have everything right now in your pantry
02 -
  • Overmixing develops too much gluten and makes the bread tough instead of tender
  • Every oven is different so start checking at 50 minutes even if the recipe says longer
  • The toothpick should come out with moist crumbs not wet batter or completely clean
03 -
  • Sprinkle demerara sugar on top before baking for a crackly crust
  • Let the batter rest for 10 minutes before baking for better rise

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