Moist Banana Bread (Print View)

A classic moist banana bread with tender crumb and rich flavor, perfect for any time of day.

# What You'll Need:

→ 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 50-60 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.

# Expert Hints:

01 -
  • The combination of yogurt and melted butter creates an incredibly tender crumb that stays moist for days
  • This recipe strikes that perfect balance between sweet breakfast treat and not-quite-dessert
02 -
  • Overmixing is the enemy of tender banana bread, so stop as soon as the flour disappears
  • The toothpick test is crucial, but remember that a few moist crumbs are better than an overbaked dry loaf
03 -
  • If your bananas aren't ripe enough, place them in a 300°F oven for 15 to 20 minutes until blackened
  • Let the batter rest in the pan for 10 minutes before baking to help the leavening activate

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