Moist Banana Bread (Printable)

Classic tender banana bread with rich flavor and moist texture, ideal for breakfast or snacks.

# What You Need:

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

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

13 - 3/4 cup walnuts or pecans, chopped

14 - 1/2 cup chocolate chips

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line with parchment paper.

02 - In a large mixing bowl, whisk together mashed bananas, melted butter, eggs, yogurt or sour cream, and vanilla extract until smooth.

03 - In a separate bowl, stir together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.

04 - Gently fold dry ingredients into wet mixture, mixing just until combined. Do not overmix.

05 - Fold in nuts or chocolate chips if using.

06 - Pour batter into prepared loaf pan and smooth top with spatula.

07 - Bake for 50-60 minutes, or until toothpick inserted into center comes out clean or with just a few moist crumbs.

08 - Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.

01 -

The texture is impossibly tender without being dense or heavy like some banana breads can get
It uses up those spotty bananas you might otherwise toss, turning them into something

02 -

Overmixing the batter will make your bread tough and dense, so stop as soon as the flour disappears
The baking time can vary depending on your oven and how ripe your bananas are, so start checking at the 50 minute mark

03 -

Freeze your overripe bananas if you cannot bake right now, then thaw and use them later
Letting the batter rest for 10 minutes before baking can improve the texture even more