Super Moist Banana Bread (Printable)

A delightful ultra-moist banana bread perfect for breakfast or snacking, made with ripe bananas and simple pantry ingredients.

# 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 (optional)

→ Add-Ins (optional)

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it 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 well combined.
03 - In another bowl, sift together flour, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredients into the wet mixture, mixing just until incorporated. Do not overmix.
05 - Stir in nuts and/or chocolate chips if using.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
08 - Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The yogurt or sour cream creates an incredibly tender crumb that stays moist for days
  • This recipe forgivingly transforms your forgotten brown bananas into something glorious
  • You can mix the batter in one bowl and have it in the oven in fifteen minutes flat
02 -
  • Overmixing the batter will make your bread tough and dense, so stop as soon as the flour disappears
  • Every oven is different, so start checking at fifty minutes rather than trusting the exact time
  • The bread continues cooking as it cools in the pan, so do not worry if it seems slightly underdone when you first pull it out
03 -
  • Use a light-colored metal pan rather than dark glass or metal to prevent the edges from overbaking before the center is done
  • If the top is browning too quickly, tent it loosely with foil for the last fifteen minutes of baking

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