Description
This Super Moist Banana Bread is a classic American treat that combines ripe bananas, rich butter, and a touch of cinnamon to create a perfectly tender and flavorful loaf. Enhanced with Greek yogurt for extra moisture and optionally studded with crunchy nuts, this easy-to-make recipe yields soft, fluffy bread perfect for breakfast or dessert. It’s a reliable, crowd-pleasing recipe that stays fresh for days and can be customized with chocolate chips for added sweetness.
Ingredients
Scale
Main Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Additional Ingredients
- 1/4 cup plain Greek yogurt or sour cream
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal once baked.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, melted butter, and brown sugar until the mixture is smooth and well combined for a sweet, flavorful base.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the banana mixture, whisking until fully incorporated, which helps bind the batter and adds depth of flavor.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices for consistent texture and taste.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix to maintain a tender crumb and avoid toughness.
- Add Yogurt and Nuts: Stir in the Greek yogurt or sour cream for added moisture and tenderness, and fold in the chopped walnuts or pecans if using for a delightful crunch.
- Pour and Smooth Batter: Transfer the batter to the prepared loaf pan, smoothing the top evenly to ensure uniform baking.
- Bake: Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked through.
- Cool: Allow the banana bread to cool in the pan for 10 minutes to set, then carefully transfer to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- For added sweetness and a chocolatey twist, fold 1/2 cup chocolate chips into the batter before baking.
- The bread remains moist for several days when wrapped tightly and stored at room temperature in an airtight container.
- This banana bread freezes well for up to 3 months; wrap tightly in plastic wrap and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
