Super Moist Banana Bread (Printable)

Delightfully moist banana bread bursting with ripe banana flavor, ideal for breakfast or a satisfying snack any time of day.

# 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

# How To Make It:

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, yogurt, sugar, and vanilla extract until fully incorporated.
03 - In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
04 - Gently fold dry ingredients into wet mixture, mixing just until combined. Avoid overmixing to prevent dense texture.
05 - Fold in walnuts, pecans, or chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth top evenly.
07 - Bake for 50-60 minutes until toothpick inserted into center comes out clean or with few moist crumbs.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is so incredibly tender that it practically melts in your mouth
  • It uses up those overripe bananas you might otherwise toss
  • The recipe is practically foolproof even for beginner bakers
02 -
  • Overmixing is the enemy of moist banana bread, so stop as soon as the flour disappears
  • Every oven bakes differently, so start checking at the 50 minute mark
  • The bread continues cooking slightly as it cools in the pan
03 -
  • Sprinkle demerara sugar on top before baking for a crunchy, caramelized crust
  • Use really ripe bananas for the deepest, most developed banana flavor

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