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Moist Banana Bread Recipe

Moist Banana Bread Recipe
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★★★★★

4.9 from 16 reviews

This Moist Banana Bread recipe delivers a soft, tender loaf packed with ripe bananas and enriched with Greek yogurt for extra moisture. With a hint of cinnamon and a touch of vanilla, this classic comfort food is perfect for breakfast, snacks, or dessert. Optional mix-ins like nuts or chocolate chips add delightful texture and flavor to suit your preferences.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) light or dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup (80g) plain Greek yogurt or full-fat sour cream
  • 1 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
  • 1 teaspoon pure vanilla extract

Optional Add-ins

  • 3/4 cup (90g) chopped pecans or walnuts
  • or 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using a hand or stand mixer, beat the softened unsalted butter and brown sugar together until the mixture is light, fluffy, and well combined, about 3-4 minutes.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition to integrate fully and create a smooth batter.
  5. Incorporate Yogurt/Sour Cream and Vanilla: Mix in the Greek yogurt or sour cream followed by the pure vanilla extract until combined.
  6. Add Mashed Bananas: Stir in the mashed bananas thoroughly, ensuring an even distribution throughout the batter.
  7. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.
  8. Fold in Optional Add-ins: If using, fold in chopped nuts or chocolate chips to add extra texture and flavor.
  9. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

  • Use ripe bananas that are heavily spotted or browned for the best natural sweetness and flavor.
  • Do not overmix the batter; mix just until combined to avoid a dense loaf.
  • You can substitute yogurt with sour cream to enhance moisture and richness.
  • Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing banana bread slices individually wrapped works well for longer storage.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend one-to-one.

Nutrition

Keywords: banana bread, moist banana bread, easy banana bread, homemade banana bread, breakfast bread, snack bread, cinnamon banana bread

Find it online: https://bitesizedbenny.com/moist-banana-bread-recipe/