Best Ever Moist Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups (254 grams) all-purpose flour
02 -
1/2 cup (100 grams) granulated sugar
03 -
1/2 cup (100 grams) light brown sugar
04 -
3/4 teaspoon baking soda
05 -
1/2 teaspoon ground cinnamon, optional
06 -
1/2 teaspoon fine salt
→ Wet Ingredients
07 -
1 1/2 cups (340 grams) mashed overripe bananas, about 3 large bananas
08 -
1/4 cup (60 grams) plain yogurt or sour cream
09 -
2 large eggs, lightly beaten
10 -
3 tablespoons (42 grams) unsalted butter, melted
11 -
3 tablespoons vegetable oil
12 -
1 teaspoon vanilla extract
→ Optional Ingredients
13 -
1 cup (142 grams) coarsely chopped toasted walnuts
14 -
170 grams chocolate chips
# Instructions:
01 -
Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.
02 -
In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, cinnamon, and salt.
03 -
In a medium bowl, stir together the bananas, yogurt, eggs, melted butter, vegetable oil, and vanilla extract until well combined.
04 -
Gently fold the wet ingredients into the dry ingredients until just barely combined. If desired, fold in the walnuts or chocolate chips carefully to avoid overmixing.
05 -
Spread the batter evenly into the prepared loaf pan.
06 -
Bake in the preheated oven for 55–65 minutes, or until golden brown and a toothpick inserted into the center comes out clean, or a thermometer inserted reads 200–205°F.
07 -
Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan. Allow it to cool completely before slicing and serving.
# Notes:
01 -
Use very overripe bananas with dark brown speckles for best results. Mash them thoroughly with a fork or potato masher.