Moist Banana Bread

Author: Calvin Rourke Prep Time: 15 minutes
Cook Time: 65 minutes Total Time: 80 minutes
Yield: 1 servings Category: Sweet

Description

A classic and comforting treat that’s moist, flavorful, and perfect for using up overripe bananas.

Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 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: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
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Instructions

  1. 1. Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
  2. 2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside.
  3. 3. In a large bowl, beat the softened butter and brown sugar together until the mixture is light and creamy.
  4. 4. Add the eggs one at a time to the buttery sugar mix, beating well after each addition.
  5. 5. Mix in the Greek yogurt, vanilla extract, and mashed bananas until everything is combined.
  6. 6. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
  7. 7. If desired, fold in the chopped nuts or chocolate chips.
  8. 8. Pour the batter into the prepared loaf pan and bake for 60–65 minutes.
  9. 9. Cover the bread loosely with foil halfway through baking to prevent over-browning. Check the bread’s doneness by inserting a toothpick into the center; it should come out clean.
  10. 10. Allow the bread to cool in the pan for 1 hour before removing it to cool completely on a wire rack.