Moist Banana Bread
Do you have lots of ripe (or overripe) bananas on your counter, and you are wondering what to do with them before they go bad? Well, you can definitely save them by making a loaf or two (or even more) of banana bread. It would be an excellent snack for you and your family.
The thing is, banana loaves are not created equal. Some are dry and just don’t have enough flavor to them. Of course, you don’t want that. What you need is something with super-moist texture, buttery, and with a hint of brown sugar flavor. It should also have an incredibly soft crumb. That’s exactly what this recipe will yield. So think twice before you throw those spotty or overripe bananas away. You can still spare them!Print
This banana bread recipe is going to be your favorite. I promise you. You will have a super-moist and buttery banana bread with the delicious flavor of brown sugar, not to mention the incredibly soft crumb.
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. unsalted butter (softened to room temperature)
3/4 c. packed light or dark brown sugar
2 large eggs (at room temperature)
1/3 c. plain yogurt or sour cream (at room temperature)
2 c. mashed bananas (about 4 large ripe bananas)
1 tsp. pure vanilla extract
3/4 c. chopped pecans or walnuts (optional)
- Preheat the oven (with the oven rack to the lower third position) to 350 degrees Fahrenheit. Spray a loaf pan (9X5-inch) with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, and salt together.
- Using a stand mixer fitted with a paddle attachment on high speed, beat the brown sugar and butter together for about 2 minutes or until smooth and creamy.
- Reduce speed to medium and then add eggs, one at a time, beating after each addition.
- Add the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
- Reduce the speed to low and slowly beat the dry ingredients into the wet ingredients. This is the time when you add the nuts if you are using.
- Spoon the batter into the prepared pan. Bake for 60 to 65 minutes. At 30 minutes, though, loosely cover the bread with aluminum foil. This is to prevent the top and sides from getting too brown.
- Remove from the oven and let cool completely on a wire rack.
- When mixing the dry ingredients with the wet ingredients, make sure that no flour pockets remain. Do not overmix either.
For this recipe, you can also make use of salted butter. The rest of the ingredients remain. To make your banana bread more flavorful, top it with cream cheese frosting when serving.
If you don’t want brown sugar, feel free to substitute it with the same amount of white granulated sugar. Coconut sugar would be good too, but do NOT use any liquid sweeteners.
A huge fan of chocolate chips? Yes, you can definitely add some to the batter. Raisins would be a good addition as well.