Best Ever Banana Bread (Printable version)

Moist, tender banana bread loaded with rich banana flavor and warm cinnamon spices. Perfect for breakfast or snacking any time of day.

# Ingredient list:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 1/4 cups)
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and cooled
04 - 1/2 cup plain yogurt or sour cream
05 - 1 tsp vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 tsp baking soda
10 - 1/2 tsp salt
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg

→ Optional Add-ins

13 - 1/2 cup chopped walnuts or pecans
14 - 1/2 cup chocolate chips

# Directions:

01 - Preheat the 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, melted butter, yogurt (or sour cream), and vanilla extract until smooth.
03 - In a separate bowl, whisk flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
04 - Add dry ingredients to the wet mixture and gently fold together until just combined. Do not overmix.
05 - Fold in nuts or chocolate chips, if using.
06 - Pour batter into the prepared loaf pan and smooth the top.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The texture is impossibly moist without being dense, striking that perfect balance between cake and bread that makes it acceptable to eat for breakfast
  • This recipe has saved me from wasting countless bananas and turned into the most requested baked good in my entire repertoire
02 -
  • Overmixing creates tough, rubbery bread so stop as soon as the flour disappears into the batter
  • Every oven is different so start checking at 50 minutes because overbaked banana bread dries out quickly
03 -
  • Slide a pan of water on the bottom rack of your oven while baking to create steam that results in an even taller, moister loaf
  • Tent the loaf with foil after 30 minutes if the top is browning too quickly while the inside still needs time

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