Banana Bread

why make this recipe

Moist Banana Bread is a classic favorite for many reasons. First, it’s an excellent way to use overripe bananas that would usually go to waste. Moreover, it’s incredibly simple to make and provides a comforting treat that pairs well with morning coffee or afternoon tea. The combination of soft, sweet bananas, and warm spices creates a delicious flavor that can brighten up any day. Plus, it’s perfect for sharing with family and friends!

how to make Moist Banana Bread

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

Directions:

1. Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
3. In a large bowl, beat the softened butter and brown sugar together until light and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Next, mix in the yogurt, vanilla extract, and the mashed bananas until everything is combined.
6. Gently mix the dry ingredients into the wet ingredients on low speed until just combined. If you want to add nuts or chocolate chips, fold them in at this point.
7. Pour the batter into the prepared loaf pan and bake for 60–65 minutes. You can loosely cover the pan with foil halfway through baking to prevent over-browning.
8. To check if it’s done, insert a toothpick in the center; it should come out clean.
9. Let the bread cool in the pan for 1 hour, and then remove it to cool completely on a wire rack before slicing.

how to serve Moist Banana Bread

Moist Banana Bread is best served warm or at room temperature. You can enjoy it plain, or spread a little butter on top for added richness. It also pairs wonderfully with a cup of tea or coffee. Consider serving it with a scoop of ice cream or yogurt for a delightful dessert!

how to store Moist Banana Bread

To store your Moist Banana Bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator, where it will last for about a week. If you want to keep it for an extended period, you can freeze slices in an airtight container or freezer bag for up to 3 months.

tips to make Moist Banana Bread

• Make sure your bananas are very ripe; they should have plenty of brown spots for the best flavor.
• Don’t overmix the batter; this can make the bread tough. Mix until just combined.
• If you like a stronger cinnamon flavor, feel free to add a little more.
• Use a toothpick to check for doneness, and remember that it will continue to cook slightly after being removed from the oven.

variation

You can customize your Moist Banana Bread by adding different ingredients. For example, consider using walnuts or pecans for a nutty flavor. You can also add chocolate chips for a sweeter treat or try different spices like nutmeg for a twist.

FAQs

Q: Can I use frozen bananas for this recipe?
A: Yes, frozen bananas work great! Just thaw them completely, drain excess liquid, and mash before adding to the batter.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend, and the bread should turn out delicious.

Q: How can I tell if my banana bread is done baking?
A: Use a toothpick inserted into the center; if it comes out clean or with a few crumbs, it’s ready.

Moist Banana Bread

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• Author: admin
• Total Time: 80 minutes
• Yield: 1 loaf (about 8 servings)
• Diet: Vegetarian

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Description

A comforting classic that’s perfect for using overripe bananas, this Moist Banana Bread is easy to make and pairs wonderfully with coffee or tea.

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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. Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
3. In a large bowl, beat the softened butter and brown sugar together until light and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Next, mix in the yogurt, vanilla extract, and the mashed bananas until everything is combined.
6. Gently mix the dry ingredients into the wet ingredients on low speed until just combined. If you want to add nuts or chocolate chips, fold them in at this point.
7. Pour the batter into the prepared loaf pan and bake for 60–65 minutes. You can loosely cover the pan with foil halfway through baking to prevent over-browning.
8. To check if it’s done, insert a toothpick in the center; it should come out clean.
9. Let the bread cool in the pan for 1 hour, and then remove it to cool completely on a wire rack before slicing.

Notes

For added richness, serve warm with butter. Store wrapped in plastic wrap or foil for up to 3 days at room temperature, or refrigerate for about a week. For longer storage, freeze slices for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American