Moist Tender Banana Bread (Print Version)
Rich banana loaf that’s soft and sweet, just perfect for snack or breakfast whenever you need a pick-me-up.
# Ingredients:
→ Dry Ingredients
01 -
0.5 teaspoon salt
02 -
1 teaspoon baking soda
03 -
250 grams all-purpose flour
→ Wet Ingredients
04 -
1 teaspoon vanilla extract
05 -
80 millilitres sour cream or plain Greek yogurt
06 -
85 grams unsalted butter, melted and cooled
07 -
2 large eggs
08 -
150 grams granulated sugar
09 -
3 to 4 ripe bananas, mashed (approx. 300 grams or 1¼ cups)
# Steps:
01 -
Let things chill out in the pan another 15 to 20 minutes. Pop it out onto a wire rack once it's not piping hot. Wait till it's totally cool, then grab a knife and cut yourself a slice.
02 -
Slide the loaf in the center of your oven and bake about 50–60 minutes. Start peeking at it around the 50-minute mark. Stick a toothpick in the middle—you're good if it comes out clean or with just a few sticky bits. If the top is getting dark too fast, lay a piece of foil over it for the last chunk of baking.
03 -
Pour the batter right into your prepared loaf pan. Smooth out the top with a spatula so it's even.
04 -
Add the dry mix into your wet stuff and fold together slowly. Stop mixing once there aren't any dry flour areas left—doing too much will make the loaf tough.
05 -
Now, stir in eggs, sugar, vanilla, the cooled butter, and sour cream or yogurt to your mashed bananas. Mix until you don't see any bits left out.
06 -
Grab your large bowl and squish up those bananas. Leave a few little lumps for some texture.
07 -
Whisk flour, salt, and baking soda in a medium mixing bowl. Make sure everything looks even.
08 -
Switch your oven to 175°C. Spray your loaf pan with nonstick stuff, or smear on butter and some flour. You can also go for parchment, or toss in a sprinkle of sugar and cinnamon to add a sweet twist.
# Notes:
01 -
Throw in chocolate chips, chopped walnuts, or a pinch of cinnamon or nutmeg for a flavor punch.
02 -
For more nutrition, use half whole wheat flour, or swap honey or maple syrup instead of sugar.
03 -
Wrap up leftovers tight and they'll be fine on the counter up to 3 days, a week in the fridge, or stash in the freezer for 3 months.