Ingredients

• Ripe Bananas: 3 large, mashed (about 1 1/2 cups)
• Butter: 1/2 cup, melted
• Brown Sugar: 3/4 cup
• White Sugar: 1/4 cup
• Eggs: 2 large, at room temperature
• Vanilla Extract: 1 teaspoon
• All-Purpose Flour: 1 3/4 cups
• Baking Soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Greek Yogurt or Sour Cream: 1/2 cup (for added richness)
• Optional Mix-ins: 1/2 cup chopped walnuts, chocolate chips, or pecans

Instructions

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper for easier removal.
2. Mash the Bananas: In a large mixing bowl, mash the bananas with a fork or potato masher until smooth but with a few small chunks remaining.
3. Combine Wet Ingredients: Add the melted butter, brown sugar, white sugar, and vanilla extract to the bananas. Whisk until well combined. Add the eggs one at a time, beating well after each addition to create a smooth mixture.
4. Add Greek Yogurt (or Sour Cream): Stir in the Greek yogurt or sour cream, which will add extra moisture and tenderness to the banana bread.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid over-mixing, as this can make the banana bread dense.
7. Add Optional Mix-ins: Gently fold in any desired mix-ins, like chopped walnuts, chocolate chips, or pecans, for extra flavor and texture.
8. Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check the bread around the 50-minute mark and cover with aluminum foil if it’s browning too quickly.
9. Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Nutrition Facts (per slice, based on 10 slices)

• Calories: Approximately 250 kcal
• Protein: 4g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 2g
• Sugars: 18g
• Sodium: 200mg

FAQs

1. Can I make this banana bread dairy-free?
Yes! Substitute the melted butter with coconut oil or a plant-based margarine, and replace the Greek yogurt with a dairy-free yogurt or applesauce.

2. How do I know when the banana bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. Avoid over-baking to keep it moist.

3. Can I freeze banana bread?
Absolutely! Once fully cooled, wrap the loaf or individual slices in plastic wrap and store them in a freezer bag. It will keep for up to 3 months in the freezer.

4. How do I ripen bananas quickly?
If your bananas are underripe, place them in a 300°F (150°C) oven for 15-20 minutes until they turn black. Let them cool before using.

5. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the bread will be denser. You can replace half of the all-purpose flour with whole wheat flour for a slightly healthier, heartier bread.

Tips for Making Classic Moist Banana Bread

• Choose Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Bananas with lots of brown spots are ideal.
• Room Temperature Ingredients: Make sure your eggs and yogurt (or sour cream) are at room temperature, as this helps them blend more evenly and creates a lighter texture.
• Avoid Over-Mixing: Stir the batter just until the dry ingredients are incorporated. Over-mixing can lead to a tough, dense bread.
• Experiment with Flavors: Swap the cinnamon for a hint of nutmeg or add a teaspoon of espresso powder for a twist. You can even try adding a spoonful of peanut butter or Nutella to the batter for extra flavor.
• Use Mix-ins Wisely: If you’re adding chocolate chips or nuts, toss them with a teaspoon of flour before folding into the batter. This prevents them from sinking to the bottom of the loaf.

Storage Tips

• Room Temperature: Store banana bread in an airtight container at room temperature for up to 3 days. Place a paper towel under and over the bread to help absorb any excess moisture.
• Refrigeration: You can keep banana bread in the refrigerator for up to a week, but it’s best to let it come to room temperature before serving for the best texture.
• Freezing: As mentioned, banana bread freezes well. Slice it first for easy grab-and-go portions. Wrap each slice in plastic wrap and place in a freezer-safe bag, then thaw individual slices as needed.

Conclusion

This Classic Moist Banana Bread is a go-to recipe that’s both simple and incredibly satisfying. With its soft, tender crumb and rich banana flavor, it’s perfect for breakfast, snack time, or dessert. The optional mix-ins, like chocolate chips or nuts, allow you to make it your own. Plus, the Greek yogurt or sour cream adds an extra level of moisture, giving you bakery-quality banana bread right at home. Whether you’re an experienced baker or just starting out, this recipe is sure to be a hit with family and friends. Enjoy each slice, and don’t forget to make extra – it’s hard to stop at just one piece!