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Moist Banana Bread

A cozy, easy-to-make banana bread recipe that offers deep caramelized banana flavor and stays moist for days.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a nuttier loaf.
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon Optional; toast for more depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Substitute coconut oil for a dairy-free option.
  • 3/4 cup granulated sugar Use 1/2 cup brown sugar for richer notes.
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup plain Greek yogurt or sour cream Adds moisture; use applesauce to reduce fat.
  • 3 very ripe bananas (about 1 1/2 cups mashed) The riper, the sweeter.
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans Omit for nut-free, or add chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment.
  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon until combined.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, beating after each.
  4. Stir in the vanilla and Greek yogurt.
  5. Mash the bananas in a separate bowl until small lumps remain, then fold them into the wet mixture.
Mixing
  1. Gently fold the dry ingredients into the wet mixture until no streaks of flour remain.
  2. If using nuts or chocolate chips, fold them in now.
  3. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Cool the loaf in the pan for 10 minutes, then lift it out and cool completely on a rack.

Notes

Serve warm with butter or yogurt. Great for gifting; wrap and share with friends.