Irresistibly Moist Banana Bread
A delightful and moist banana bread that's perfect for breakfast, snacks, or dessert, featuring ripe bananas and Greek yogurt for added flavor and texture.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground cinnamon
Wet Ingredients
- 1/2 cup Unsalted butter, softened Can be substituted with a dairy-free alternative.
- 3/4 cup Brown sugar Can also use granulated sugar.
- 2 Large eggs, room temperature Ensure they are at room temperature for best mixing.
- 1/3 cup Greek yogurt or sour cream Yogurt is preferred for moisture.
- 1 and 1/2 cups Mashed ripe bananas About 3 to 4 medium bananas.
- 1 teaspoon Pure vanilla extract Enhances the flavor.
- 3/4 cup Chopped walnuts/pecans or chocolate chips (optional) Choose according to your preference.
Instructions
Preparation
- Preheat the oven to 350°F (177°C) and grease your loaf pan.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, cream the softened butter and brown sugar until light. Add the eggs one at a time, mixing well.
- Blend in Greek yogurt, vanilla, and mashed bananas until well combined.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 60–65 minutes, checking with a toothpick for doneness before removing from the oven.
- Allow the bread to cool in the pan for about one hour, then remove, slice, and enjoy.
Notes
Use overripe bananas for maximum sweetness and moisture. Measure flour accurately to avoid dense bread. Don’t overmix the batter after adding flour. Check for doneness with a toothpick. If using nuts or chocolate chips, fold them into the batter gently. For extra flavor, toast walnuts or pecans before adding them.