Moist Easy Banana Bread (Print Version)
# 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 (about 300 grams or 1¼ cups)
# Instructions:
01 -
Give your bread 15 to 20 minutes to chill in the pan. Carefully pop it out then place it on a wire rack. Let it finish cooling off all the way before you slice and dig in.
02 -
Bake for 50 to 60 minutes on the middle oven rack. Start checking at 50 minutes—stick a toothpick in the center and see if it comes out looking clean or maybe with a few moist bits. If the top's getting too toasty, loosely lay some foil over the bread for the last stretch.
03 -
Pour your batter into the loaf pan and use a spatula to smooth the top nice and even.
04 -
Now dump the dry mix into the wet bowl. Gently fold everything together just till the flour's gone—you don't want to stir too much or it'll turn out tough.
05 -
Dump in the sugar, eggs, melted butter, sour cream, and vanilla with your mashed bananas. Give it all a good mix so it's fully blended.
06 -
In a big bowl, mash up the ripe bananas. You want it mostly smooth, but a few little banana chunks are fine.
07 -
Grab a medium bowl and toss in the flour, baking soda, and salt. Whisk till it's combined.
08 -
Heat your oven up to 175°C. Give a 22 x 11 cm loaf pan a good greasing and a dusting of flour or just hit it with nonstick spray. You can also add a layer of parchment or sprinkle on cinnamon sugar if you want something extra.
# Notes:
01 -
Want extra flavor? Stir in chopped nuts, chocolate chunks, or a shake of cinnamon and nutmeg.
02 -
Swap in whole wheat for half the flour if you're after more fiber. Or switch the sugar with maple syrup or honey.
03 -
Wrap it up tight. It'll keep fine on the counter for three days, or pop it in the fridge for a week. Freezer? Slice it up and it'll last three months easy.