Super Moist Homemade Banana Bread
This classic treat is not only simple to prepare but also irresistibly moist and flavorful, making it the perfect way to use up those overripe bananas.
Equipment
- 1 Bowl or stand mixer
- 1 Mashing tool
- 1 9x4 Loaf pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp salt
- ½ cup 1 stick butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup very ripe bananas mashed
- ½ cup greek yogurt can sub sour cream
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Combine Wet Ingredients: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, yogurt, and mashed bananas.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Tips for the Perfect Banana Bread:
- Ripe Bananas are Key: The riper the bananas, the sweeter the bread.
- Don't Overmix: Overmixing can lead to tough bread
- Add-Ins: For extra flavor, consider adding chocolate chips, nuts, or spices like cardamom.
- Toppings: A maple glaze would be delicious over top of this bread
- Freezing: Wrap cooled banana bread tightly in plastic wrap and freeze for later.