This is the most delicious easy banana bread recipe ever, with a very moist and delicate texture and enough sweet banana flavor. Everyone likes it! You will never need another recipe.
Taste: Warm and sweet, with a pronounced sweet banana flavor.
Texture: soft and wet. The texture is the nicest I’ve experienced from a quickbread.Ease: Very simple. Plus, the bread may be prepared ahead of time.
Pros: Simple and delicious. The ideal technique to use up overripe bananas.
Cons: none.
Sometimes the simplest things are what you desire the most. Like banana bread.
I remember the first time I ate delicious bread as a child. A neighbor gave us some bread, and I was unwilling. The treat had nuts and fruit, which are often not preferred by children.
I made it my mission to develop my own best banana bread recipe. This dish is sweet but not overwhelming, and it’s moist.
This recipe is so simple that it doesn’t even require a stand mixer or hand mixer. It’s the ideal quickbread.
Bonus: It smells lovely while baking in the oven! This bread is an excellent homemade present for a neighbor, teacher, coworker, or friend, as well as a delicious snack, breakfast, or dessert for yourself.
How to make the best homemade banana bread
This dish requires severely overripe bananas. They should be very soft and coated with dark brown speckles. This will result in both the greatest sweet taste and texture.
To speed up the ripening process: To speed up the ripening process, place them in a paper bag in a warm location for a day or two. The peels produce ethylene gas, which fills the bag and speeds up the ripening process.
To ripen bananas today: To ripen bananas today, place whole, unpeeled bananas on a baking sheet and bake at 300°F for 30 to 40 minutes, or until the skins brown and the flesh softens.
Freeze extras: If you have more overripe bananas than you need for this recipe, peel and freeze them for later use.
How to mash bananas for baking.
Mash the ripe bananas well by hand with a fork or potato masher. I find that mashing with an electric mixer makes the dough too thin to rise properly, resulting in bread that is a little mushy or sunken in the center.
How to Make Banana Bread MOIST
Butter and oil: I tried melted butter vs. oil in banana bread and discovered that an even blend of the two produced the greatest results. The butter provides a creamy flavor, while the vegetable oil provides a sense of moistness.
Why use oil? Oil is a liquid at room temperature, so it feels wet on the palate even though it contains no water.
Brown sugar and plain yogurt/sour cream are the other major components that contribute to the banana bread’s moistness, tenderness, and taste.
How To Add Nuts or Chocolate Chips to Banana Bread
You may add 1 cup of coarsely chopped nuts or chips.
I love gently toasted chopped walnuts or semisweet chocolate chips, but feel free to be creative here.
If you like pecans, I have a recipe for butter pecan banana bread that you will enjoy.
Banana Bread
Ingredients
- 2 cups 254 grams all-purpose flour
- 1/2 cup 100 grams granulated sugar
- 1/2 cup 100 grams light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon optional
- 1/2 teaspoon fine salt
- 1 1/2 cups 340 grams mashed overripe bananas (about 3 large bananas)*
- 1/4 cup 60 grams plain yogurt or sour cream
- 2 large eggs lightly beaten
- 3 tablespoons 42 grams unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped toasted walnuts 142 grams or chocolate chips (170 grams) (optional)
Instructions
- Preheat the oven to 350° Fahrenheit. A 9 by 5-inch loaf pan should be well-greased.
- In a large basin, combine the flour, sugars, baking soda, cinnamon, and salt.
- In a medium bowl, combine the bananas, yogurt, eggs, butter, oil, and vanilla. Gently mix the wet and dry ingredients until just incorporated. Gently incorporate in the walnuts or chocolate chips (if using), taking care not to overmix. Spread the batter in the prepared pan.
- Bake until golden brown and a toothpick inserted into the middle comes out clean or until a digital thermometer placed into the center registers 200-205°F, about 55-65 minutes. Allow the loaf to cool in the pan on a cooling rack for 15 minutes before removing it to complete cooling.