Banana Bread
This is the finest EASY banana bread recipe ever, with a very moist and delicate texture and enough of sweet banana flavor. Everyone likes it! You will never need another recipe.
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.
Notes
Use ripe bananas. They should be very soft and coated with dark brown speckles. Mash the bananas well by hand with a fork or potato masher.
An instant-read thermometer put into the center of your banana bread will guarantee that it has been cooked. Banana bread is cooked when the interior temperature reaches 200 to 205°F.