Moist Banana Bread Recipe

Moist Banana Bread Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed (about 1 1/2 cups)
• 1 teaspoon vanilla extract
• 1/4 cup sour cream or plain yogurt (for added moisture)
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

• In a large bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

4. Add the Wet Ingredients:

• Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract until combined.

5. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the banana mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser bread.
• Stir in the sour cream or yogurt to add moisture and create a soft texture.

6. Optional Add-ins:

• If desired, fold in walnuts or chocolate chips for added flavor and texture.

7. Bake:

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs. If the top is browning too quickly, cover it loosely with foil and continue baking.

8. Cool and Serve:

• Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Slice and enjoy!

Tips:

• Ripe Bananas: The riper the bananas, the better! Overripe bananas with lots of brown spots are ideal for maximum sweetness and moisture.
• Storage: Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
• Variations: You can add cinnamon, nutmeg, or a pinch of allspice for extra flavor. You can also substitute half of the butter with vegetable oil for a slightly lighter texture.

This Moist Banana Bread is soft, tender, and full of banana flavor. It’s perfect for breakfast, a snack, or even dessert. Enjoy it warm with a pat of butter or on its own!