Making incredibly moist banana bread involves using overripe bananas and a few key techniques to ensure the bread stays tender and flavorful. Here’s a recipe for banana bread that’s both unbelievably moist and delicious:
Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 4-5 overripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans) or chocolate chips
Instructions:
1. Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. Cream Butter and Sugars:
- In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 3-4 minutes.
3. Add Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
4. Mix in Bananas and Sour Cream:
- Stir in the mashed bananas and sour cream (or Greek yogurt) until well combined.
5. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the bread dense.
7. Add Optional Ingredients:
- Gently fold in nuts or chocolate chips if using.
8. Pour and Bake:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake the Bread:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10. Cool:
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips:
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Blackened bananas are perfect for this recipe.
- Sour Cream/Yogurt: Both sour cream and Greek yogurt add moisture and richness. If you don’t have either, you can use buttermilk as a substitute.
- Don’t Overmix: Mix the batter just until combined to ensure the banana bread stays tender and moist.
- Storage: Keep banana bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Enjoy your incredibly moist banana bread—it’s perfect for breakfast, a snack, or dessert!
