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MOIST Banana Bread Recipe

Julia
This easy banana bread is soft, fluffy, and bursting with flavor. The perfect treat for breakfast, a snack, or dessert. Simple ingredients come together to create a moist, decadent loaf that everyone will love!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf (10 pieces)
Calories 350 kcal

Ingredients
  

  • 2 large Eggs
  • 1 cup (200g) Sugar
  • 1/2 cup (115g) Oil (I used avocado, but any will do)
  • 1/4 cup (60g) Sour cream or Greek yogurt
  • 1 tsp Vanilla Extract
  • 3 large Ripe Bananas (mashed)
  • 1 1/2 cups (185g) Flour
  • 1 tsp (5g) Baking Soda
  • 1/2 tsp (2g) Salt
  • 1 tsp (2g) Cinnamon
  • 1/2 cup (90g) Chocolate chips (plus more for topping)
  • 1/2 cup (50g) Walnuts (or whatever mix-ins you choose!)

Instructions
 

  • Pre-heat your oven to 325℉. Line/grease a 9x5 loaf pan with parchment paper or oil and set aside. Mash your bananas in a plate and set aside
  • Using a stand mixer or hand mixer, using wisk or paddle attachment, beat together the eggs and sugar for about 5 min. (or until light and fluffy)
    2 large Eggs , 1 cup (200g) Sugar
  • While thats mixing, in a separate small bowl, combine all dry ingredients and set aside.
    1 1/2 cups (185g) Flour, 1 tsp (5g) Baking Soda , 1/2 tsp (2g) Salt, 1 tsp (2g) Cinnamon
  • Back to your stand mixer, lowly drizzle in your oil, mixing on low speed.
    1/2 cup (115g) Oil
  • Add in the sour cream or greek yogurt, vanilla, mashed bananas and mix on low until combined.
    1/4 cup (60g) Sour cream or Greek yogurt , 1 tsp Vanilla Extract , 3 large Ripe Bananas,
  • Slowly add in all your dry ingredients and mix until just combined
  • Using a spatula, fold in your desired mix ins. (check notes about for suggestions)
  • Pour your prepared batter into your lined loaf pan. Sprinkle more chocolate chips etc. over the top if desired!
  • Bake at 325℉ for 60-75 minutes depending on your oven, insert a toothpick to determine if it done. (it should only have a few crumbs on toothpick when done)
  • Take the bread out of the oven and let it cool in the pan on a wire rack for 1 hour. Then, remove the bread from the pan and place it directly on the wire rack to cool completely before slicing and serving.
  • Cover the banana bread and store it at room temperature for up to 2 days, or refrigerate it for up to 1 week.
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