Ultra-Moist Banana Bread
My best banana bread is very much bakery-style: rich, moist, with deep flavor from lots of brown sugar and a confident amount of bananas.
- Prep time
- 27 min
- Cook time
- 1 hr 3 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ¼ cups all-purpose flour ((293 grams))
- ¾ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter (gently melted (113 grams))
- ½ cup granulated sugar ((110 grams))
- ¾ cup light brown sugar ((150 grams))
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed (very ripe bananas (3 or 4 large bananas))
- ¼ cup vegetable oil
- ¼ cup Greek yogurt
Instructions
- 1
Preheat oven to 350° F.
- 2
Grease a 9x5-inch loaf tin with butter or baking spray and line with parchment paper.
- 3
In a small bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
- 4
In a large mixing bowl, add the sugars, melted butter then whisk to combine. Add the eggs, mashed bananas, and vanilla extract. Whisk to combine.
- 5
To the sugar mixture, add the vegetable oil and Greek yogurt. Mix until smooth.
- 6
Add in the flour to the wet ingredients in three batches, using a whisk or rubber spatula to mix just until no streaks of flour remain before the next addition. A few lumps are okay.
- 7
Pour the batter evenly into the prepared tin. With a butter knife, draw a line lengthwise down the middle.
- 8
Bake for about 1 hour, or until a wooden skewer or cake tester comes out with just a few moist crumbs.
- 9
Transfer to a wire rack for 5 minutes and then let cool completely on a wire rack.