Extra Moist Banana Bread
This Extra Moist Banana Bread is the ultimate comfort food, lightened up for everyday enjoyment, and incredibly simple to make for busy nights.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda Ensure your baking soda is fresh for proper leavening.
- 0.5 tsp cinnamon Adds warm flavor.
- 0.5 tsp nutmeg Adds warm flavor.
- 1 tsp salt
Wet Ingredients
- 1 cup sugar
- 3 pcs very ripe bananas, mashed The riper the bananas, the sweeter the bread.
- 2 pcs eggs Use room temperature for a smoother batter.
- 0.5 cup canola oil Can substitute with vegetable oil if needed.
- 4 tbsp melted butter Adds richness.
- 2 tbsp sour cream Greek yogurt is a good lighter alternative.
- 1 tbsp vanilla extract
Instructions
Preparation
- Preheat the oven to 325°F.
- Mash the ripe bananas in a bowl using a fork.
- In a mixing bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Using a stand-alone mixer with the whip attachment, combine sugar and eggs. Continue mixing on medium for 5 minutes until light and fluffy.
- Slowly add in oil and melted butter on low speed, mixing for about 1 minute to incorporate.
- Mix in the mashed bananas, sour cream, and vanilla on low for another minute.
- Gently fold in the dry ingredients using a rubber spatula until just incorporated.
- Cut a piece of parchment paper long enough to hang over the sides of a 9×5 loaf pan. Butter the pan, place the parchment paper, and butter the parchment paper and all sides of the pan. Pour the batter into the pan.
Baking
- Bake for 1 hour, then check the center. If it’s still jiggly or not fully set, continue baking in 10-minute intervals until the center is fully cooked.
Notes
Store leftover banana bread in an airtight container in the fridge for up to a week. You can also freeze slices for up to three months. For room temperature preservation, warm slices in the microwave for 15-20 seconds.