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Super Moist Banana Bread

If you have super-ripe bananas and don't want to waste food, why not make a delicious loaf of buttery and sweet banana bread. It's perfect with an afternoon cup of coffee or tea!
Prep Time10 minutes
Cook Time50 minutes
Course: Dessert, Snack
Cuisine: British
Keyword: Baking, Banana Bread, No waste
Servings: 1 Loaf
Author: Lily

Equipment

  • 9x5 loaf pan

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 115g) unsalted butter, at room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream
  • 2 cups mashed bananas, about 4 large ripe bananas
  • 1 teaspoon pure vanilla extract
  • 3/4 cups (100g) chopped pecans or walnuts (optional)

Instructions

  • Adjust the oven rack to the lower third position as the loaf will rise. Preheat the oven to 350°F (177°C).
  • Grease a 9×5-inch loaf pan with butter or coat with nonstick spray.
  • In a large bowl, sift the flour, baking soda, salt, and cinnamon together and set aside.
  • Using a mixer, beat the butter (at room temperature) and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, beat one egg at a time. Continue to beat until well combined.
  • Beat in the yogurt or sour cream, mashed bananas, and vanilla extract on medium speed until combined.
  • Slowly beat the dry ingredients in small batches into the wet ingredients until no flour pockets remain. Do not overmix. Using a spatula, fold in the nuts, if using.
  • Spoon the batter into the prepared baking pan and bake for 50-60 minutes. Check on the bread after 30 minutes. If the loaf is browning too quickly on top, loosely cover the bread with foil. After 50-60 minutes, insert a toothpick at the center of the loaf. If the loaf is done, the toothpick will come out clean. If not, check again in 5 minutes. Remove from the oven and allow the bread to cool completely.

Notes

Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavours have settled together. 
Banana is very freezer friendly. I recommend pre-slicing and wrapping the slices individually with plastic wrap and stored in a freezer bag. 
Notes: I made this recipe whilst under quarantine during the COVID-19 pandemic. I didn't want to waste food as it challenging to get groceries delivered at the start of the lockdown. I made two batches and shared with my neighbours who are either self-isolating or part of the NHS staff.  
Recipe courtesy of Epicurious