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Incredibly Moist Banana Bread

A close-up of a freshly baked loaf, showing the crumb structure of the Moist Banana Bread studded with walnuts.
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This recipe produces a consistently moist banana bread loaf using overripe bananas and simple techniques for a perfect texture every time.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/4 cup sour cream or plain yogurt
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and sour cream until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. Fold in any optional nuts or chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture.
  • Do not overmix the batter after adding the flour; this develops gluten and causes dryness.
  • If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.

Nutrition

Find it online: https://cookerycourier.com/moist-banana-bread-recipe-secrets/