Moist Banana Bread
Moist Banana Bread that rises tall with a soft, tender crumb and rich banana flavor. Perfectly balanced sweetness, golden crust, and a bakery-style texture that stays fresh for days.
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F (18°C)
- 150 grams (¾ cup) dark brown sugar
- 2 large eggs room temperature
- 5 milliliters (1 teaspoon) vanilla paste or extract
- 100 grams (½ cup + 3 tablespoons) plain Greek yogurt room temperature
- 340 grams (about 3–4) medium ripe bananas mashed
- 240 grams (2 cups) all-purpose flour
- 50 grams (½ cup) rolled oats blended into a powder
- 3 grams (1 teaspoon) ground cinnamon
- 1 gram (¼ teaspoon) ground nutmeg
- 5 grams (1 teaspoon) baking soda
- 5 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) sea salt
- 50 grams (½ cup) chopped walnuts optional
For Topping
- 1 ripe banana chopped
- 12 grams (1 tablespoon) white sugar
- 0.5 gram (⅛ teaspoon) ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper, leaving a small overhang for easy removal.
- In a large mixing bowl, cream the butter and dark brown sugar together for 3 to 4 minutes until light and fluffy. This step builds air into the batter for a soft and tall loaf.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the vanilla until smooth and fully combined.
- Add the Greek yogurt and mashed bananas, mixing until the batter is smooth. The mixture may look slightly curdled — that’s normal and helps create a moist texture.
- In a separate bowl, whisk together the all-purpose flour, blended oats, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly distributed.
- Add the dry mixture to the wet ingredients in two additions, mixing on low speed or folding gently with a spatula until no streaks of flour remain. Do not overmix.
- Gently fold in the chopped walnuts if using.
- In a small bowl, combine the chopped banana, granulated sugar, and cinnamon. Gently toss to coat.
- Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle the banana topping mixture over the batter, distributing it evenly over the top. Sprinkle a little cinnamon sugar on top.
- Bake for 30 minutes at 350°F (175°C). Cover loosely with foil and bake for another 30 - 35 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs. If the top begins to brown too quickly, cover loosely with foil halfway through baking.
- Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
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