Moist Banana Bread

• 4 large very ripe bananas (about 2 cups mashed)
• ⅓ cup melted butter
• ¾ cup brown sugar, packed
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1 ½ cups all-purpose flour
• ½ cup Greek yogurt or sour cream
• ¾ cup walnuts, chopped (optional)
• 2 tablespoons raw sugar for topping

Instructions

1. 1

   Prepare for Baking

   Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan generously with butter, then dust lightly with flour, tapping out the excess. Alternatively, line the pan with parchment paper with overhang on the long sides - this makes removing the bread incredibly easy. The key to preventing sticking is thorough preparation of your pan before any batter goes in.

2. 2

   Mash the Bananas

   In a large mixing bowl, peel the bananas and mash them with a fork or potato masher until mostly smooth with some small chunks remaining for texture. The bananas should be extremely ripe - look for peels that are heavily spotted or even completely black. These overripe bananas have converted their starches to sugars, making for sweeter, more flavorful bread. You should have about 2 cups of mashed banana.

3. 3

   Mix Wet Ingredients

   Pour the melted butter into the mashed bananas and stir to combine. Add the brown sugar and mix well - the brown sugar adds moisture and a slight caramel note. Beat in the egg and vanilla extract. Finally, fold in the Greek yogurt or sour cream - this is the secret ingredient that makes the bread incredibly moist and tender. The acidity also helps activate the baking soda for better rise.

4. 4

   Add Dry Ingredients

   Sprinkle the baking soda, salt, and cinnamon over the wet mixture and stir to combine. Add the flour and fold gently with a rubber spatula until just combined. Do not overmix - you should still see some streaks of flour. Overmixing develops gluten and results in tough, dense bread. A few lumps are perfectly fine and actually preferred. Fold in the chopped walnuts if using.

5. 5

   Bake to Perfection

   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the raw sugar evenly over the top - this creates a beautiful, slightly crunchy crust. Optionally, slice one banana lengthwise and place it on top for a decorative touch. Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

6. 6

   Cool and Slice

   Remove the pan from the oven and let the bread cool in the pan for 15 minutes. This rest period allows the bread to set and makes it easier to remove without breaking. Run a knife around the edges and turn the bread out onto a wire rack to cool completely. While it is tempting to slice immediately, cooling allows the structure to firm up and makes for cleaner slices. The bread tastes even better the next day as the flavors develop.

Nutrition Facts

Per serving (approximate values)