Super Moist & Perfect Banana Bread
Super Moist & Perfect Banana Bread
Ingredients
Dry Ingredients
- 210 grams all-purpose flour, + 1 tablespoon
- 5 grams baking soda
- 6 grams fine salt
- 1 gram ground cinnamon
Wet Ingredients
- 100 grams white sugar
- 100 grams brown sugar, light or dark
- 2 large eggs
- 60 ml buttermilk, or yogurt
- 5 ml vanilla bean paste, or extract
- 475 grams very ripe bananas, mashed (475 g peeled)
- 120 ml extra virgin olive oil
Optional Add-ins
- 170 grams chocolate chips
- 120 grams chopped walnuts
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon. Set aside.
⏱️ 5 min
- 3
In a large bowl, whisk together the white sugar and brown sugar with the 2 large eggs until the mixture is smooth. Stir in the buttermilk (or yogurt), vanilla bean paste or extract, mashed bananas, and extra virgin olive oil until well combined.
⏱️ 5 min
- 4
Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix, as this can lead to a tough banana bread.
⏱️ 3 min
- 5
If using, gently fold in 170 grams of chocolate chips or 120 grams of chopped walnuts (or both), or any other desired add-ins like coconut, peanuts, pecans, or chopped peanut butter cups.
⏱️ 2 min
- 6
Pour the batter into the prepared 9x5 inch loaf pan. Bake for approximately 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
⏱️ 60 min•🌡️ 350
- 7
Once baked, let the banana bread rest in the pan for 10 minutes. This allows it to set and prevents it from crumbling when removed.
⏱️ 10 min
- 8
After resting, carefully transfer the banana bread from the pan to a wire rack to cool completely before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Super Moist & Perfect Banana Bread
Dry Ingredients
- 210 grams all-purpose flour, + 1 tablespoon
- 5 grams baking soda
- 6 grams fine salt
- 1 gram ground cinnamon
Wet Ingredients
- 100 grams white sugar
- 100 grams brown sugar, light or dark
- 2 large eggs
- 60 ml buttermilk, or yogurt
- 5 ml vanilla bean paste, or extract
- 475 grams very ripe bananas, mashed (475 g peeled)
- 120 ml extra virgin olive oil
Optional Add-ins
- 170 grams chocolate chips
- 120 grams chopped walnuts
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon. Set aside.
⏱️ 5 min - 3
In a large bowl, whisk together the white sugar and brown sugar with the 2 large eggs until the mixture is smooth. Stir in the buttermilk (or yogurt), vanilla bean paste or extract, mashed bananas, and extra virgin olive oil until well combined.
⏱️ 5 min - 4
Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix, as this can lead to a tough banana bread.
⏱️ 3 min - 5
If using, gently fold in 170 grams of chocolate chips or 120 grams of chopped walnuts (or both), or any other desired add-ins like coconut, peanuts, pecans, or chopped peanut butter cups.
⏱️ 2 min - 6
Pour the batter into the prepared 9x5 inch loaf pan. Bake for approximately 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
⏱️ 60 min•🌡️ 350 - 7
Once baked, let the banana bread rest in the pan for 10 minutes. This allows it to set and prevents it from crumbling when removed.
⏱️ 10 min - 8
After resting, carefully transfer the banana bread from the pan to a wire rack to cool completely before slicing and serving.