Go Back
BANANA BREAD

THE BEST BANANA BREAD

How to make The Best moist Banana Bread ever!
This Banana bread features super moist and melty crumbs and is enriched with irresistible chocolate chunks (banana and chocolate is a match made in heaven!), but you can of course substitute it with chopped walnuts or pecans.
This recipe is super easy, but I give you some tips: please use overripe Bananas for this recipe and mix sugar and butter for several minutes until very pale and fluffy! You won't regrert it!
This Banana Bread is very soft and moist, perfect for breakfast!
If you are a chocoholic, you should try my super moist Chocolate Banana Bread: you won't regret it!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Bread, Breakfast, Dessert
Cuisine American
Servings 1 Loaf
Calories 273 kcal

Ingredients
  

  • 250 g (2 cups) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3 (300 g-3,5 oz) large overripe bananas
  • 100 g (1/2 cup) unsalted butter room temperature
  • 150 g (3/4 cups) muscovado dark brown sugar or brown sugar
  • pinch of salt
  • 40 g (3 tbsp) vegetable oil I used sunflower seed oil
  • 2 eggs room temperature
  • 1 tsp vanilla paste or vanilla extract
  • 125 g (1/2 cup) unsweetened plain yogurt
  • 85 g (1/2 cup) chocolate chunks or chocolate chips

Instructions
 

  • In a medium size bowl sift together flour, baking soda, cinnamon and set aside.
  • Cut in slices bananas and mashed with a fork a or a potato masher. Set aside.
  • In a large size bowl place butter, sugar, salt, vegetable oil and mix with a hand mixer for at least 4 minutes or until pale and fluffy.
  • Incorporate the eggs one at a time, vanilla paste, yogurt and mashed bananas. Mix until well combined.
  • Sift in two times the flour mix and gently fold it with a spatula: don’t overmix flour mixture.
  • Incorporate the chocolate chunks.
  • Place the batter into a loaf pan 4,5x9 inch - 11,5x 22,5cm lined with parchment paper and greased.
  • Bake in preheated oven at 180°C – 350°F for 50-55 minutes or until a toothpick comes out clean but with some little moist crumbs.
  • Remove from the pan and allow to cool down on a wire rack.

Video

Notes

Serve at room temperature or warm with ice cream on top.
Store at room temperature for 1-2 days or in refrigerator for 1 week or in freezer for up to 3 months.