What do most people get wrong when making banana bread?

Overmixing the batter is one of the top errors to avoid. Once the flour is added, overmixing can activate the gluten and make the bread dense and chewy instead of soft and moist. To get that perfect texture, gently fold the dry ingredients into the wet ones and stop as soon as everything is combined—no need to make it completely smooth.

What ingredients are in banana bread?

Most classic banana bread recipes use: Ripe bananas All-purpose flour Baking soda Salt Sugar (granulated or brown) Eggs Butter or oil Sour cream or Greek yogurt Vanilla extract Optional add-ins include chocolate chips, nuts, cinnamon, or a crunchy topping for extra texture and flavor.

What makes banana bread moist and fluffy?

A combination of ripe bananas , sour cream or Greek yogurt , and not overmixing the batter is key. The natural sugars in ripe bananas add moisture, while the dairy provides richness and tenderness. Make sure not to bake it too long, as overbaking dries it out.

Which is better for banana bread—oil or butter?

Either one works well—it just comes down to what you prefer: Butter gives banana bread a rich flavor and a light, cake-like crumb. Oil provides extra moisture and softness but a more neutral flavor. For the best of both worlds, some banana bread recipes use half butter and half oil, combining flavor and texture beautifully.

Banana Bread Recipes: The Best Moist and Easy Guide

Name: Best Banana Bread Recipes: Moist, Easy, and Irresistible Guide
Prep time: PT-486492H25M59S
Cook time: PT-486492H25M59S
Total time: PT-486492H25M59S
Ingredients: Ingredients 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 to 4 ripe bananas mashed should be about 1 ¼ cups (anywhere from 1 to 1 ½ cups will work) 3/4 cup granulated sugar can use a combination of brown sugar and granulated sugar (see post) 2 large eggs 6 tablespoons unsalted butter melted and cooled 1/3 cup sour cream plain Greek yogurt can be used instead 1 teaspoon vanilla extract

Description

This Banana Bread recipe is packed with ripe bananas, sweet-tangy raisins, and crunchy toasted walnuts. It’s one of our all-time favorite ways to use ripe bananas — and it’s even more delicious with overripe ones!

Ingredients

Scale

Ingredients 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 to 4 ripe bananas mashed should be about 1 ¼ cups (anywhere from 1 to 1 ½ cups will work) 3/4 cup granulated sugar can use a combination of brown sugar and granulated sugar (see post) 2 large eggs 6 tablespoons unsalted butter melted and cooled 1/3 cup sour cream plain Greek yogurt can be used instead 1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F. Spray with nonstick cooking spray or grease and flour the bottom and sides of an 8½ x 4½ inch loaf pan. (Can also butter pan and sprinkle with sugar or a combination of sugar and cinnamon.) Set aside. Whisk together flour, baking soda and salt in a medium bowl. Mash bananas in a large bowl using a potato masher, fork, or a mixer. There can be some small chunks remaining, it doesn’t have to be completely smooth. Whisk in sugar, eggs, melted butter, sour cream and vanilla extract. Add flour mixture and stir in gently just until combined. Transfer to the prepared loaf pan and use the spatula to smooth the top. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes. Let bread cool on cooling rack in loaf pan for 15 to 20 minutes. Invert the loaf pan and carefully remove banana bread. Let bread continue to cool on the rack for another hour or more. Slice and serve.

Prep Time: 10minutes mins
Cook Time: 1hour hr

Nutrition

Calories: 226kcal
Sugar: 16g
Sodium: 207mg
Fat: 8g
Saturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 49mg