The Ultimate Banana Bread: Moist & Delicious

Rich, moist and delicious, this is my favourite banana bread recipe. it's also a great way to use up over ripe bananas — the browner they are, the better. Dark brown sugar is key and a dollop or two of plain Greek yogurt or sour cream gives the bread a subtle tang and wonderfully moist texture. Walnuts are optional but wholeheartedly encouraged. 



Banana Bread
Makes 1 Loaf
Recipe courtesy of Bon Appétit

1 tbsp butter or Olivina, to grease pan
1 1/2 cups all-purpose flour
1 1/4 tsp baking soda
3/4 tsp kosher salt
1 cup packed dark brown sugar
1/3 cup plain Greek yogurt, or sour cream
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup chopped walnuts, optional


Preheat the oven to 350°F. Lightly coat a 8 1/2 x 4 1/2-inch loaf pan with butter or Olivina and line with parchment paper, leaving a generous overhang on all sides. Whisk the flour, baking soda, and salt in a medium bowl.

Using an electric mixer on medium-high speed, beat the brown sugar, yogurt, and butter until light and fluffy, about 4 minutes. Add the eggs one at a time, beating to blend after each addition and scraping down the sides and bottom of the bowl as needed.

Reduce the speed to low, add the flour mixture, and mix until just combined. Then add the bananas and mix just until combined. Fold in the walnuts, if using. Scrape the batter into the prepared pan and smooth the top.

Bake the bread until a tester inserted into the centre comes out clean, about 65–75 minutes. Transfer the pan to a wire rack and let the bread cool slightly before removing from the pan and slice to serve, but it's also gorgeous sliced warm from the oven.