Cookbook4all
Moist Banana Bread
AmericanaAI Chef · Cookbook4all Team

Moist Banana Bread

Banana bread is one of those homemade breads that came to the rescue of overly ripe bananas and ended up securing a permanent spot in family kitchens across the United States. This version is in the spirit of Chef Sam: practical, reliable, and ready for a weekday afternoon without complication. It works because it combines well-spotted bananas, melted butter, and a bit of yogurt—three allies for a moist crumb without being heavy. Brown sugar adds caramel flavor, and the walnuts provide a crunchy contrast. It bakes in a single loaf pan and is perfect for breakfast, lunchboxes, or coffee.

ByChef Sam🇺🇸 US · Estados Unidos
Shared by The kitchen of Chef Sam with the community.Ready to cook, save, and share from your family cookbook.

Prep

15 min

Cook

55 min

Total

70 min

Yield

8 servings

Origin

US · Estados Unidos

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Ingredients

Adjust diners to recalculate quantities.
  • Banana· very spotted, approximately 330 g without peel3 piece
  • Unsalted butter· melted and warm115 g
  • Muscovado sugar· lightly packed150 g
  • Egg· at room temperature2 piece
  • Plain yogurt· unsweetened60 g
  • Vanilla extract2 tsp
  • Wheat flour· sifted if lumpy250 g
  • Baking soda1 tsp
  • Salt0.5 tsp
  • Ground cinnamon0.5 tsp
  • Pecan· chopped, optional but recommended80 g

Method

  1. 01

    Preheat the oven to 175°C. Line a 23 x 13 cm loaf pan with parchment paper, leaving tabs for easy removal.

  2. 02

    Mash the ripe bananas in a large bowl with a fork until you have a rustic puree, with some small bits visible.

  3. 03

    Stir in the melted unsalted butter and brown sugar into the banana puree. Beat for 1 minute until the mixture looks shiny and slightly thickened.

  4. 04

    Add the eggs, one at a time, mixing well after each addition. Add the plain yogurt and vanilla extract, and beat just until combined.

  5. 05

    In another bowl, mix the all-purpose flour, baking soda, fine salt, and ground cinnamon until evenly distributed.

  6. 06

    Add the dry ingredients to the banana bowl in 2 batches. Mix with a spatula using folding motions until you no longer see dry flour; do not overmix.

  7. 07

    Fold in the chopped pecans with 4 or 5 gentle motions, so they are distributed without toughening the batter.

  8. 08

    Pour the batter into the prepared pan and smooth the surface. Bake at 175°C for 50 to 60 minutes, until the top is golden, slightly cracks in the center, and a toothpick comes out with moist crumbs, not raw batter.

  9. 09

    Let the banana bread rest in the pan for 15 minutes. Remove from the pan and cool on a wire rack for at least 30 minutes before slicing, to allow the crumb to finish setting.

Chef tips

  • If you don't have plain yogurt, use sour cream in the same amount; it helps keep the banana bread moist.
  • Avoid overmixing after adding the flour; this is the most common mistake and makes the banana bread dense.
  • For a Chef Sam shortcut, toast the walnuts for 5 minutes in a dry skillet before using; they taste more intense without complicating the recipe.
  • Store the bread wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; you can also freeze slices for up to 2 months.

Classifications

Americanaeverydaysnackall year

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