Name: Moist Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Americana
Ingredients: 3 piece Banana very spotted, approximately 330 g without peel; 115 g Unsalted butter melted and warm; 150 g Muscovado sugar lightly packed; 2 piece Egg at room temperature; 60 g Plain yogurt sugar-free; 2 tsp Vanilla extract; 250 g Wheat flour sifted if clumpy; 1 tsp Baking soda; 0.5 tsp Salt; 0.5 tsp Ground cinnamon; 80 g Pecan chopped, optional but recommended

Moist Banana Bread

Banana bread is one of those homemade breads that were created to rescue very ripe bananas and ended up earning a permanent place in family kitchens across the United States. This version is in the spirit of Chef Sam: practical, reliable, and ready for a weeknight afternoon without fuss. It works because it combines well-spotted bananas, melted butter, and a little yogurt, three allies for a moist crumb without being heavy. The brown sugar adds caramel flavor, and the walnuts provide a crunchy contrast. It bakes in a single pan and is perfect for breakfast, lunchboxes, or coffee.

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: that's the most common mistake and leaves the banana bread dense.
For a shortcut from Chef Sam, toast the walnuts for 5 minutes in a dry pan 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.