Banana Bread — Moist Not Dense
Experience banana bread like never before: ultra-moist, intensely flavored, and boasting a tender crumb. The secret? Overripe bananas and a touch of sour cream.
Banana Bread — Moist Not Dense
Experience banana bread like never before: ultra-moist, intensely flavored, and boasting a tender crumb. The secret? Overripe bananas and a touch of sour cream.
Key move
Use very ripe bananas (almost black) and don't overmix the batter to avoid a tough bread.
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The Setup
- Loaf Pan9x5 inch
- Mixing Bowlmedium
- Wire Rack
The Mise en Place
5 of 10Your prep station before cooking begins
The Dry Mix (0/5)
Bread is dry
Make sure to use overripe bananas and measure flour accurately.
Bread is dense
Do not overmix the batter. Overmixing develops gluten, resulting in a tough bread.
Chef's Notes
Mash bananas until mostly smooth with a few small lumps for best texture.
Don't overmix the batter after adding flour to keep the bread moist.
Serve warm with a smear of butter or cream cheese for extra richness.
The batter can be refrigerated overnight before baking for deeper flavor.
Watch the Technique
Video source: YouTube
The Method
PREHEAT
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Oven is preheated and loaf pan is greased and floured.
WHISK
In a medium bowl, whisk together flour, baking soda (1 tsp), and salt (½ tsp).
Dry ingredients are evenly combined.
CREAM
In a large bowl, cream together the softened butter, granulated sugar (¾ cups), and brown sugar (¼ cups) until light and fluffy.
Butter and sugars are light and fluffy.
BEAT
Beat in the eggs one at a time, then stir in the sour cream (½ cups) and vanilla extract (1 tsp).
Eggs, sour cream, and vanilla are fully incorporated.
FOLD
Gently fold in the mashed bananas until just combined. Do not overmix.
Bananas are just combined with the batter.
ADD
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Dry ingredients are just combined with the wet ingredients.
POUR
Pour the batter into the prepared loaf pan.
Batter is evenly distributed in the loaf pan.
BAKE
Time-sensitiveBake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Toothpick inserted into the center comes out clean.
COOL
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Bread has cooled in the pan for 10 minutes and is on a wire rack.
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