The Best Banana Bread That's Ridiculously Moist with a Perfectly Crackly Top
This banana bread is deeply, almost unfairly moist, with a crackly top that shatters when you slice it, and it comes together in about 10 minutes of active work.
Equipment
- 9x5-inch loaf pan
- Small saucepan
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Parchment Paper
- Wire cooling rack
Ingredients
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsalted butter
- 1 cup mashed overripe bananas (about 3 bananas)
- 2/3 cup packed dark brown sugar
- 2 large eggs, room temperature
- 1/3 cup plain full-fat yogurt or sour cream
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Optional Mix-ins
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides.
- Brown the butter: Place the ½ cup butter in a small saucepan over medium heat. Cook, swirling occasionally, until it melts, foams, and then turns a deep amber color with little brown specks on the bottom. This takes about 4–5 minutes. Immediately pour it into a large heatproof bowl to stop the cooking.
- Mix the wet ingredients: To the warm brown butter, add the dark brown sugar and whisk until combined. Let it cool for 2 minutes, then whisk in the eggs, mashed bananas, yogurt, and vanilla.
- Add the dry ingredients: Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Use a rubber spatula to fold gently until just combined. Stop when you see the last streak of flour. Do not overmix. Fold in your mix-ins at this point if using any.
- Bake: Pour the batter into the prepared loaf pan and spread it even. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly around minute 35, tent it loosely with foil.
- Cool: Let the loaf cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out. Cool completely on the rack before slicing.
Notes
This banana bread is actually better on day two. Wrap tightly in plastic wrap and store in an airtight container for up to 5 days. Freeze whole loaf or individual slices tightly wrapped in plastic wrap then foil for up to 3 months. Thaw at room temperature or pop frozen slice in the toaster. Use a kitchen scale for flour: 220 grams is perfect. Let the bread cool completely before slicing to avoid crumbling. Dairy-free: swap butter for vegan butter and yogurt for dairy-free yogurt or applesauce. Gluten-free: use a 1:1 gluten-free baking flour blend with xanthan gum.