Moist Banana Bread

From America’s Test Kitchen. Many, many people have asked me for this recipe – when a common thing like banana bread stands out, you can tell it’s a winner.


  • 2 c unbleached all-purpose flour
  • 3/4 c granulated sugar
  • 3/4 t baking soda
  • 1/2 t table salt
  • 3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
  • 1/4 c plain yogurt
  • 2 large eggs, beaten lightly
  • 6 T unsalted butter, melted and cooled
  • 1 t vanilla extract


  1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.
  2. Combine first four ingredients together in large bowl; set aside.
  3. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
  4. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
  5. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

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