This Moist Banana Bread is officially my new favorite bread. That is if you will not mention this Super Moist Pumpkin Bread and this Pandesal. Boy, it is so hard to pick favorite because I love them all. My brain can break with this dilemma 🙁 Help me decide.
But for now, let's focus on this Banana Bread. It is moist. It smells great. It does make you full when you eat it with coffee for breakfast; and lastly, you will be making it over and over again... Just like me.... I have made this so many times and it hasn't failed me and my family yet. It is so good!
I hope I can say that you will be giving up your Star Bucks Banana bread when you make this one... but the truth is, after you make this bread you will not be a frequent fixture of the Star Bucks counter because it is a t par with their banana bread. I even think it is more moist and more delicious, plus you'll save a bit of money not showing up there all the time. So I made another batch and I made two batches this time. I experimented freezing to see if this bread will keep its moistness after and it did. So I am very excited about that.
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 2 tsp Cinnamon
- 1 Pinch Nutmeg
- 1 Pinch Salt
- 1 box 3.4 oz Vanilla pudding and Pie Filling
- ¾ cup Light brown sugar
- 1 container 3.5 oz Non-fat Yogurt in Banana Cream Flavor
- 2 eggs,beaten
- ½ cup unsalted butter
- 1 tsp Vanilla extract
- 4 over ripe bananas,smashed
- ½ cup Light Brown Sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees F.
- Grease a 9" loaf pan with canola oil and line with parchment paper and set aside.
- In a medium sized bowl, mix in dry ingredients using a wire whisk and set aside.
- In large electric mixing bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, and vanilla until combined.
- Add in the dry ingredients and mix 5-6 times until gently mix and then remove bowl from the stand mixer and fold in mashed banana using a spatula. Make sure to scrape the sides
- Batter should be thick and clumpy but do not over mix since it will make your bread tough.
- Spread the batter into the prepared pan.
- In a small bowl ,mix remaining sugar and cinnamon and pat on top of the batter.
- Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
- Allow the bread to cool completely before cutting into slices.
NOTE: I made this bread so many times without using yogurt and box of vanilla pie filling, and it is still really moist and soft. I JUST ADDED 2 MORE OVER RIPE BANANAS AND DIVIDE THE BATTER IN 2 PANS