What pan should I use to bake this in?

I used a one pound loaf pan (8"x4"x2 3/4") to make this. Here is the exact pan that I used. There are generally two sizes of loaf pan and this is the smaller of the two. If you use a bigger pan that's totally fine too, your bread will just come out a little wider and flatter!

Yes! I make this and freeze it all the time. I like to slice it into thick slices and then freeze the whole thing tightly wrapped. That way when you want some you can defrost it by the slice. Rich does this often and actually does it in the toaster!

Do I have to use the Turbinado sugar on the top?

Nope! If you don't have it, that's totally fine! Just leave it off.

Do I have to use an electric mixer for banana bread?

I tested this both by hand and with a handheld electric mixer and both worked great. The electric mixer makes things quicker but making this by hand works perfectly too.

What can I use in the place of greek yoghurt?

Sour cream or cream fraiche should work great as a sub for greek yoghurt. I sub sour cream for greek yoghurt 1:1 all the time and it works perfectly.

How do I know when the banana bread is baked?

I like to use a paring knife or a skewer (I find cake testers are too thin) to insert into the middle of the cake. If it comes out with wet batter on it, it needs a little more time - it should come out clean or with a few crumbs. Add some foil to the top of the banana bread if it needs a little more time and you are worrieda bout it getting too dark.

Do I have to use the cinnamon?

The cinnamon is just there to add a tiny little bit of warmth. I really like it but if you don't like cinnamon, just leave it out! I live with a cinnamon hater (who eats cinnamon rolls, go figure), and he didn't even notice it in there!

Easy Banana Bread (Super moist)

Description

This Easy Banana Bread is perfectly moist thanks to the greek yoghurt in the recipe, and has a crunchy turbinado sugar topping. It is the best way to use up over ripe, sad looking bananas.

Ingredients

Scale

420g over ripe bananas (weight is flesh of bananas only, not including skin)
70g full fat greek yoghurt or sour cream, at room temperature
115g unsalted butter, at room temperature
80g granulated sugar
120g light or dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla bean paste or vanilla extract
235g all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp cinnamon
Turbinado (sugar in the raw / raw sugar) for sprinkling, optional

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Instructions

Preheat the oven to 350°f / 180°c. Grease a 1 lb (8"x4"x2 3/4" approximately) loaf pan with butter or baking spray and line with a piece of parchment paper with the edges extending over the sides to form a sling. You can clip the parchment down to make adding the batter easier but take the clips off before baking or you will bake them into the banana bread (I am speaking from personal experience here).
Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld stand mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated.
In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.
Add the banana and yoghurt mixture to the bowl and mix until incorporated.
Combine the flour, baking soda, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix until just combined. Be careful not to over beat the mixture. I like to stop just before it is incorporated and finish it off by hand.
Transfer the batter to the prepared loaf pan and sprinkle generously with turbinado sugar if using. Bake for 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Tent the top with foil toward the end of the baking period if you are worried it is getting too brown.
Remove the banana bread from the oven and leave to cool for 5 minutes in the pan before removing and placing on a wire rack and allowing to cool completely.
Store leftovers lightly wrapped at room temperature.

Keywords: Banana Bread, Easy Banana Bread, Banana Bread with Yoghurt