My mom's moist banana bread is my absolute favorite and truly the best. It's super moist and soft because it uses cake flour instead of all-purpose flour, and lots of overripe bananas. It's the only banana bread recipe you'll ever need!Adapted from Betty Crocker
1cupchopped toasted walnuts, chocolate chips, or other mix-insoptional
Instructions
Preheat the oven to 320°F (160°C) for dark metal pans or 350°F (175°C) for light metal pans. Grease and line a 9-inch loaf pan with parchment paper.
In a bowl, sift together cake flour, baking soda, and salt. If adding mix-ins, take a couple spoonfuls of the flour mixture into a separate bowl and toss the walnuts with it. Set aside.
In a large bowl, cream together softened butter and sugar. Add the eggs, banana, yogurt, milk, and vanilla and mix until combined.
Add the dry ingredients to the wet ingredients and stir only until combined. Fold in mix-ins if using, and pour into the prepared loaf pan.
Bake for 1 hour 15 minutes and test for doneness with a skewer or spaghetti. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storing: Store any leftover banana bread in an airtight container for up to 4 days. Try to slice only what you're going to eat in one sitting, rather than slicing them all at once, to prevent the banana bread from drying out.Freezing: Wrap each slice with a couple of layers of plastic wrap before putting them in a freezer bag or airtight container. You can store them in the freezer for up to 2 months. Defrost them in the fridge overnight before serving.