If you want an exceptionally moist loaf of banana bread, try this recipe. I've been playing with banana bread recipes for years, and this adaptation is really good. I made it last night and brought a slice with me to work today. Decades ago, my sister-in-law Lynn gave me great advice, a tip she got from her mother Audrey. She suggested wrapping the loaf of banana bread with foil while it was still warm (about a half-hour out of the pan). This results in an ultra-moist loaf of banana bread.
Another plus -- this recipe is basically stirred together. No appliances, no beating, just stirring ingredients and they come together beautifully resulting in a heavy, dense banana bread, which is the way I like it. This loaf slices like a dream, too, not a crumb lost. It's great as is, but could be enhanced with a smear of soft butter, or grilled to a crisp on a hot pan.
CHOCOLATE CHIP WALNUT BANANA BREAD
Preheat oven to 350 degrees F
Spray a 9x5 loaf pan with vegetable spray or butter generously
4 oz. unsalted butter, melted
1 cup sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla greek yogurt, or sour cream
3 medium bananas, mashed ahead of time
1/2 cup walnut pieces
1/2 cup chocolate chips
In large mixing bowl, stir together melted butter with sugar. Add eggs, whisking in with fork, one at a time. Stir in vanilla extract.
Add flour, baking soda and salt, and with fork, stir well into wet mixture. Add yogurt, mashed bananas, walnut pieces and chocolate chips. Batter will seem exceptionally moist. That's OK.
Fill prepared loaf pan with batter and bake in center of oven for one hour. Test for doneness at an hour and if it seems too moist in the middle, bake for another 5 minutes. It's done when you press the center with a finger and it bounces back, or when a toothpick inserted in the middle comes out clean. I like to use the "nose" test - when you can really smell the aroma of the banana bread, it's just about done.
Allow to cool on a wire rack for about 15 minutes. Turn out to cool on rack, and about half an hour later, when it's still slightly warm, wrap loaf in aluminum foil. Wait a few hours (if you can!) to cut it into the most perfect slices of beautiful, delicious banana bread!