Moist Banana Bread (Printer Friendly)

Moist, tender loaf bursting with sweet banana flavor. Perfect for breakfast or comforting snacks.

# What You Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and cooled
04 - 1/2 cup granulated sugar
05 - 1/4 cup brown sugar
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp salt
10 - 1/2 tsp ground cinnamon

→ Optional Add-ins

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, melted butter, granulated sugar, brown sugar, and vanilla until thoroughly combined.
03 - In a separate bowl, sift together all-purpose flour, baking soda, salt, and ground cinnamon.
04 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to prevent tough texture.
05 - Fold in chopped nuts or chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth top evenly.
07 - Bake for 50-60 minutes until toothpick inserted into center comes out clean or with few moist crumbs.
08 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Pro Advice:

01 -
  • The texture is incredibly moist without being dense, hitting that perfect balance between tender and substantial
  • It uses up those overripe bananas you might otherwise throw away, turning potential waste into something wonderful
  • The recipe is forgiving enough for beginners but impressive enough to serve to guests who think you spent hours on it
02 -
  • Overmixing is the enemy of tender banana bread, so stop folding as soon as the flour disappears into the batter
  • Your oven might run hot or cold, so start checking at the 50-minute mark rather than waiting the full hour
  • The bread continues baking slightly from residual heat while cooling in the pan, so dont worry if it seems slightly underdone at first
03 -
  • Grease your loaf pan thoroughly and get into the corners, or line it with parchment paper that overhangs the long sides for easy removal
  • Rotating the pan halfway through baking helps it brown evenly if your oven has hot spots like mine does
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