Moist Banana Bread

My kitchen counter once held five black bananas that I kept ignoring, thinking I would deal with them tomorrow. Tomorrow came and went for three days until that unmistakable sweet fermentation smell forced my hand. Now I actually let bananas go past their prime on purpose, stashing them in the freezer until I have enough for a double batch. There is something satisfying about transforming what looks like kitchen waste into something everyone fights over the minute it comes out of the oven.

Last winter my neighbor texted at 8 am asking if I had any banana bread. Her kids had snowed in and were begging for something warm, and she had zero bananas in the house. I brought over a still-warm loaf wrapped in a tea towel, and she texted later that they had already finished half of it. Now every time it snows, I get a hopeful message asking if the banana bread is happening again.

Ingredients

• 3 large ripe bananas, mashed: The blacker the better, these hold all the moisture and sweetness that makes the bread tender
• 2 large eggs: Room temperature eggs incorporate more evenly into the batter
• 120 ml unsalted butter, melted and cooled: Cooling it prevents the eggs from scrambling when you mix everything together
• 100 g granulated sugar and 50 g brown sugar: The combination gives you sweetness plus a slight caramel depth from the brown sugar
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• 220 g all-purpose flour: Measured by spooning into the cup and leveling off, not scooping directly
• 1 tsp baking soda: The leavening agent that gives the bread its rise
• ½ tsp salt: Balances the sweetness and brings out the banana flavor
• ½ tsp ground cinnamon: Optional, but adds a warm spice note that pairs beautifully with banana
• 80 g chopped walnuts or pecans: Toast them beforehand for extra crunch and flavor
• 70 g chocolate chips: Semi-sweet chocolate prevents the bread from becoming too sweet

Instructions

Preheat your oven to 175°C (350°F):

Grease and flour a 9x5-inch loaf pan or line with parchment paper, making sure to get into the corners

Whisk together the wet ingredients:

In a large mixing bowl, combine the mashed bananas, eggs, melted butter, sugars, and vanilla until the mixture is uniform and slightly frothy

Sift the dry ingredients:

In a separate bowl, sift together the flour, baking soda, salt, and cinnamon to break up any lumps

Gently fold the dry ingredients into the wet mixture:

Mix with a spatula just until the flour disappears, but you can still see some streaks

Fold in nuts and chocolate chips:

Add them gently so you do not overwork the batter

Pour the batter into the prepared loaf pan:

Smooth the top with an offset spatula or the back of a spoon

Bake for 50 to 60 minutes:

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached

Cool in the pan for 10 minutes:

Transfer to a wire rack to cool completely before slicing to prevent the bread from becoming gummy

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My grandmother never used a recipe for banana bread, just dumped everything in until it looked right. I tried recreating it once by eye and ended up with something closer to banana bricks. Now I measure everything, but sometimes I still add an extra banana just like she would have done, trusting that instinct over the printed page.

Getting the Perfect Crust

The contrast between the dark, slightly crisp crust and the tender interior is what makes banana bread feel special. If you want a thicker crust, bake the bread for the first 15 minutes at 190°C (375°F), then reduce the temperature for the remaining time. Just keep an eye on it to prevent burning.

Storage and Freezing

Banana bread keeps well wrapped in plastic at room temperature for up to three days, but the freezer is where it really shines. Wrap individual slices in plastic, then place them in a freezer bag for up to three months. You can toast frozen slices directly without thawing, which makes for an incredibly easy breakfast.

Making It Your Own

Once you have made this recipe a few times, you will start seeing opportunities to adapt it to what you have on hand or what your family prefers. The basic ratio stays the same, but the add-ins can change completely.

• Swap half the flour for whole wheat for a nuttier flavor and more fiber
• Add a tablespoon of bourbon or rum to the wet ingredients for an adult version
• Try pumpkin pie spice instead of plain cinnamon when autumn rolls around

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There is always someone asking when the next loaf will be ready, which is the best kind of problem to have.

Recipe Q&A

→ How ripe should the bananas be?

Use very ripe bananas with plenty of brown spots or even blackened skins for the best flavor and moisture content. The more spotted and brown the bananas, the sweeter and more pronounced the banana flavor will be in your finished loaf.

→ Can I freeze this banana bread?

Yes, banana bread freezes exceptionally well. Wrap the completely cooled loaf tightly in plastic wrap, then place in a freezer bag. It will keep for up to 3 months. Thaw overnight at room temperature before serving.

→ Why did my banana bread come out dry?

Dry banana bread usually results from overbaking or overmixing the batter. Check for doneness at the 50-minute mark and remove when a toothpick shows just a few moist crumbs. Mix only until combined to avoid developing too much gluten.

→ Can I make this without nuts?

Absolutely. The nuts are completely optional. You can leave them out entirely for a classic loaf, substitute with seeds for crunch, or swap in chocolate chips for extra sweetness. The bread will still be delicious without any add-ins.

→ How do I know when banana bread is done?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs clinging to it. If it shows wet batter, continue baking in 5-minute increments until done. The top should be golden brown and firm.

→ Can I use oil instead of butter?

Yes, you can substitute melted butter with an equal amount of vegetable oil, coconut oil, or olive oil. Butter adds rich flavor, but oil will result in an even moister crumb that stays fresh longer.