Moist Banana Bread (Printable)

Moist, tender loaf with sweet banana flavor. Ideal for breakfast or snacks.

# What You’ll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup unsalted butter, melted and cooled
04 - ½ cup granulated sugar
05 - ¼ cup brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon

→ Add-ins

11 - ½ cup chopped walnuts or pecans
12 - ½ cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9×5-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 flour, baking soda, salt, and ground cinnamon.
04 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
05 - Fold in walnuts, pecans, or chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth top. Bake for 50 to 60 minutes until a toothpick inserted into center comes out clean or with just a few moist crumbs.
07 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The texture walks that perfect line between cake and bread, dense but not heavy
  • It uses up those overripe bananas you feel guilty throwing away
  • The house smells like caramelized sugar and warm spice while it bakes
02 -
  • Overmixing the batter creates tough, rubbery bread with tunnels instead of a tender crumb
  • The bread continues cooking while it cools in the pan, so do not be tempted to leave it in longer
  • Slicing while warm is tempting, but the texture improves significantly after it has cooled completely
03 -
  • Freeze overripe bananas whole in their skins, then thaw and mash when you are ready to bake
  • Use the water displacement method for measuring butter if you do not have a kitchen scale
  • Let the batter rest for 15 minutes before baking for a more even rise
Go Back