Moist Banana Bread (Printable Version)

A moist and tender loaf bursting with sweet banana flavor, ideal for breakfast or as a comforting snack.

# What You 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

# How to Make It:

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 extract until well 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. Do not overmix.
05 - Fold in chopped walnuts or pecans and chocolate chips if desired.
06 - Transfer batter to prepared loaf pan and smooth top evenly.
07 - Bake for 50 to 60 minutes, or 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.

# Expert Advice:

01 -
  • It transforms those embarrassing brown bananas into something incredible instead of wasting them
  • The texture is incredibly moist and tender, never dry or crumbly like some quick breads
  • Your whole house will smell like warm comfort while it bakes
02 -
  • Overmixing develops gluten which makes quick breads tough and rubbery instead of tender
  • Every oven is different so start checking at the 50 minute mark to avoid drying it out
03 -
  • Use a light-colored metal pan rather than dark or glass to prevent the bottom from overcooking
  • If the top browns too quickly, tent it loosely with foil during the last 15 minutes of baking
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