Moist Banana Bread (Printer-Friendly)

Moist, tender loaf bursting with sweet banana flavor, ideal for breakfast or snacking.

# 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 tsp vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp salt
10 - ½ tsp ground cinnamon (optional)

→ Add-ins (optional)

11 - ½ cup chopped walnuts or pecans
12 - ½ 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 the mashed bananas, eggs, melted butter, sugars, and vanilla until well combined.
03 - In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Fold in nuts and/or chocolate chips if using.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The texture is incredibly moist without being dense or heavy
  • It uses up those forgotten bananas that seem to accumulate on everyone's counter
  • The recipe comes together quickly with ingredients you probably already have
02 -
  • Overmixing the batter will make your bread tough and dense, so stop as soon as the flour is incorporated
  • Every oven bakes differently, so start checking for doneness at the 50 minute mark
  • The bread continues to bake slightly from residual heat while cooling in the pan
03 -
  • Roasting the bananas in their skins at 350°F for 15 minutes before mashing intensifies the banana flavor
  • Letting the batter rest in the pan for 10 minutes before baking gives you a taller, more domed loaf
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