Moist Delicious Banana Bread (Printer-friendly)

Wonderfully moist banana bread loaded with sweet ripe bananas and vanilla. Soft, comforting, and perfect for breakfast or snacks.

# What You Need:

→ Wet Ingredients

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

→ Dry Ingredients

07 - 2 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

# 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 bowl, mash the bananas until smooth. Stir in melted butter until combined.
03 - Whisk in eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well blended.
04 - In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
05 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Fold in nuts or chocolate chips if using.
07 - Pour batter into the prepared loaf pan and smooth the top.
08 - Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The crumb stays impossibly moist for days thanks to the perfect ratio of mashed bananas to butter
  • Everything comes together in one bowl without a mixer, making it an anyday kind of baking project
02 -
  • Overmixing creates a tough, rubbery bread so stop as soon as the flour disappears
  • The toothpick test is your friend—underbaked bread sinks in the middle as it cools
03 -
  • Sprinkle coarse sugar on top before baking for a crunchy, bakery-style crust
  • Substitute a quarter cup of the flour with whole wheat for a nuttier, heartier loaf

Return