Moist Delicious Banana Bread (Printable)

Wonderfully moist and flavorful banana bread, perfect for breakfast, snacks, or dessert.

# What You'll 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:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it 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 the mixture is 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 desired.
07 - Pour batter into the prepared loaf pan and smooth the top.
08 - Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The texture is impossibly soft and tender, almost like cake but with that comforting homey quality that makes it acceptable for breakfast.
  • It uses ingredients you probably already have, no special trips to the store required.
  • The recipe is forgiving enough to handle add-ins like nuts or chocolate chips without throwing off the chemistry.
02 -
  • Underbaked banana bread is sad and gummy. When in doubt, give it another 5 minutes rather than pulling it out too early.
  • Letting the bread cool completely before slicing is agonizing but necessary. Warm slices squish and tear apart.
  • The top will crack as it bakes. This is normal and actually a sign of a properly risen, moist loaf.
03 -
  • Use really ripe bananas. Like, practically compost level ripe. The ones most people would throw away are the ones that make the best bread.
  • Do not use a mixer for this. Hand mixing prevents overworking the batter, which keeps the texture tender.

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