Moist Banana Bread Loaf (Printable Version)

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

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and cooled
04 - 1/2 cup granulated sugar
05 - 1/4 cup brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon

→ Add-ins (optional)

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

# Expert Advice:

01 -
  • The crumb stays incredibly moist for days unlike other quick breads that dry out
  • You probably have everything in your kitchen right now especially those neglected bananas
  • Its practically foolproof even my friend who burns toast nailed this on her first try
02 -
  • Overmixing creates tough rubbery bread so stop as soon as the flour disappears even if it looks lumpy
  • Every oven is different so start checking at 50 minutes rather than assuming the full time is necessary
  • The bread continues cooking slightly while cooling in the pan so do not worry if it seems a tiny bit underdone
03 -
  • If your bananas are not quite ripe enough bake them at 150°C for 15 minutes to speed up the process
  • Use the bottom of a measuring cup to press the batter into the pan corners for an even shape
  • Line your pan with parchment paper that overhangs the sides for easy removal every single time
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