Moist Delicious Banana Bread (Print View)

Wonderfully moist banana loaf with sweet bananas and vanilla, perfect for any time of day.

# 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 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon 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 it with parchment paper.
02 - In a large bowl, mash the bananas until smooth. Stir in melted butter until combined. Whisk in eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well blended.
03 - In a separate bowl, whisk together flour, baking soda, salt, and cinnamon until evenly distributed.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in nuts or chocolate chips if desired.
05 - Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
06 - 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 comes out perfectly tender every single time without any complicated techniques
  • You can throw in whatever mix-ins you have on hand for endless variations
  • It makes the house smell like a bakery and tastes even better than it smells
02 -
  • Overripe bananas with lots of brown spots make the sweetest most flavorful bread so do not be afraid to wait
  • Stop mixing as soon as the flour disappears because overmixed banana bread becomes dense and tough instead of tender
03 -
  • Let the bread cool completely before wrapping or the trapped steam will make the crust soggy
  • If your bananas are not quite ripe enough bake them at 350°F for 15 minutes to soften and sweeten them

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