Moist Banana Bread (Printable)

A tender, golden loaf bursting with sweet banana flavor. Perfect with butter for breakfast or afternoon coffee break.

# 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 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon

→ Add-ins

11 - ½ cup chopped walnuts or pecans
12 - ½ cup chocolate chips

# How-To Steps:

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, granulated sugar, brown sugar, and vanilla extract until well combined.
03 - In a separate bowl, sift together flour, baking soda, salt, and ground cinnamon.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Fold in chopped nuts and/or chocolate chips if using.
06 - Pour batter into the prepared loaf pan and smooth the top evenly.
07 - Bake for 50 to 60 minutes, 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 Advice:

01 -
  • The texture walks this perfect line between cake and comfort food, substantial but never heavy, with a tender crumb that makes every slice feel special.
  • It transforms those forgotten bananas on your counter into something that makes your whole kitchen smell like happiness.
02 -
  • Underbaked banana bread with a raw center is disappointing, so start checking at 50 minutes and every 5 minutes after. Every oven is different.
  • Cooling the bread completely before slicing is non-negotiable. I once cut into it warm and the steam escaped, leaving me with dry slices the next day.
03 -
  • Freeze overripe bananas if you cannot bake immediately. They thaw in minutes and mash even easier than fresh ones.
  • Measure flour by spooning it into your measuring cup and leveling off, rather than scooping directly. Too much flour makes dense bread.
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