Super Moist Banana Bread (Printable)
Classic banana bread with rich flavor, tender crumb, and irresistibly moist texture. Perfect for breakfast or snacks.
# What You'll Need:
→ Wet Ingredients
01 - 3 large ripe bananas, mashed (about 1 1/2 cups)
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup granulated sugar
04 - 2 large eggs, at room temperature
05 - 1/4 cup whole milk
06 - 1 teaspoon 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 (Optional)
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together the mashed bananas, melted butter, and sugar until smooth.
03 - Add the eggs, milk, and vanilla extract, mixing until well combined.
04 - In a separate bowl, whisk together the 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 the batter into the prepared loaf pan and smooth the top.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The texture is impossibly tender without being dense or heavy
- It uses ingredients you probably already have in your pantry
- The aroma filling your home while it bakes is better than any candle
02 -
- Overmixing is the number one mistake that leads to tough, dense banana bread
- Letting the bread cool completely before slicing is torturous but essential for clean cuts
03 -
- Freeze overripe bananas whole if you cannot bake right now, they thaw perfectly
- Use the paper trick method to check doneness if you do not have toothpicks handy