Banana Bread Classic Moist (Printable)
Delightfully moist banana bread made with ripe bananas, ideal for breakfast or an afternoon treat.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 0.5 teaspoon salt
→ Wet Ingredients
04 - 0.5 cup unsalted butter, melted
05 - 0.75 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
→ Produce
08 - 3 medium ripe bananas, mashed
→ Optional Add-ins
09 - 0.5 cup chopped walnuts
10 - 0.5 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
02 - In a mixing bowl, whisk together flour, baking soda, and salt until evenly distributed.
03 - In a separate bowl, combine melted butter, granulated sugar, eggs, and vanilla extract. Mix thoroughly until the mixture is uniform.
04 - Stir mashed bananas into the wet ingredients, blending until just combined.
05 - Gradually fold the dry mixture into the banana blend. Stir until no visible flour remains; avoid overmixing.
06 - Gently fold in walnuts or chocolate chips, if desired.
07 - Pour batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean.
08 - Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- Perfect way to use overripe bananas
- No mixer required and minimal cleanup
- Deliciously moist with just the right sweetness
- Smells irresistible while baking and tastes even better the next day
02 -
- Banana bread stays soft for days thanks to the fruit's moisture
- Freezes beautifully for later quick snacks
- Easy to customize with spices nuts or chocolate
03 -
- Always use very ripe bananas with lots of spots for the richest banana flavor
- Do not overmix once the flour goes in or your bread can turn gummy
- A sprinkle of raw sugar on top before baking adds a crunchy golden crust