Moist Delicious Banana Bread (Printable)

Wonderfully moist and flavorful loaf perfect for any time of day

# What You'll 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 tsp pure vanilla extract

→ Dry Ingredients

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

→ Optional Add-ins

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# Directions:

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.
03 - Whisk in eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well blended.
04 - In a separate bowl, whisk together 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 desired.
07 - 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.
08 - 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 crumb stays incredibly moist for days unlike other quick breads that dry out
  • You probably have everything in your kitchen right now no special trip needed
02 -
  • Underbaked is better than overbaked since the bread continues cooking as it cools and nobody likes dry banana bread
  • Room temperature ingredients prevent the butter from seizing and creating weird lumps in your batter
03 -
  • Use a light colored metal pan rather than glass or dark metal which can cause the edges to overbake before the center finishes
  • If your bananas arent quite ripe enough bake them at 350°F for 15 minutes until blackened then cool before mashing

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