Here’s a classic Moist Banana Bread recipe that’s easy to make and always a crowd-pleaser! Packed with ripe bananas, warm spices, and a tender crumb, this banana bread is perfect for breakfast, snacks, or dessert. Plus, it’s a great way to use up overripe bananas!
Ingredients:
- 2–3 very ripe bananas (about 1 cup mashed)
- 1/2 cup (115g) unsalted butter, melted (or use vegetable oil)
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (60g) chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas with a fork until smooth. You should have about 1 cup of mashed banana.
- Mix wet ingredients: Stir the melted butter into the mashed bananas. Add the sugar, egg, and vanilla extract, and mix until well combined.
- Add dry ingredients: Sprinkle the flour, baking soda, salt, and cinnamon (if using) over the wet ingredients. Gently fold everything together until just combined. Be careful not to overmix.
- Add mix-ins: If using, fold in the chopped walnuts or chocolate chips.
- Bake: Pour the 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.
- Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tips:
- Use overripe bananas with lots of brown spots for the best flavor and sweetness.
- For a healthier version, substitute half of the flour with whole wheat flour and reduce the sugar to 1/2 cup.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes well for up to 3 months.
Enjoy this moist, flavorful, and easy-to-make banana bread!
