Ultra-Moist Classic Banana Bread Recipe

Classic Moist Banana Bread

Prep time: 15 minutes

Cook time: 55–65 minutes

Total time: ~1 hour 15 minutes

Yields: 1 loaf (about 8–10 slices)

Ingredients

The Wet Base:

• 2 to 3 very ripe bananas (the more brown spots, the better!)
• 1/3 cup melted butter (unsalted or salted; if using salted, reduce added salt by a pinch)
• 1/2 cup sugar (you can use granulated white sugar, brown sugar, or a mix of both for a richer flavor)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• The Dry Ingredients:
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• A pinch of salt

Optional: ½ teaspoon ground cinnamon

Optional Mix-ins:

• ½ cup chopped walnuts or pecans
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat and Prep:

    Preheat your oven to 350°F (175°C). Grease a 4 x 8 inch or 5 x 9 inch loaf pan with butter or non-stick cooking spray. (Pro tip: Line the bottom with parchment paper for even easier removal).

2. Mash the Bananas:

    In a large mixing bowl, peel the bananas and mash them with a fork or potato masher until they reach a relatively smooth, chunky consistency.

3. Mix the Wet Ingredients:

    Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla extract. Mix well until combined.

4. Add the Dry Ingredients:

    Sprinkle the baking soda, salt, and cinnamon (if using) over the mixture and stir. Lastly, add the flour. Important: Stir just until the flour disappears. Over-mixing at this stage can make the bread tough.

5. Fold in Extras:

    Gently fold in your nuts or chocolate chips if you are using them.

6. Bake:

    Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick or tester inserted into the center comes out clean or with just a few moist crumbs.

7. Cool:

    Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely before slicing.

Tips for Success

• The Bananas: If your bananas aren't ripe enough, you can "ripen" them by placing them (peels on) in a 300°F oven for 15–20 minutes until the skins turn black and the fruit is soft.
• Storage: This bread tastes even better the next day! Store it in an airtight container at room temperature for up to 4 days, or freeze slices for up to 3 months.
• Extra Moist Variation: Add 2 tablespoons of sour cream or Greek yogurt to the wet ingredients for an even denser, creamier texture.