Print

Classic Moist Banana Bread

A thick slice of moist, golden-brown Banana Bread resting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for making moist, classic banana bread using overripe bananas.

Ingredients

Scale
  • 3 large very ripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Stir the melted butter into the mashed bananas.
  4. Mix in the sugar, beaten egg, and vanilla extract until combined.
  5. In a separate small bowl, whisk together the baking soda and salt. Add this mixture to the wet ingredients.
  6. Gradually add the flour to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Use bananas with completely black skins for the best flavor and moisture.
  • If you prefer chocolate chips, fold in 1/2 cup of chips with the flour.
  • For a slightly healthier option, substitute half the white sugar with packed light brown sugar.

Nutrition

Find it online: https://magazinemeal.com/banana-bread-classic-moist-recipe/