Description
This Moist Banana Bread recipe delivers a tender, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, a blend of all-purpose flour, cinnamon, and a mix of brown and white sugars, it promises a balanced sweetness and delightful moisture in every bite. Easy to prepare and baked to golden perfection, this banana bread is a classic treat that’s simple yet irresistibly delicious.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened (or substitute vegetable oil)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups mashed bananas (about 4 small bananas)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper to prevent sticking.
- Mash Bananas: Using a fork, mash the bananas until you have 1 ⅓ cups of smooth mashed bananas. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
- Cream Butter and Sugars: In a medium bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer on medium speed to cream them until the mixture is light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until incorporated.
- Incorporate Bananas: Stir the mashed bananas into the wet mixture until evenly combined.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the banana mixture. Stir gently just until combined—avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye to avoid overbaking.
- Cool: Let the banana bread cool in the pan for 5 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- To ripen bananas quickly, bake them in a 350°F oven for about 15 minutes until the peels turn black; cool completely before mashing.
- Measure flour correctly by spooning it into your measuring cup rather than scooping to avoid packing and excess flour.
- Do not overbake the bread; ovens vary so begin checking doneness 10 minutes before the minimum baking time. Cooling bread on a wire rack prevents sogginess.
Nutrition
- Serving Size: 1 slice (about 80 grams)
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
