Description
This Super Moist Banana Bread recipe yields a tender, flavorful loaf that’s perfect for breakfast or a snack. Made with ripe bananas, a touch of cinnamon, and optional cinnamon sugar topping, it’s easy to prepare and bakes up beautifully moist and soft.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 3/4 cups very ripe bananas, mashed
- 1/2 cup packed light or dark brown sugar
- 1/2 cup mild-flavored vegetable or canola oil
- 2 large eggs
- 2 teaspoon vanilla extract
Additional Ingredients
- 2 medium-sized ripe bananas, chopped
Optional Topping
- 1 tablespoon granulated white sugar
- 1/2 teaspoon cinnamon
- 1 medium ripe banana, halved
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×5 inch (23x13cm) loaf pan with parchment paper, leaving an overhang on the edges to easily lift the bread after baking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk the mashed bananas and brown sugar until just combined. Slowly whisk in the vegetable or canola oil just to combine. Add the eggs and vanilla extract and stir gently until combined.
- Add Dry to Wet: Pour the dry ingredients into the wet mixture and whisk just until combined; avoid overmixing.
- Fold in Bananas: Gently fold in the chopped bananas to distribute them evenly throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Add Optional Topping: If desired, mix granulated sugar and cinnamon in a small bowl. Place the banana halves on top of the batter and sprinkle the cinnamon sugar mixture over the loaf.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then lift it out using the parchment paper overhang and transfer to a wire rack to cool completely.
- Store: Store the cooled banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
- Make sure the bananas are very ripe for maximum moisture and sweetness.
- Do not overmix the batter as it can make the bread tough.
- Use parchment paper to easily remove the loaf from the pan without sticking.
- The optional cinnamon sugar topping adds a sweet, crunchy finish but can be omitted for a simpler bread.
- Leftover banana bread can be frozen and thawed when needed.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
