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Classic Moist Banana Bread

A close-up of a freshly baked banana bread loaf, showing a moist interior with visible banana flecks and nuts.
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Follow these simple steps to bake a moist, flavorful loaf of banana bread using overripe bananas.

Ingredients

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  • 3 large overripe bananas, mashed
  • 1/3 cup melted unsalted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

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

Notes

  • For a richer flavor, substitute half the granulated sugar with packed light brown sugar.
  • If your bananas are not very ripe, you can bake them on a baking sheet at 300°F for 15 minutes to speed up the ripening process before mashing.
  • To check for doneness without a toothpick, gently press the top of the loaf; if it springs back, it is likely done.
  • Store cooled banana bread tightly wrapped at room temperature for up to 4 days.

Nutrition

Find it online: https://cookerycourier.com/bake-banana-bread-moist-loaf-recipe/