Classic Moist Banana Bread
A simple recipe for making moist, flavorful banana bread using overripe bananas.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 1 loaf (about 10 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large overripe 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
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash the bananas until mostly smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the sugar, beaten egg, and vanilla extract until combined.
- In a separate small bowl, whisk together the baking soda and salt with the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Fold in any optional nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For the moistest bread, use very dark, spotty bananas.
- If the top browns too quickly during baking, loosely tent the pan with aluminum foil for the remaining cook time.
- This bread stores well wrapped tightly at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14
- Sodium: 150
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 35