Super Moist Banana Bread (Printable)

Classic irresistibly moist banana bread with rich flavor and tender crumb. Perfect for breakfast or anytime snacking.

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 1/2 cups)
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup granulated sugar
04 - 2 large eggs, at room temperature
05 - 1/4 cup whole milk
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon

→ Add-ins (Optional)

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together the mashed bananas, melted butter, and sugar until smooth.
03 - Add the eggs, milk, and vanilla extract, mixing until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
05 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Fold in nuts or chocolate chips, if using.
07 - Pour the batter into the prepared loaf pan and smooth the top.
08 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The texture is impossibly tender, almost like cake but somehow more comforting
  • It uses up those overripe bananas you feel guilty throwing away
  • Your entire apartment will smell like warm cinnamon and vanilla
02 -
  • Overmixing the batter will make your bread tough and dense, stop as soon as the flour disappears
  • Every oven is different, start checking at 50 minutes to avoid drying it out
  • The bread continues to bake slightly while cooling in the pan, so do not worry if it seems slightly underdone
03 -
  • Use a light colored pan to prevent the bottom from getting too dark
  • If your bananas are not quite ripe enough, bake them at 300°F for 15 minutes until blackened

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