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Moist Banana Bread

This moist banana bread is a beloved classic, perfect for breakfast, snacks, or dessert, and a great way to use overripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
Wet Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar Packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups mashed bananas About 4 small bananas

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8×4-inch loaf pan by greasing and flouring it.
  2. Mash the bananas in a bowl until smooth; set aside.
  3. In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Mixing
  1. Cream softened butter with brown and granulated sugars using a hand mixer until light and fluffy.
  2. Add eggs one at a time followed by vanilla extract, mixing well after each addition.
  3. Stir in the mashed bananas until combined.
  4. Gradually incorporate the dry ingredients into the wet mixture, mixing gently to avoid overmixing.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes until a toothpick comes out clean.
  2. Allow to cool in the pan for about five minutes before transferring to a wire rack.

Notes

You can enjoy moist banana bread as is, or pair it with butter or cream cheese. It's also great when toasted! For extra flavor, add nuts or chocolate chips before baking. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months. Use overripe bananas for the best flavor.