Moist Banana Bread

By Youcipe

1 week ago

Description

Soft, moist, and bursting with sweet banana flavor, this classic banana bread is the ultimate comfort treat! Made with ripe, speckled bananas and warm cinnamon, it’s perfect for breakfast, a snack, or dessert. Optional toasted walnuts add a delightful crunch. This foolproof recipe comes together easily with no fancy equipment—just pure, homemade goodness! 😋🍌

Ingredients

✅ 1½ cups (195g) all-purpose flour, spooned and leveled 🌾

✅ 1 teaspoon baking soda 🧁

✅ ¼ teaspoon fine sea salt 🧂

✅ ¾ teaspoon ground cinnamon 🌰

✅ 3 medium bananas (or 1½ cups mashed, very ripe with brown spots) 🍌

✅ 8 tablespoons (115g) butter, melted and cooled (salted or unsalted) 🧈

✅ ¾ cup (150g) light brown sugar 🍬

✅ 2 large eggs, at room temperature 🥚

✅ 1 teaspoon vanilla extract 🌿

✅ ½ cup (60g) walnuts, toasted and chopped (optional) 🌰

✅ Substitution: For gluten-free, use a 1:1 gluten-free flour blend. For egg-free, use two flax eggs or aquafaba.

Equipment

✅ 8½” x 4½” (1-pound) loaf pan

✅ Medium and large mixing bowls

✅ Fork (for mashing bananas)

✅ Whisk

✅ Rubber spatula

✅ Wire rack

✅ Parchment paper (optional)

Quick Steps

1️⃣ Preheat Oven and Prep Pan:
Position an oven rack in the middle and preheat to 350°F (176°C). Grease and flour an 8½” x 4½” loaf pan, or grease and line with parchment paper.

2️⃣ Prepare Dry Ingredients:
In a medium bowl, whisk together 1½ cups flour, 1 tsp baking soda, ¼ tsp sea salt, and ¾ tsp cinnamon. Set aside.

3️⃣ Prepare Wet Ingredients:
In a large bowl, mash 3 medium bananas with a fork into a chunky paste. Whisk in 8 tbsp melted butter, ¾ cup brown sugar, 2 eggs, and 1 tsp vanilla until well blended.

4️⃣ Make the Batter:
Add dry ingredients to wet ingredients in two parts, stirring with a rubber spatula until the flour disappears and the batter is smooth. Fold in ½ cup toasted walnuts (if using).

5️⃣ Bake:
Pour batter into the prepared pan and smooth the top. Place the pan on an insulated baking sheet (or two stacked regular baking sheets) for even baking. Bake for 55-65 minutes, until a knife inserted in the center comes out clean.

6️⃣ Cool:
Transfer the pan to a wire rack and cool for 5 minutes. Unmold the bread and cool completely on the rack, about 45 minutes, before slicing.

Tips

👉 Storage: Store in an airtight container on the counter for up to 3 days, in the fridge for up to 1 week, or double-wrapped in plastic wrap and foil in the freezer for up to 6 months.

👉 Bananas: Use very ripe bananas with brown spots for the best flavor and moisture. To ripen bananas faster, place them in a brown paper bag in a warm spot for 1-2 days.

👉 Pan Size: For a 9” x 5” pan, reduce baking time by 5-10 minutes; the loaf will be less tall. For glass pans, lower the oven temperature by 25°F and bake longer if needed.

👉 Eggs: To bring eggs to room temperature quickly, place them in lukewarm water for a few minutes.

👉 Flour: Use the “spoon and level” method to measure flour accurately, or weigh it for precision.