Moist Banana Bread
This looks like a classic Moist Banana Bread with a tender crumb and rich banana flavor—perfect for breakfast, snacks, or dessert.
Ingredients (Makes 1 Loaf / 10 Slices)
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) milk or buttermilk
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, mash the bananas until smooth.
- Add melted butter, sugars, eggs, vanilla, and milk. Mix until combined.
- Gradually fold the dry ingredients into the wet mixture. Do not overmix.
- Stir in walnuts, pecans, or chocolate chips if using.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Time
- Prep Time: 15 minutes
- Bake Time: 55–65 minutes
- Cooling Time: 20 minutes
- Total Time: About 1 hour 30 minutes
Yield: 10 slices
Nut Information
Nut Status
Nut-Free: Yes (if you do not add optional nuts)
Contains Nuts If Added
- Walnuts
- Pecans
Allergy Notes
- If baking for someone with a tree nut allergy, omit the nuts completely.
- Chocolate chips may be processed in facilities that handle nuts—check the label if allergies are a concern.
Nutrition (Approx. Per Slice, Without Nuts)
- Calories: 245
- Protein: 4 g
- Carbohydrates: 36 g
- Fat: 9 g
- Saturated Fat: 5 g
- Fiber: 2 g
- Sugar: 18 g
- Sodium: 180 mg
Frequently Asked Questions (Q&A)
Q1. How ripe should the bananas be?
Very ripe with plenty of brown spots. The riper they are, the sweeter and more flavorful the bread.
Q2. Can I freeze banana bread?
Yes. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
Q3. How should I store it?
Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
Q4. Can I reduce the sugar?
Yes. You can reduce it by about ¼ cup without greatly affecting the texture.
Q5. Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour for a heartier loaf.
Q6. Why is my banana bread dense?
Overmixing the batter or using too much flour can make the loaf dense.
Q7. Can I make muffins instead?
Yes. Fill muffin cups about ⅔ full and bake at 350°F (175°C) for 18–22 minutes.
Q8. How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
Q9. Can I make it dairy-free?
Yes. Replace the butter with melted coconut oil or a dairy-free butter alternative, and use plant-based milk.
Q10. What can I add for extra flavor?
Try chopped dates, raisins, shredded coconut, orange zest, or a pinch of nutmeg.
Q11. Can I use frozen bananas?
Yes. Thaw them completely and drain any excess liquid before mashing.
Q12. Why did my loaf crack on top?
A crack on top is completely normal. It happens as the loaf rises and bakes, giving homemade banana bread its classic appearance.
