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Easy, Super Moist Classic Banana Bread Recipe

Two stacked, moist slices of golden brown banana bread recipe on a white plate.
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Follow this simple recipe to make a perfectly moist banana bread loaf using overripe bananas. This quick bread requires no mixer and delivers classic flavor for breakfast, snack, or dessert.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the sugar, melted butter, and oil until combined.
  3. Stir in the eggs and vanilla extract until mixed well.
  4. Add the mashed bananas and mix until just incorporated. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few streaks of flour are acceptable; stop mixing immediately to keep the bread tender.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the banana bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor.
  • For chocolate chip banana bread, gently fold in 1 cup of semi-sweet chocolate chips with the dry ingredients.
  • If your loaf starts browning too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.

Nutrition

Find it online: https://fooddexterity.com/banana-bread-recipe-easy-moist/