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Moist Banana Bread Recipe

Close-up of two moist banana bread slices on a white plate, showcasing the texture and brown crust.
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A reliable, one-bowl recipe for super-moist banana bread, perfect for breakfast or snacks. Includes options for nuts and chocolate chips.

Ingredients

Scale
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 ripe mashed bananas (about 1 1/2 cups)
  • 1/2 cup melted butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter, sugar, egg, and vanilla extract until well combined.
  4. In a separate small bowl, whisk together the baking soda, salt, cinnamon, and nutmeg.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. If using, fold in the chopped walnuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For best results, use very ripe bananas with brown spots.
  • You can substitute oil for butter for an even moister bread. Use 1/2 cup vegetable oil.
  • This banana bread freezes well. Wrap cooled bread tightly in plastic wrap, then aluminum foil. It will keep for up to 3 months.
  • To reheat, thaw at room temperature or warm slices in the oven or microwave.

Nutrition

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