Moist Banana Bread Loaf (Printable)

Tender banana loaf with rich sweetness, ideal for breakfast or enjoying with coffee.

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup (120 ml) unsalted butter, melted and cooled
04 - ½ cup (100 g) granulated sugar
05 - ¼ cup (50 g) brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups (220 g) all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon (optional)

→ Add-ins (optional)

11 - ½ cup (80 g) chopped walnuts or pecans
12 - ½ cup (70 g) chocolate chips

# Directions:

01 - Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
02 - In a large bowl, whisk together mashed bananas, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until smooth and uniform.
03 - In a separate bowl, sift together all-purpose flour, baking soda, salt, and ground cinnamon if using.
04 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
05 - Fold in chopped nuts and/or chocolate chips if desired.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Allow the loaf to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

# Expert Tips:

01 -
  • It comes together in under 20 minutes of actual work, leaving you plenty of time to sit with your coffee while it bakes.
  • Ripe bananas transform into something impossibly moist and tender, with a delicate crumb that's nothing like dense or heavy.
  • One loaf disappears fast, whether sliced for breakfast or sneaked as a midnight snack, and it always tastes better homemade.
02 -
  • Brown spots on your bananas aren't a sign they're past their prime—they're exactly what you want because the sugars have concentrated and the fruit is softer and easier to mash.
  • Overmixing the batter is the quickest way to end up with a dense, tough loaf, so fold gently and stop as soon as you can't see flour streaks anymore.
  • A toothpick test that comes out with a few moist crumbs is the sweet spot; pulling it out completely clean sometimes means the bread is slightly overbaked.
03 -
  • Cool your melted butter completely before mixing it in, or you risk scrambling the eggs and creating a grainy, broken batter.
  • If your loaf seems to be browning too quickly on top, tent it loosely with foil for the last 15 minutes of baking so the inside has time to cook through.
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