Super Moist Banana Bread (Printable)

Classic, irresistibly moist banana bread with rich banana flavor and tender crumb—perfect for breakfast or anytime.

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 1/2 cups)
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup granulated sugar
04 - 2 large eggs, at room temperature
05 - 1/4 cup whole milk
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon

→ Optional Add-ins

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.
02 - In a large bowl, whisk together the mashed bananas, melted butter, and sugar until smooth and well combined.
03 - Beat in the eggs one at a time, then add the milk and vanilla extract. Mix until fully incorporated.
04 - In a separate medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly distributed.
05 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined—do not overmix or the bread will become tough.
06 - Fold in chopped nuts or chocolate chips if desired, distributing evenly throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
09 - Let the bread cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack. Cool completely before slicing for best results.

# Expert Hacks:

01 -
  • It turns overripe fruit into the most incredibly moist tender bread you will ever taste
  • The recipe is practically foolproof even on your first attempt
  • Your entire house will smell like warm spices and happy memories
02 -
  • Using bananas that are almost black gives you the sweetest most flavorful bread
  • Stop mixing as soon as the flour disappears even if there are small lumps
  • The toothpick test is better than visual cues since the top can brown before the inside is done
03 -
  • Let your bananas ripen on the counter then freeze them until you are ready to bake
  • Check the bread at 50 minutes because every oven bakes differently

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