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Moist Banana Bread

This foolproof recipe transforms overripe bananas into tender, perfectly sweet loaves with a moist texture that families love.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 12
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas, mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar (can substitute 1/2 cup for less sweetness)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour (substitute up to 1/2 cup with whole wheat flour)
  • 1/2 cup chocolate chips or chopped walnuts (optional)

Method
 

  1. Preheat your oven to 350°F and generously butter a 9x5 inch loaf pan.
  2. In a large mixing bowl, mash bananas until mostly smooth with just a few small lumps remaining.
  3. Stir melted butter directly into the mashed bananas. Add sugar, beaten egg, and vanilla extract, mixing until well combined.
  4. Sprinkle baking soda and salt over the banana mixture, then add flour. Gently fold everything together until flour just disappears.
  5. If using chocolate chips or nuts, gently fold them in now.
  6. Pour batter into your prepared pan and smooth the top. Bake for 55-65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Let cool in the pan for 10 minutes before turning out onto a wire rack.

Notes

Use heavily spotted or slightly soft bananas for best flavor and moisture. Don't overmix the batter to avoid tough texture. Store covered at room temperature for up to 4 days, refrigerate for one week, or freeze wrapped slices for up to 3 months. Can substitute vegetable oil for butter or use applesauce for even moister texture.