Classic Moist Banana Bread (Print Version)
A foolproof method for creating moist, tender banana bread that's perfect for using overripe fruit and customizable with add-ins.
# Ingredients:
01 -
3 medium ripe bananas, about 1½ cups mashed
02 -
⅓ cup melted butter
03 -
½ cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1½ cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
¼ teaspoon salt
09 -
1 cup semi-sweet chocolate chips (optional)
10 -
½ cup chopped walnuts or pecans (optional)
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray. Line with parchment paper, leaving an overhang for easy removal. Gather all ingredients and bring to room temperature.
02 -
Mash bananas in a large bowl until smooth. Whisk in melted butter until combined. Mix in sugar, egg, and vanilla until well blended. In a separate bowl, whisk together flour, baking soda, and salt. Fold dry ingredients into wet mixture until just combined. If using, gently stir in chocolate chips and/or nuts.
03 -
Pour batter into prepared pan and smooth the top with a spatula. Bake at 350°F (175°C) for 55-60 minutes. Check for doneness with a toothpick at 50 minutes. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
# Additional Notes:
01 -
Use very ripe, heavily speckled bananas for best flavor.
02 -
Do not overmix; stop as soon as the ingredients are just combined.
03 -
All ingredients should be at room temperature for even mixing.
04 -
Recipe is specifically designed for a 9x5-inch pan.
05 -
To test for doneness, a toothpick should come out clean or with just a few crumbs.
06 -
For high-altitude adjustments: Add 2 tablespoons of flour for elevations between 3,000-5,000 ft or 3 tablespoons for 5,000-7,000 ft.