Moist Tender Banana Bread (Printable)

Tender, moist banana bread featuring customizable options with chocolate chips or nuts for breakfast or anytime snacking.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Fruit

08 - 3 ripe bananas, mashed

→ Optional Add-Ins

09 - 3/4 cup chocolate chips or 3/4 cup chopped walnuts

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
05 - Mix in the mashed bananas until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
07 - Fold in chocolate chips or nuts if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It rescues overripe bananas and turns them into something everyone asks for seconds of.
  • You can adapt it to whatever you have on hand, chocolate chips one day, walnuts the next, or nothing at all and it still shines.
  • The texture is so tender and moist it tastes like you fussed over it, but the whole thing comes together in one bowl.
  • It fills your kitchen with a smell that makes people wander in asking what's baking.
02 -
  • Don't overmix once you add the flour or the bread will turn out dense and chewy instead of tender.
  • Use bananas that are truly ripe, with lots of brown spots, because underripe bananas don't have enough natural sweetness or moisture.
  • If the top starts browning too fast, tent it loosely with foil halfway through baking.
03 -
  • If your bananas aren't ripe enough, roast them in their peels at 300°F for 15 minutes to concentrate their sugars.
  • Add a tablespoon of sour cream to the batter for an extra moist crumb that stays tender for days.
  • Use a light hand when folding in add-ins so they don't sink to the bottom during baking.
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