Moist Banana Bread
A simple yet delightful recipe that transforms overripe bananas into a warm, comforting loaf loved by all.
Ingredients
Main ingredients
- 3 large large ripe bananas About 1½ cups mashed
- 2 cups all-purpose flour Spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter Softened (1 stick)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans Optional
Instructions
Preparation
- Gather all your ingredients and tools.
- Preheat your oven to 350°F (175°C).
- Grease and flour your 9x5 inch loaf pan or line it with parchment paper.
- Mash the bananas in a large bowl until mostly smooth.
- Cream the softened butter with granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the mashed bananas.
- If using, fold in the nuts.
Baking
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50-60 minutes, until a skewer comes out clean. Tent with foil if the top browns too quickly.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Freeze sliced for up to three months.