Moist Banana Bread Loaf (Printable Version)

Tender loaf with ripe bananas and a hint of cinnamon, great for breakfast or a cozy snack.

# What You Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup unsalted butter, melted and cooled
04 - ½ cup granulated sugar
05 - ¼ cup brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 ¾ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon (optional)

→ Add-ins (optional)

11 - ½ cup chopped walnuts or pecans
12 - ½ cup chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together mashed bananas, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until thoroughly blended.
03 - In a separate bowl, sift together all-purpose flour, baking soda, salt, and ground cinnamon.
04 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
05 - If desired, fold in chopped nuts and/or chocolate chips evenly.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • It comes together in 15 minutes of actual work, making it perfect for those mornings when you need comfort without complexity.
  • The combination of granulated and brown sugar creates a moisture and tenderness that keeps this loaf soft for days.
  • Those ripe bananas with brown spots? They're the secret to flavor so natural it tastes like you've been perfecting this forever.
02 -
  • Brown spotted bananas are non-negotiable for both sweetness and texture—they contain more natural sugars and break down into the batter more beautifully than pale ones.
  • Folding gently is the single most important technique here; vigorous stirring turns this tender loaf into a dense brick, and no amount of baking can fix that.
03 -
  • If your loaf starts browning too quickly on top, loosely tent it with foil for the remaining baking time—this prevents the crust from burning while the inside finishes.
  • Room-temperature ingredients blend more smoothly, but if you forget, they still work; just give yourself an extra minute of whisking.
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