Moist Homemade Banana Bread

Moist Homemade Banana Bread

This foolproof banana bread recipe transforms overripe bananas into a moist, golden loaf that's perfect for breakfast, snacking, or dessert. With simple pantry ingredients and easy steps, you'll have homemade comfort food that beats any store-bought version.

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Course: Dessert

Cuisine: American

Keyword: Banana Bread

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 285kcal

Equipment

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups mashed banana about 4-5 large bananas
1/2 cup chopped walnuts optional

Instructions

Preheat oven to 350°F and grease a 9x5 inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
Add eggs one at a time, then vanilla extract, beating well after each addition.
Mix in mashed bananas until well combined.
Gradually fold in the dry ingredient mixture until just combined, being careful not to overmix.
Fold in chopped walnuts if using.
Pour batter into prepared loaf pan and spread evenly.
Bake for 60 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes before transferring to wire rack.

Notes

Use bananas that are very ripe with brown spots for maximum sweetness and flavor
Avoid overmixing the batter to prevent tough, dense bread
Store covered at room temperature for up to 3 days or freeze for up to 3 months
Substitute walnuts with chocolate chips, pecans, or dried cranberries for variations
Make muffins instead by dividing batter into muffin cups and baking for 18-22 minutes
Test doneness with a toothpick - a few moist crumbs are okay, but wet batter means more baking time needed

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