Moist Banana Bread
A mildly sweet and moist quick bread that everyone loves! This easy banana bread recipe is sure to become your go-to treat for breakfast or dessert.
Servings: 12
Calories: 221kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter softened (or vegetable oil)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cup mashed bananas about 4 small bananas
Instructions
- Preheat your oven to 350°F. Grease and flour, or line with parchment paper, an 8×4-inch loaf pan.
- Mash the bananas with a fork to measure out 1 ⅓ cups of mashed banana. Set aside.
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, cream together the butter, brown sugar, and granulated sugar using a hand mixer on medium speed until fluffy (about 2 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
- Allow the bread to cool in the pan for 5 minutes before removing it. Transfer to a wire rack to cool completely.
Notes
To ripen bananas quickly, bake them in a 350°F oven for 15 minutes or until the peels turn black. Let them cool completely before using.
Measure the flour properly by spooning it into the measuring cup and leveling it off with a knife—do not scoop directly from the bag.
Since oven temperatures can vary, check your bread about 10 minutes before the end of the recommended baking time to avoid overbaking.
Store cooled banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Measure the flour properly by spooning it into the measuring cup and leveling it off with a knife—do not scoop directly from the bag.
Since oven temperatures can vary, check your bread about 10 minutes before the end of the recommended baking time to avoid overbaking.
Store cooled banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.