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Super Moist Banana Bread Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (about 10 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Super Moist Banana Bread recipe is a deliciously rich and tender loaf perfect for breakfast or a sweet snack. Made with ripe bananas, brown sugar, and a hint of cinnamon, this bread is enhanced with optional walnuts or chocolate chips for extra texture and flavor. Easy to prepare and baked to perfection, it yields a moist, flavorful banana bread that will satisfy any craving.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas (mashed)
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk (or regular milk)

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional for extra flavor)

Optional Add-ins

  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. Mash bananas and cream butter with sugar: In a large mixing bowl, mash the ripe bananas until smooth. In a separate bowl, cream the softened butter with the brown sugar until light and fluffy. Then, add the mashed bananas to the butter mixture and stir until well combined.
  3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
  4. Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. This ensures the leavening and spices are evenly distributed.
  5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, stirring gently until just combined to avoid overmixing and keep the bread tender.
  6. Add optional walnuts or chocolate chips: Fold in the chopped walnuts or chocolate chips if using, distributing them evenly throughout the batter.
  7. Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist banana bread as a delicious treat.

Notes

  • For extra moisture, be sure to use very ripe bananas with brown spots.
  • If you don’t have buttermilk, you can substitute with regular milk plus 1 teaspoon of lemon juice or vinegar.
  • Adding nuts or chocolate chips is optional but adds wonderful texture and flavor.
  • Do not overmix the batter to keep the bread tender and moist.
  • Store leftover banana bread wrapped at room temperature for 2-3 days or refrigerate for up to a week.

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Find it online: https://strickideen.com/super-moist-banana-bread-recipe/