Making moist and delicious banana bread at home is easier than you think. With just a few simple ingredients and tips you can bake up the perfect loaf for breakfasts, snacking, or gift giving. The key is finding ultra-ripe bananas that lend a sweetness and moisture to your bread.
From there, it’s all about mixing up a simple batter and baking it just right. Follow this step-by-step banana bread recipe and tips for bakery-quality results every time.
Ingredients You’ll Need
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Optional add-ins: chocolate chips, walnuts, pecans, cinnamon, etc.
Step 1 – Mash the Bananas
Start by mashing your bananas in a medium bowl until few small chunks remain. The riper the bananas, the sweeter and more flavorful your bread will be. Bananas with lots of brown speckles are ideal. The mashed bananas should measure about 1 1/4 cups.
Step 2 – Mix the Wet Ingredients
In a large bowl, mix together the melted butter and granulated sugar until blended. Next, add in the eggs and vanilla and whisk until fully combined.
Step 3 – Mix in the Dry Ingredients
In a separate medium bowl, sift together the flour, baking soda and salt. Slowly mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 4 – Fold in Add-Ins (Optional)
If you want to add mix-ins like chocolate chips, nuts, or spices, gently fold them in now. The batter may seem thick, but this helps ensure a moist bread.
Step 5 – Pour the Batter and Bake
Grease a 9×5 inch loaf pan with butter or non-stick spray. Pour the batter into the prepared pan and smooth the top. Bake at 350°F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
Step 6 – Cool and Unmold
Allow the bread to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before slicing. The banana bread is best fresh but will keep well at room temperature for 4-5 days.
Tips for Moist and Delicious Banana Bread
- Use very ripe, speckled bananas. The riper the better.
- Don’t overmix the batter to avoid a dense, rubbery bread.
- Let the bread cool completely before slicing. Cutting too soon can make it crumble.
- Store tightly wrapped at room temperature up to 4 days. Freeze for longer storage.
- Toast slices before serving to revive stale banana bread.
- If your bread is too moist, use 4 tablespoons less banana puree next time.
- For nuttier flavor, toast walnuts or pecans before adding to the batter.
- Substitute pecans or walnuts for chocolate chips for a delightful twist.
- For richness, replace some of the butter with cream cheese.
- For whole wheat or gluten free bread, swap the flour accordingly.
- Add a streusel topping for an extra layer of sweetness and crunch.
- Infuse flavors by adding spices like cinnamon, nutmeg or ginger.
- Replace 1/4 cup of flour with unsweetened cocoa powder for chocolate banana bread.
- Drizzle the top with a simple icing or glaze for an extra touch of sweetness.
Now that you know the secrets behind incredible homemade banana bread, you can bake loaf after loaf of your new favorite treat. Ripe bananas are a baker’s dream, just waiting to be turned into irresistibly moist and flavorful bread.
Whether you use this recipe or customize it your way, you’ll love the simplicity of whipping up the perfect loaf. Share a slice with friends and family and enjoy the looks of delight on their faces as they savor your scrumptious banana bread creation.