Banana Bread Recipe
This Moist Banana Bread recipe relies on overripe, spotted bananas and melted butter to achieve a dense, cake-like crumb that stays tender for days. Using brown sugar instead of white adds a deep, molasses-like undertone that perfectly complements the fruit.
Ingredients
- 2 to 3 very ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
The Method
The most common mistake in banana bread is over-mixing. Once the flour is added, you want to stir only until the white streaks disappear; over-working the batter develops gluten, which results in a tough, rubbery loaf rather than a tender one.
1
Preheat and Prep
350°F (175°C)
Preheat your oven and grease a 4×8-inch loaf pan with butter or non-stick spray.
2
Mash and Mix Fats
Use a fork or whisk
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter until fully incorporated.
3
Add Sugars and Aromatics
Build the base
Mix in the baking soda and salt. Stir in the granulated sugar, brown sugar, beaten egg, and vanilla extract.
4
Fold in Flour
Do NOT over-mix
Gently fold in the flour using a spatula. Mix just until the flour is moistened. If adding walnuts or chocolate chips, fold them in now.
5
Bake and Cool
50-60 minutes
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Tip for Success: If you don’t have ripe bananas on hand, you can ripen them quickly by placing them (unpeeled) on a baking sheet in a 300°F oven for 15–20 minutes until the skins turn black.
