Moist Banana Bread
A moist, tender one-bowl banana bread made with very ripe bananas, brown sugar and a hint of cinnamon. The best way to use up spotty bananas.
By Tasty Nest Recipes Editorial TeamPublished
2 hr 15 min total 1 (9 x 5-inch) loaf, 10 slicesEasy
Photo: whitneyinchicago · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Banana bread is the classic answer to a bunch of bananas that are past their best. The riper and spottier they are, the sweeter and more fragrant the loaf will be.
This recipe is mixed in one bowl with a fork, no mixer needed. Brown sugar and melted butter keep the crumb moist and tender, and a short list of pantry ingredients makes it easy to bake on a whim.
Equipment you'll need
- 9 x 5-inch loaf pan
- Large mixing bowl
- Wire rack
Tips for success
- Use bananas with lots of brown spots, or even black skins; they are sweeter and mash easily.
- Freeze overripe bananas in their skins. Thaw them in a bowl and include the liquid they release.
- Mix the flour in gently. Overmixing makes the loaf dense and tough.
Substitutions and variations
- Replace half the flour with whole-wheat flour for a nuttier loaf.
- Use 1/3 cup of neutral oil instead of butter for an even moister crumb.
- Swap the brown sugar for granulated sugar; the loaf will be slightly paler and less caramel-flavoured.
Storage and reheating
To store: Wrap the cooled loaf and keep at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices, wrapped individually, for up to 3 months.
To reheat: Toast slices lightly or warm them in the microwave for 15 to 20 seconds.
Recipe
Moist Banana Bread
A moist, tender one-bowl banana bread made with very ripe bananas, brown sugar and a hint of cinnamon. The best way to use up spotty bananas.
- Prep
- 15 min
- Cook
- 1 hr
- Cool
- 1 hr
- Total
- 2 hr 15 min
- Yield
- 1 (9 x 5-inch) loaf, 10 slices
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the oven
Heat the oven to 350°F (175°C). Grease the loaf pan and line it with a strip of parchment paper for easy removal.
Step 2: Mash the bananas
In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps.
Step 3: Add the wet ingredients
Stir in the melted butter, then the brown sugar, egg and vanilla until combined.
Step 4: Add the dry ingredients
Sprinkle the baking soda, salt and cinnamon over the batter and stir well. Add the flour and fold just until no dry streaks remain. Fold in the nuts or chocolate chips, if using.
Step 5: Bake
Scrape the batter into the pan and bake for 55 to 65 minutes, until well risen and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil after 40 minutes.
Step 6: Cool
Cool in the pan for 10 minutes, then lift out onto a wire rack and cool for at least 1 hour before slicing.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 210
- Protein
- 3 g
- Fat
- 7 g
- Carbs
- 36 g
- Fibre
- 1 g
- Sugars
- 17 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/banana-bread
Keep cooking
