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–+ servings
Banana Bread

Moist Banana Bread That’s So Easy, You'll Make It Weekly

This easy to make, moist banana bread recipe transforms ripe bananas into a comforting breakfast or snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 small bananas, mashed Use about 1⅓ cups mashed
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 cups unsalted butter, softened Can substitute with vegetable oil
  • 0.5 cups brown sugar
  • 0.25 cups granulated sugar
  • 2 large eggs Use room temperature
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1 cup nuts (walnuts or pecans) Fold in for added crunch
  • 1 cup chocolate chips For added sweetness

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. Mash the 4 small bananas in a mixing bowl.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Cream the softened butter, brown sugar, and granulated sugar in another bowl until light and fluffy.
  5. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Gently stir the mashed bananas into the creamed mixture, then fold in the dry ingredients until combined.
  7. Pour the batter into the prepared loaf pan and bake for 45-60 minutes, checking for doneness with a toothpick.
  8. Allow the bread to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

For maximum sweetness and moisture, always use ripe bananas with brown spots. Store leftover banana bread in an airtight container at room temperature for up to 4 days, or freeze for long-term storage.

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