Classic Moist Banana Bread
A moist, tender banana bread infused with ripe bananas, warm cinnamon, and rich brown sugar. Quick to prepare, bakes beautifully, and perfect for breakfasts, snacks, or freezing for later.
Equipment
- 1 × 9×5″ Loaf Pan
- 1 × Medium Mixing Bowl
- 1 × Large Mixing Bowl
- 1 × Electric hand or stand mixer
- 1 × Wire cooling rack
Ingredients
- 1¾ cups 210g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup 165g light or dark brown sugar
- ½ cup 113g unsalted butter, softened
- 2 large eggs
- 1¾ cups 430g mashed ripe bananas
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Baking Pan and Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the right temperature before your batter is ready, helping the bread rise evenly. Lightly grease a 9×5-inch loaf pan using softened butter or a nonstick baking spray. For an extra layer of protection, you can also line the bottom and sides with parchment paper, leaving a small overhang to make lifting the bread out easier after baking.
- Combine the Dry Ingredients: In a medium mixing bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon ground cinnamon until well blended. Whisking helps to evenly distribute the baking soda and cinnamon throughout the flour, preventing clumps and ensuring the bread bakes uniformly. Set this bowl aside.
- Cream Butter and Sugar to Perfection: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add ¾ cup light or dark brown sugar and ½ cup softened unsalted butter. Beat the mixture on medium-high speed for about 3 minutes, or until it becomes light, fluffy, and pale in color. This creaming process traps air into the mixture, which helps give your banana bread a soft, tender crumb.
- Add the Eggs and Vanilla Extract: Crack in two large eggs, one at a time, beating well after each addition. Pause halfway to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed. Once both eggs are incorporated, mix in 1 teaspoon vanilla extract. The eggs add structure, while vanilla enhances the overall aroma and flavor profile of the bread.
- Incorporate the Bananas: Add 1¾ cups mashed ripe bananas to the butter-sugar-egg mixture. Stir on low speed or gently fold with a spatula until the bananas are well blended. For the best texture, mash the bananas beforehand with a fork or potato masher, leaving some small chunks if you enjoy little bursts of banana flavor in each slice.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain. Be careful not to overmix—overmixing develops gluten, which can make your bread dense instead of soft and tender. The batter should be thick but pourable.
- Fill the Pan and Smooth the Batter: Pour the banana bread batter into your prepared loaf pan. Use a silicone spatula to scrape every bit of batter from the bowl and to smooth the surface in the pan. This ensures an even top and a uniform bake.
- Bake to Golden Perfection: Place the loaf pan in the center of your preheated oven and bake for 50–60 minutes.Begin checking at the 50-minute mark by inserting a wooden skewer or toothpick into the center—if it comes out clean or with just a few moist crumbs (but no raw batter), it’s ready. If the top begins browning too quickly before the center is done, loosely cover the bread with aluminum foil for the remaining bake time.
- Cool Before Slicing: Once baked, remove the pan from the oven and set it on a wire cooling rack. Let the bread rest in the pan for 20 minutes to firm up and make removal easier. Afterward, carefully lift it out of the pan (using the parchment overhang if you used it) and place directly on the wire rack to cool completely before slicing. Cooling is essential to lock in moisture and prevent the bread from crumbling when cut.
- Serve and Store: Slice with a serrated bread knife for clean cuts. Enjoy warm with a smear of butter, or at room temperature as a quick snack. To store, wrap the cooled loaf in plastic wrap or place in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Simply thaw at room temperature or warm briefly in a toaster oven before serving.
Notes
- Measure flour accurately for the best texture—too much can lead to dry bread. For accuracy, use a kitchen scale, or fluff, spoon, and level your flour instead of scooping.
- Ripe bananas make all the difference—choose bananas with plenty of brown spots for maximum sweetness and flavor.
- Do not overmix once dry ingredients are added; overmixing can make the loaf dense.
- Test for doneness using a toothpick or skewer—look for moist crumbs, not wet batter.
- Enhance flavor by adding ½ cup chopped walnuts, pecans, or chocolate chips to the batter.