Super Moist Banana Bread (Printable)

Classic moist banana bread with rich flavor and tender crumb. Easy to make, perfect for breakfast or snacking.

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 1/2 cups)
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup granulated sugar
04 - 2 large eggs, at room temperature
05 - 1/4 cup whole milk
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)

→ Add-ins (Optional)

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together the mashed bananas, melted butter, and sugar until smooth.
03 - Add the eggs, milk, and vanilla extract, mixing until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
05 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Fold in nuts or chocolate chips, if using.
07 - Pour the batter into the prepared loaf pan and smooth the top.
08 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The crumb stays impossibly tender for days, unlike other recipes that dry out overnight
  • You probably have everything in your pantry right now, especially those forgotten bananas
02 -
  • Overmixing creates tough bread, stop as soon as the flour disappears
  • Every oven is different, start checking at 50 minutes to avoid drying it out
03 -
  • Let your eggs and milk come to room temperature for better emulsion
  • Measure flour by spooning into the cup and leveling off, never scoop directly

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