Moist and tender banana bread

Last winter my sister dropped off a bag of bananas she swore would be perfect for bread but I let them sit on the counter until they were practically black and I felt guilty throwing them out. Something about the smell of overripe bananas makes me feel like my grandmother is standing in her kitchen again, somehow knowing exactly when I am about to bake.

I baked three loaves one weekend when friends were staying over and by Sunday afternoon every single slice had vanished. They kept sneaking into the kitchen to grab just one more piece, warm from the toaster, and I learned to always double the batch if I want any for myself.

Ingredients

• 3 large ripe bananas mashed: The blacker the better because all that natural sweetness means you can cut back slightly on sugar
• 2 large eggs: Room temperature eggs incorporate more smoothly into the batter
• 120 ml unsalted butter melted and cooled: Cooling the butter prevents the eggs from scrambling when you mix everything together
• 100 g granulated sugar and 50 g brown sugar: The brown sugar adds a lovely caramel note that makes the house smell amazing while baking
• 1 tsp vanilla extract: Do not skip this because it ties all the flavors together beautifully
• 220 g all-purpose flour: Spoon and level the flour rather than dipping the measuring cup directly into the bag
• 1 tsp baking soda: This is what gives the bread its rise so make sure it is fresh
• ½ tsp salt: Balances the sweetness and brings out the banana flavor
• ½ tsp ground cinnamon: Even people who say they do not like cinnamon usually love the subtle warmth it adds here
• 80 g chopped walnuts or 70 g chocolate chips: These are completely optional but I always add chocolate chips because melting chocolate creates the most delicious pockets throughout the loaf

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and grease your 9x5-inch loaf pan thoroughly. I like to cut a piece of parchment paper to fit the bottom and extend up the sides for easy removal later.

Mash those bananas:

Peel the overripe bananas into a large bowl and mash them with a fork until mostly smooth. Leaving a few small chunks creates nice texture throughout the bread.

Combine the wet ingredients:

Whisk in the eggs, cooled melted butter, both sugars, and vanilla until everything is well blended. The mixture should look glossy and smooth.

Whisk the dry ingredients separately:

In another bowl sift together the flour, baking soda, salt, and cinnamon. This step might feel unnecessary but it prevents lumps of flour in the finished loaf.

Gentle folding time:

Pour the dry ingredients into the wet mixture and fold with a spatula just until combined. Some streaks of flour are okay because overmixing makes bread tough instead of tender.

Add your extras:

Fold in the nuts or chocolate chips if you are using them. I sprinkle a few extra chocolate chips on top because they create a pretty pattern as they bake.

Into the oven:

Pour the batter into your prepared pan and smooth the top with the back of a spoon. Bake for 50 to 60 minutes until a toothpick comes out with just a few moist crumbs attached.

The hardest part:

Let the bread cool in the pan for exactly 10 minutes then use the parchment paper to lift it onto a wire rack. Waiting until it cools completely before slicing prevents the bread from crumbling apart.

Pin It

Now whenever I see those sad brown bananas in the fruit bowl I get excited instead of guilty because I know exactly what they are becoming. My apartment smells like caramelized sugar and comfort for hours after baking and that is better than any scented candle.

Getting The Perfect Texture

The difference between good banana bread and great banana bread comes down to not overworking the batter. When you fold the dry ingredients into the wet mixture stop as soon as you no longer see dry flour even if the mixture looks a bit lumpy. Those lumps will bake out into the tenderest crumb you have ever tasted.

Making It Your Own

I have swapped walnuts for pecans added a pinch of nutmeg along with the cinnamon and even stirred in some dried cranberries for a version that tastes like the holidays. Once you master the base recipe you will start seeing opportunities everywhere to make it uniquely yours.

Storage And Sharing

This bread keeps beautifully wrapped in plastic at room temperature for three days though in my house it rarely lasts that long. You can also wrap individual slices in plastic wrap and freeze them for those mornings when you want something homemade but have zero time to actually bake.

• Slice the bread before freezing so you can grab exactly what you need
• A quick 20 second toast brings back that fresh baked texture
• Wrap the whole loaf tightly in foil and it freezes for up to three months

Pin It

There is something profoundly satisfying about turning ingredients that look past their prime into something that makes people close their eyes and smile after the first bite. Happy baking and enjoy every warm slice.

Recipe FAQs

→ How ripe should the bananas be for the best results?

Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture. The darker the peel, the more intense the banana flavor will be in your finished loaf.

→ Can I make this banana bread without nuts?

Absolutely. Simply omit the walnuts or pecans for a nut-free version. You can also substitute with sunflower seeds or pumpkin seeds for added crunch without the nuts.

→ How do I know when the banana bread is fully baked?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. If it has wet batter on it, continue baking in 5-minute increments until done.

→ Why did my banana bread turn out dry?

Overbaking is the most common cause of dry banana bread. Also ensure you're measuring flour correctly by spooning it into your measuring cup rather than packing it down, and verify your oven temperature is accurate.

→ Can I freeze banana bread for later?

Yes, banana bread freezes exceptionally well. Wrap cooled slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the toaster.

→ What's the best way to store fresh banana bread?

Store completely cooled bread in an airtight container or wrapped tightly in plastic at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for months.