Description
This Super Moist Banana Bread is a deliciously soft and flavorful treat made with overripe bananas, making it the perfect use for those extra bananas sitting on your counter. With a rich, slightly sweet flavor and a perfect crumb texture, this banana bread is sure to be a family favorite. Great for breakfast, snacks, or dessert!
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for extra flavor)
- 1/4 cup buttermilk (or regular milk)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal. - Mash the Bananas:
In a medium bowl, mash the bananas with a fork until smooth. Set aside. - Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes. - Add the Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense bread. - Add the Bananas and Milk:
Stir in the mashed bananas and buttermilk until everything is well incorporated. If you’re adding walnuts or chocolate chips, fold them in at this stage. - Pour and Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. - Cool and Serve:
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Notes
- For extra moisture, you can replace the buttermilk with sour cream or yogurt.
- To ensure a perfectly moist banana bread, make sure your bananas are really ripe, with brown spots or even fully brown.
- If you’d like to add some variety, you can stir in some dried fruit, like raisins, or swirl in some peanut butter or Nutella before baking.
- Prep Time: 10 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 19g
- Sodium: 130 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg