Description

This Super Moist Banana Bread recipe yields a rich, tender loaf that’s bursting with natural banana flavor and a hint of cinnamon. Perfect for a breakfast treat or an afternoon snack, it combines ripe bananas with brown sugar and buttermilk to create a wonderfully moist texture. Optional add-ins like walnuts or chocolate chips add delightful crunch and sweetness.

Ingredients

Scale

Wet Ingredients

3 ripe bananas (mashed)
1/2 cup unsalted butter (softened)
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk (or regular milk)

Dry Ingredients

3/4 cup brown sugar (packed)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional for extra flavor)

Optional Add-ins

1/2 cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Mash Bananas and Cream Butter: In a large bowl, mash the ripe bananas thoroughly. In a separate bowl, cream the softened butter with the brown sugar until light and fluffy using a hand or stand mixer.
Add Eggs and Vanilla: Beat the eggs one at a time into the creamed butter and sugar mixture. Stir in the vanilla extract until well combined.
Combine Wet Ingredients: Mix the mashed bananas into the wet mixture, then add the buttermilk and stir until just combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon if using.
Combine Wet and Dry: Gradually add the dry ingredients to the wet banana mixture, stirring gently to blend. Do not overmix to keep the bread tender.
Add Optional Mix-Ins: Fold in chopped walnuts or chocolate chips if desired, distributing them evenly throughout the batter.
Pour Batter and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Notes

Use very ripe bananas with brown spots for maximum sweetness and moisture.
Do not overmix the batter to prevent a tough texture.
If you don’t have buttermilk, regular milk with a teaspoon of lemon juice or vinegar added can be substituted.
For a nut-free version, omit walnuts or any nuts.
Store banana bread in an airtight container for up to 3 days at room temperature or freeze for longer storage.