Description
This Super Moist Banana Bread recipe delivers a perfectly tender, flavorful loaf, enriched with ripe bananas and a touch of cinnamon. Ideal for breakfast, snacks, or dessert, it’s easy to make with common pantry ingredients and offers optional add-ins like walnuts or chocolate chips to suit every taste.
Ingredients
Scale
Main Ingredients
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon ensuring even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the banana mixture, stirring gently. Pour in the buttermilk and fold the batter until just combined—avoid overmixing to keep the bread tender. If using, fold in chopped walnuts or chocolate chips now.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
- Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving. Enjoy warm or at room temperature.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Substitute buttermilk with regular milk plus 1 teaspoon lemon juice or vinegar if needed.
- Adding walnuts or chocolate chips is optional but adds a delightful texture and flavor.
- Do not overmix the batter to maintain a tender crumb.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
