Moist Banana Bread Loaf (Printable Version)
Tender banana bread with a moist crumb and warm cinnamon, ideal for breakfast or anytime.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground cinnamon
→ Wet Ingredients
05 -
1/2 cup unsalted butter, softened or vegetable oil
06 -
1/2 cup packed brown sugar
07 -
1/4 cup granulated sugar
08 -
2 large eggs, at room temperature
09 -
1 teaspoon pure vanilla extract
10 -
1 1/3 cups mashed ripe bananas (about 4 small bananas)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line with parchment paper to prevent sticking.
02 -
Using a fork, mash the ripe bananas until smooth and measure out 1 1/3 cups. Set aside.
03 -
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until thoroughly combined. Reserve for later.
04 -
In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
05 -
Beat in the eggs one at a time, fully incorporating after each addition. Mix in vanilla extract until blended.
06 -
Stir the mashed bananas into the butter-sugar-egg mixture until evenly combined.
07 -
Add the flour mixture to the wet ingredients. Stir gently with a spatula just until the batter is combined, being careful not to overmix.
08 -
Spread batter evenly into the prepared pan. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Do not overbake.
09 -
Cool in the loaf pan for 5 minutes, then transfer bread to a wire rack to cool completely before slicing.
# Additional Notes:
01 -
Use very ripe bananas with brown spots for the best flavor and moisture.
02 -
Overmixing the batter can cause a dense texture—stir only until just combined.