Moist Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
04 -
½ teaspoon cinnamon
→ Wet Ingredients
05 -
½ cup unsalted butter, softened (or vegetable oil)
06 -
½ cup brown sugar
07 -
¼ cup granulated sugar
08 -
2 large eggs, room temperature
09 -
1 teaspoon vanilla extract
10 -
1 ⅓ cups mashed bananas (about 4 small bananas)
# Instructions:
01 -
Preheat oven to 180°C (350°F). Grease and flour, or line with parchment paper, an 8×4-inch loaf pan.
02 -
Mash the bananas with a fork until smooth to measure out 1 ⅓ cups of mashed banana. Set aside.
03 -
In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
04 -
In a medium bowl, cream together the butter, brown sugar, and granulated sugar using a hand mixer on medium speed until light and fluffy (about 2 minutes).
05 -
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until well incorporated.
06 -
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix the batter.
07 -
Pour the batter into the prepared loaf pan and bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the bread to cool in the pan for 5 minutes before removing. Transfer to a wire rack to cool completely before slicing.
# Notes:
01 -
The key to moist banana bread is using very ripe bananas with plenty of brown spots.
02 -
For extra flavor, consider adding ½ cup chopped walnuts or chocolate chips to the batter.