Super Moist Banana Bread (Printable)

Rich, tender banana loaf with classic flavor and perfect moist crumb. Ideal for breakfast, brunch, or satisfying sweet cravings any time of day.

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 1/2 cups)
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup granulated sugar
04 - 2 large eggs, at room temperature
05 - 1/4 cup whole milk
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)

→ Add-ins (Optional)

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper, allowing overhang on the sides for easy removal.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, and granulated sugar until smooth and fully combined.
03 - Add the eggs, whole milk, and vanilla extract to the banana mixture. Whisk until thoroughly incorporated and the mixture is uniform.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using) until well blended.
05 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain—do not overmix as this can result in a dense loaf.
06 - If using walnuts, pecans, or chocolate chips, fold them gently into the batter until evenly distributed.
07 - Pour the batter into the prepared loaf pan. Use a spatula to spread the batter evenly and smooth the top surface.
08 - Bake for 50 to 60 minutes. Begin checking for doneness at the 50-minute mark by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
09 - Allow the bread to cool in the pan for 10 minutes. Using the parchment overhang, lift the loaf from the pan and transfer to a wire rack to cool completely before slicing.

# Cooking Tips:

01 -
  • The texture stays incredibly moist for days, unlike so many quick breads that dry out
  • It comes together with one bowl and a whisk, no mixer required
  • The recipe forgives you when bananas are overripe, actually embracing those brown spots
02 -
  • Overmixing creates tough, rubbery bread, so fold gently and stop as soon as flour disappears
  • Every oven bakes differently, so start checking at 50 minutes rather than waiting the full hour
  • The bread continues cooking slightly from residual heat while cooling in the pan
03 -
  • Line your loaf pan with parchment paper hanging over the sides, like handles, for effortless removal
  • Let the bread cool completely before slicing, otherwise it will crumble and tear

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