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Moist Banana Bread

This classic banana bread is moist, tender, and full of rich banana flavor. Made with overripe bananas, brown sugar, and warm cinnamon, it’s perfect for breakfast, snacking, or dessert.
Prep Time15 minutes
Cook Time55 minutes
Servings10
Calories: 265kcal

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1 stick 1/2 cup butter, softened
  • 3/4 cup brown sugar add up to 1/4-1/2 cup more for a sweet bread
  • 2 large eggs
  • 4 medium overripe bananas mashed (about 2 1/3 cups)
  • 1 teaspoon vanilla extract

Optional

  • Chopped walnuts or pecans lightly toasted
  • ½-1 tsp butter extract or banana extract

Instructions

  • Preheat oven to 350°F. Grease or line a loaf pan bottom with parchment paper.
  • Toast a handful of nuts in a dry skillet or oven until fragrant. Set aside.
  • In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  • In a separate bowl, cream butter and brown sugar until light and fluffy.
  • Add beaten eggs, mashed bananas, and vanilla to the creamed mixture. Mix until combined.
  • Add wet ingredients to dry ingredients and mix just until combined. Do not overmix. Fold in nuts if using.
  • Pour batter into prepared pan. Bake for 45–55 minutes. Tent loosely with foil if the top browns too quickly.
  • Test with a toothpick inserted in the center. It should come out clean.
  • Let bread cool in the pan for 10 minutes, then remove and cool completely on a rack.

Notes

Dana’s Note 1: Start checking for doneness at 45 minutes. A toothpick should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
Dana’s Note 2: Toss nuts, dried fruit, or chocolate chips in a little flour before folding in, this keeps them from sinking to the bottom.