Classic Moist Banana Bread Recipe
A heartwarming banana bread recipe that blends tradition with modern twists. Moist, flavorful, and endlessly adaptable—perfect for cozy mornings or casual gatherings.
Ingredients
- 3 ripe bananas The more speckled the better
- ½ cup melted butter Or substitute coconut oil or vegan margarine
- 1 cup sugar Can use brown or coconut sugar
- 1 large egg Beaten; or flax egg for vegan option
- 1 tsp vanilla bean Try almond extract for variation
- 1 tsp baking soda Ensure it’s fresh; do not substitute with powder
- 1 pinch salt Enhances flavor
- 1.5 cups all-purpose flour Can use whole wheat or gluten-free blend
- ½ cup chopped nuts/chips Optional: walnuts pecans, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Stir in the melted butter and sugar.
- Add the beaten egg and vanilla bean; mix until well combined.
- Sprinkle in the baking soda and salt. Mix thoroughly.
- Gently fold in the flour until just combined—don’t overmix.
- Fold in optional nuts or chocolate chips.
- Pour batter into the prepared loaf pan. Smooth the top lightly.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool at least 15 more minutes before slicing.
Notes
- Flavor Boosters: Add cinnamon, nutmeg, or vanilla for extra depth.
- Moisture Tricks: Fold in 1/4 cup Greek yogurt or sour cream for extra tenderness.
- Storage Tips: Store at room temp for up to 4 days, or freeze slices for up to 3 months.
- Serving Suggestions: Excellent warm with honey, whipped cream cheese, or butter. Great with tea or as part of a brunch board.