Super Moist Banana Bread (Printable)

A classic, irresistibly moist banana bread with rich banana flavor and tender crumb, perfect for breakfast or anytime.

# What You'll Need:

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

07 - 2 cups all-purpose flour

08 - 1 teaspoon baking soda

09 - 1/2 teaspoon salt

10 - 1/2 teaspoon ground cinnamon

11 - 1/2 cup chopped walnuts or pecans

12 - 1/2 cup chocolate chips

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.

02 - Whisk mashed bananas, melted butter, and sugar in a large bowl until smooth.

03 - Add eggs, milk, and vanilla extract. Mix until thoroughly combined.

04 - In separate bowl, whisk together flour, baking soda, salt, and cinnamon.

05 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix.

06 - Fold in nuts or chocolate chips if using.

07 - Pour batter into prepared loaf pan and smooth the top evenly.

08 - Bake for 50-60 minutes until toothpick inserted in center comes out clean or with few moist crumbs.

09 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

01 -

The texture walks the perfect line between cake and bread, substantial enough for breakfast but tender enough to feel like dessert
It comes together in one bowl with ingredients you probably already have in your kitchen

02 -

Overmixed banana bread becomes tough and dense, once you see the flour disappear stop mixing immediately
The toothpick test is tricky with banana bread, a few moist crumbs are perfect but wet batter means more time

03 -

Freeze overripe bananas whole in their skins, they will turn into liquid gold when thawed and mash into the batter perfectly
Roast the bananas in their skins at 350°F for 15 minutes before mashing for an incredibly deep caramelized flavor