Classic Moist Banana Bread
This classic banana bread recipe is a warm, comforting tribute to home baking at its finest. Inspired by generations of family kitchens and the delightful aroma that wafts through the air as it bakes, banana bread is a nostalgic dish that brings joy to every bite. Moist, rich, and flavorful, it’s the perfect way to repurpose ripe bananas into a golden loaf bursting with sweet, earthy undertones and warm spice notes. Whether served at breakfast, afternoon tea, or as an after-dinner treat, this banana bread delivers soul-satisfying comfort every time.
Equipment
- Loaf pan (9x5-inch)
- Mixing bowls
- Whisk
- Rubber spatula
- Oven
Ingredients
- ½ cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar lightly packed
- 2 large eggs room temperature
- 1 ½ cups ripe bananas mashed (from about 3 medium bananas)
- ¼ cup whole milk
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ½ cup toasted walnuts chopped, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until glossy and combined. The mixture should appear caramel-like in texture.
- Add in the eggs one at a time, whisking well between each addition until the mixture lightens in color slightly.
- Stir in the mashed bananas, milk, and vanilla extract. Mix until everything is fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Fold these dry ingredients into the wet mixture using a rubber spatula. Do not overmix—just until no streaks of flour remain.
- Gently fold in the chopped walnuts, if using, for added crunch and nuttiness.
- Pour the batter into the prepared loaf pan and smooth the top using your spatula. Tap the pan gently on the counter to remove air bubbles.
- Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, tent with aluminum foil after 40 minutes.
- Cool the banana bread in the pan for 15 minutes before removing. Transfer to a wire rack and cool completely before slicing for best texture.
Notes
- For a dairy-free version, replace butter with melted coconut oil and milk with a non-dairy alternative like oat or almond milk.
- Overripe bananas with dark spots yield the most flavor — freeze and thaw ripe bananas if needed.
- Add 1/4 cup dark chocolate chips for a delightful depth of flavor.
Nutrition
Calories: 403kcalCarbohydrates: 56gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 78mgSodium: 313mgPotassium: 232mgFiber: 2gSugar: 31gVitamin A: 454IUVitamin C: 3mgCalcium: 57mgIron: 2mg
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