Moist Banana Bread Loaf (Printable)

Tender banana loaf with rich banana flavor, nuts, and chocolate chips for a delightful treat anytime.

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup unsalted butter, melted and cooled
04 - ½ cup granulated sugar
05 - ¼ cup brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon (optional)

→ Add-ins (optional)

11 - ½ cup chopped walnuts or pecans
12 - ½ cup chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk mashed bananas, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, sift together flour, baking soda, salt, and ground cinnamon if using.
04 - Gently fold dry ingredients into wet mixture until just combined, taking care not to overmix.
05 - Fold in chopped nuts and/or chocolate chips if desired.
06 - Pour batter into prepared loaf pan, smoothing the surface.
07 - Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let loaf cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It uses up those bananas you swear you'll eat but never do, turning them into something far better.
  • The whole thing comes together in barely thirty minutes of hands-on work, with the oven doing the rest.
  • It tastes homemade and feels like a hug, whether you're feeding yourself or sharing it with someone.
02 -
  • Those brown-spotted bananas everyone tells you to throw out are exactly what you need here; they're softer, sweeter, and break down into that silky wet base that makes great banana bread.
  • Overmixing is the biggest threat—fold gently and leave small streaks of flour visible; the residual mixing as the batter rises will take care of the rest.
  • Don't skip the cooling time in the pan; it prevents the bread from falling apart when you turn it out onto the rack.
03 -
  • Room-temperature ingredients blend together more smoothly and evenly than cold ones, so pull your eggs and butter out of the fridge before you start.
  • A simple way to check doneness without cutting into the loaf is to listen—when a toothpick inserted into the center makes a quiet sound rather than a wet one, you're done.
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