Moist Banana Bread

Ripe bananas give this loaf sweetness, moisture, and a clear banana flavor. The recipe specifies peeled banana weight because three bananas can vary substantially in size. A 9-by-5-inch metal pan gives the batter room to rise while the center cooks through. The loaf slices more neatly once it has cooled.

Ingredient notes

• Bananas: Weigh 300 g after peeling. Banana size varies, so three bananas are only a rough guide.
• Unsalted butter: Melt, then let it cool before mixing with eggs. Hot butter can partially cook the eggs.
• Light brown sugar: Break up firm lumps before mixing so sweetness is distributed evenly through the loaf.
• Eggs: Use two large eggs; their structure helps the moist banana batter hold together after baking.

Tips for a dependable result

Choose bananas with heavily spotted skins and soft flesh. Mash them well, but a few small pieces are fine. If using frozen bananas, thaw, drain excess liquid, and weigh the fruit before mixing. Let melted butter cool before combining it with eggs. Fold gently after adding flour; a vigorously beaten batter can produce a tough, tunneled crumb. Do not judge doneness by a brown crust alone. Check deep in the center, where the batter takes longest to cook.

Timing and portions

This recipe makes 10 slices. Allow about 20 minutes for preparation and 60 minutes for cooking, plus 60 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.

Vagner Carvalho

Moist Banana Bread

Ripe bananas give this loaf sweetness, moisture, and a clear banana flavor. The recipe specifies peeled banana weight because three bananas can vary substantially in size.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting, Chilling or Cooling 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Servings: 10 slices

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 300 g ripe mashed banana about 3 medium bananas, weighed without peel
• 115 g unsalted butter melted and cooled
• 150 g light brown sugar
• 2 large eggs
• 60 g plain yogurt
• 1 teaspoon vanilla extract
• 240 g all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon

Method

 

1. Heat oven to 350°F (175°C). Grease and line a 9-by-5-inch metal loaf pan with parchment.
2. Whisk mashed banana, cooled melted butter, sugar, eggs, yogurt, and vanilla.
3. Whisk flour, baking soda, salt, and cinnamon separately. Fold into wet ingredients just until no dry flour remains.
4. Spread in the pan. Bake 55 to 65 minutes, until a skewer in the center shows a few moist crumbs but no wet batter. Tent loosely with foil if the top browns before the center is done.
5. Cool in the pan 15 minutes, then lift onto a rack. Cool another 45 minutes before slicing into 10 pieces.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.

Storage and make-ahead notes

Wrap fully cooled bread and keep at room temperature up to 2 days, or refrigerate up to 5 days. Freeze individual slices up to 2 months. The one-hour cooling period is included in total time.

Estimated nutrition

Approximate nutrition per slice, based on 10 slices. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.

More ideas from the kitchen

For another home-cooked option, try our homemade blueberry muffins or classic French toast. You can also browse the breakfast collection for more inspiration.