Moist Banana Bread Variations (Printable Version)

A soft, moist loaf with ripe bananas, featuring chocolate chips or walnuts for added texture and flavor.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Fruit

08 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Optional Add-Ins

09 - 3/4 cup chocolate chips OR 3/4 cup chopped walnuts or pecans

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Mix in the mashed bananas until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
07 - Fold in chocolate chips or nuts, if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is incredibly moist without being dense, thanks to the perfect ratio of wet to dry ingredients
  • You can customize it with whatever mix-ins you have on hand, making it different every time
  • It comes together quickly but tastes like you spent all day in the kitchen
02 -
  • Overripe bananas with black spots are actually ideal because they are sweeter and mash more easily
  • Overmixing the batter once you add the flour will make the bread tough, so fold gently and stop as soon as combined
  • The toothpick test should be done in the center, but if you hit a chocolate chip, try another spot
03 -
  • If your bananas are not quite ripe enough, bake them at 350°F for 15 minutes until blackened, then cool before mashing
  • Room temperature ingredients incorporate more easily, so set out the butter and eggs 30 minutes before baking
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