Classic Moist Banana Bread
This foolproof recipe yields a golden, incredibly moist loaf that perfectly balances the sweetness of ripe bananas with a hint of warm cinnamon.
Ingredients
- •3 very ripe bananas, mashed
- •1/3 cup melted unsalted butter (75g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup packed brown sugar (100g)
- •1 large egg, lightly beaten
- •1 teaspoon vanilla extract
- •1 teaspoon baking soda
- •Pinch of salt
- •1 1/2 cups all-purpose flour (190g)
- •1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick cooking spray.
- 2
In a large mixing bowl, stir the melted butter into the mashed bananas until well combined.
- 3
Mix in the granulated sugar, brown sugar, beaten egg, and vanilla extract.
- 4
Sprinkle the baking soda and salt over the mixture and stir well.
- 5
Gently fold in the flour and cinnamon until just combined; be careful not to overmix, as this keeps the bread tender.
- 6
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- 7
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- Use bananas that are heavily spotted or almost black; the darker the peel, the sweeter and more flavorful your bread will be.
- To make this recipe pareve, simply substitute the butter with an equal amount of neutral vegetable oil or melted coconut oil.
- Store the bread in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months.
✅ How it should turn out
The finished loaf should have a deep golden-brown crust, a soft and tender crumb, and a rich, sweet aroma of caramelized bananas and cinnamon.