Moist Banana Bread

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Banana bread is the best use for spotty, overripe bananas. This one-bowl recipe makes a tender, moist loaf with a golden top, and the batter comes together in 15 minutes.

The riper the bananas, the sweeter and more flavorful the bread, so wait until they are soft and freckled.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Jeff Siepman on Unsplash; Photo 2: alleksana on Pexels; Photo 3: Kerri Sam on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Moist Banana Bread

Author: KP Cooking Method: Baking Cuisine: American Courses: Breakfast, Dessert, Snacks Recipe Keys: F Family Favorites Kids Vegetarian Meals

Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Servings: 10

Description

A soft, moist banana bread made in one bowl with ripe bananas and simple pantry ingredients. Perfect for breakfast or snacks.

Ingredients

Servings

• 3 very ripe bananas (about 300 g peeled)
• 75 g melted butter (⅓ cup)
• 150 g sugar (¾ cup)
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon (optional)
• 190 g all-purpose flour (1½ cups)
• ½ cup walnuts or chocolate chips (optional)

Instructions

1. Heat the oven to 175°C / 350°F. Grease and line a 9x5 inch (23x13 cm) loaf pan.
2. Mash the bananas in a bowl. Stir in the butter, sugar, egg and vanilla.
3. Sprinkle the baking soda, salt and cinnamon over the top and stir in. Fold in the flour until just combined, then fold in any nuts or chips.
4. Pour into the pan and bake 55-65 minutes until a skewer in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too fast.
5. Cool 10 minutes in the pan, then on a rack. Slice when mostly cool.

Note

Do not overmix, or the bread turns tough. Weigh the flour if you can; if using cups, spoon it in and level it. Keeps 2 days at room temperature, up to a week in the fridge, or freeze slices for 3 months.