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–+ servings
David Murphy

Moist Banana Bread

This easy banana bread is soft, tender, and packed with sweet banana flavor. Made with 2 cups of mashed bananas and melted butter, it stays wonderfully moist for days.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 Slices
Course: Desserts
Cuisine: American
Calories: 267

Ingredients
  

  • 2 cups all-purpose flour
  • 4 to 5 very ripe bananas about 2 cups mashed
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions
 

  1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper.
  2. Place the bananas in a large bowl and mash until mostly smooth.
  3. Add the sugar and melted butter. Whisk until combined.
  4. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the banana mixture. Fold gently just until no dry streaks remain. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top. If desired, make a shallow line lengthwise through the center of the batter with a buttered knife.
  8. Bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. Allow the bread to cool in the pan for 15 minutes. Transfer it to a wire rack and let it cool for at least 30 additional minutes before slicing.

Nutrition

Serving: 1SliceCalories: 267kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 228mgPotassium: 211mgFiber: 2gSugar: 16gVitamin A: 362IUVitamin C: 4mgCalcium: 37mgIron: 1mg

Notes

Notes

  • Measure the mashed bananas to ensure you have 2 cups.
  • Use very ripe bananas with plenty of dark spots.
  • Avoid overmixing after adding the flour.
  • Cover the loaf loosely with foil if the top browns too quickly.
  • Store the cooled bread in an airtight container at room temperature for up to 3 days.
  • The banana bread can be frozen for up to 3 months.

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