Banana Bread Moist Quick (Printable version)

A moist loaf combining ripe bananas and spices, perfect for a cozy breakfast or snack time.

# What you need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed (about 1 1/4 cups)
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and cooled
04 - 1/2 cup granulated sugar
05 - 1/4 cup light brown sugar, packed
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)
11 - 1/4 teaspoon ground nutmeg (optional)

→ Optional Add-ins

12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips

# How To:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk mashed bananas, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
04 - Gently fold dry ingredients into wet mixture with a spatula until just combined, avoiding overmixing.
05 - Fold in nuts and/or chocolate chips if desired.
06 - Pour batter into prepared pan and smooth the top evenly.
07 - Bake for 50 to 60 minutes until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's foolproof enough for a weekday breakfast but impressive enough to share with guests—no one needs to know how easy it really is.
  • The blend of brown and granulated sugar creates this caramel-like depth that makes people ask for your secret ingredient.
  • You probably have all these ingredients hiding in your kitchen right now, making this the perfect solution for those overripe bananas you've been meaning to use.
02 -
  • The doneness test is everything. Overbaked banana bread becomes dry, so trust the toothpick test rather than time alone—ovens vary, and some run hot.
  • Overmixing is the enemy. I learned this the hard way by making dense, tough loaves. The moment you see no dry flour, stop stirring. A few small lumps are totally fine and will disappear during baking.
03 -
  • Room temperature ingredients mix more smoothly and create a better crumb. Pull your eggs and butter out of the fridge 20 minutes before baking for noticeably better results.
  • If you want a crunchy, decorative top, sprinkle coarse sugar (like turbinado) on the batter right before sliding it into the oven. It catches the heat and creates a beautiful crust that people love.

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