You bought bananas because you wanted to start eating healthy but now they’re way too ripe and you’re both looking at each other not sure what to do. Let’s put them to good use. Let’s make moist and delicious banana bread. Not as healthy but hey, at least you’re not wasting them right?
This banana bread recipe is inspired by a friend’s grandmother’s recipe. We all know you can’t go wrong with grandma’s recipe! You know what I love about this recipe? You can make everything in one bowl and you can vary the sweetness as you please!
This recipe doesn’t call for anything fancy. Of course I used my KitchenAid but I look for all opportunities to use it so ignore that. Truly, a mixing bowl, fork or whisk and solid mixing spoon are perfect to make this banana bread!
I initially used to add 1.5 cups of sugar but I’m down to 3/4 of a cup and it works perfectly fine! You can use 1 cup for more sweetness and 1/2 cup for less sweetness. Also, feel free to add nuts! I typically don’t but I would recommend pecans or walnuts. Lastly, I love cinnamon! I always try to figure out a way to add it whenever I bake anything. It definitely isn’t necessary but if you’re open to it, you can add a dash (or two!).
Let’s get into it! Preheat your oven to 325 F. Most recipes call for 350 F but I prefer 325 for an evenly baked moist bread. Lightly butter (or grease) a 9×5 loaf pan. Her great grandmother used butter (which I prefer) but you can also use PAM.
Mash the bananas (easiest to do using a fork) until completely smooth and add in the melted butter. You should use only very ripe bananas to make banana bread. Not only are overripe bananas easier to mash, they also add more moisture, sweetness, and flavor. How ripe is overripe? They should be half browned and squishy.
Mix in the sugar, flour, salt and baking soda. Add eggs one at a time. Pour in the vanilla extract. Fold nuts in if you’re using nuts. Pour the banana mix into the prepared pan. Bake it for about 80 minutes.
Moist Easy Banana Bread
Cuisine: BreadDifficulty: Easy10
servings15
minutes1
hour20
minutesIf you love the flavor of bananas, you’ll love this bread. It’s really easy to make—just one bowl, and no mixer needed—and it turns out perfect every time. This is my favorite banana bread recipe ever.
Ingredients
3 very ripe bananas, peeled
1 3/4 cups all-purpose flour
3/4 cup sugar
2 large egg, beaten
1/2 cup butter, unsalted or salted, melted
1 teaspoon vanilla extract (a little extra for love)
1 teaspoon baking soda (not baking powder)
1 dash of cinnamon (optional)
1 pinch salt
Directions
- Preheat oven to 325 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, mash the bananas until smooth and add in butter.
- Add in flour, baking soda and salt. Stir in eggs and vanilla extract. Stir flour into the banana mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 80 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 5 minutes, then turn out onto a wire rack.
Mo’s Tip
- Only use very ripe bananas to make banana bread. Not only are overripe bananas easier to mash, they also give the bread more moisture, sweetness, and flavor.
- Don’t overmix! Once combined, stop mixing. The more you mix, the more gluten will develop which leaves you with rubbery bread. We don’t want that.
- Don’t use too much flour otherwise your bread will be dry!
- Too many bananas will ruin the bread. If you have extra, you can freeze them for future use.
- Use baking soda not baking powder!! Baking powder will make it taste like you used artificial banana flavoring.
- Transfer the bread out of the pan once its done but leave it to cool before wrapping it up so it doesn’t get soggy.
- Wrap tightly in cling film and store at room temperature, it’ll be good for about 4 days.