Moist Banana Bread Options (Print Version)

Moist banana bread featuring optional chocolate chips or nuts, ideal for breakfast or any snack moment.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Fruit

08 - 3 ripe bananas, mashed (approximately 1 1/4 cups)

→ Optional Add-Ins

09 - 3/4 cup chocolate chips
10 - 3/4 cup chopped walnuts or pecans

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and granulated sugar in a large bowl until mixture is light and fluffy.
04 - Add eggs one at a time to the butter mixture, blending well after each addition, then stir in vanilla extract.
05 - Mix mashed bananas into the wet ingredients until fully combined.
06 - Gradually fold the dry ingredient mixture into the wet batter, blending gently until just incorporated.
07 - Fold in chocolate chips or chopped nuts if desired.
08 - Pour batter into prepared loaf pan and smooth the surface evenly.
09 - Bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean.
10 - Allow the bread to cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It turns forgotten bananas into something you will actually want to eat for breakfast.
  • The batter comes together in one bowl with no fancy equipment or tricky steps.
  • You can make it plain, throw in chocolate chips, or add nuts depending on what is in your pantry.
02 -
  • Use bananas that are very ripe with lots of brown spots, because they mash easily and have the sweetest flavor.
  • Do not overmix the batter once you add the flour, or the bread will turn out dense and chewy instead of tender.
  • Check the loaf at 55 minutes, because ovens vary and you do not want to overbake it and dry it out.
03 -
  • Let the butter and eggs come to room temperature before you start, because they blend more easily and create a smoother batter.
  • If your bananas are not ripe enough, roast them in their peels at 300°F for 15 minutes to speed up the sweetness.
  • Line the pan with parchment paper that hangs over the edges so you can lift the loaf out without it sticking or breaking.
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