Moist Banana Bread with Options (Printable)

A moist, tender banana bread with optional chocolate chips or nuts. Ideal for breakfast or anytime snacking.

# What You'll Need:

→ 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 (about 1 1/4 cups)

→ Optional Add-Ins

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

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Mix in the mashed bananas until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
07 - Fold in chocolate chips or nuts, if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It rescues overripe bananas that you thought were destined for the trash and turns them into something people actually ask for by name.
  • The batter comes together in one bowl without any fancy equipment, which means less cleanup and more time enjoying warm slices.
  • You can make it your own by switching between chocolate chips and nuts, or going completely plain when you want something simple.
02 -
  • Your bananas need to be genuinely overripe with brown spots or even completely black because underripe bananas do not have enough natural sugar or moisture to make the bread work.
  • The batter will look thick and almost too dense, but do not add extra liquid because the bananas release moisture as they bake and it all evens out perfectly.
  • Every oven runs differently, so start checking at 55 minutes and avoid opening the door before then or the bread can sink in the middle from the temperature drop.
03 -
  • Weigh your flour if you have a kitchen scale because too much flour is the most common reason banana bread turns out dry and crumbly instead of moist.
  • Let your butter and eggs come to room temperature before you start, which helps them blend smoothly and creates a more uniform texture in the finished bread.
  • If the top is browning too quickly but the center is not done, tent a piece of aluminum foil loosely over the pan for the last 15 minutes of baking.
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