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Seriously Moist Banana Bread Recipe with Ripe Bananas

Seriously Moist Banana Bread Recipe with Ripe Bananas Bliss

This Seriously Moist Banana Bread Recipe with Ripe Bananas transforms neglected fruits into a luscious, tender loaf, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 1 loaf
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Ripe Bananas Ensure bananas are well-ripened for maximum sweetness and flavor.
  • 2 cups All-purpose Flour For a denser loaf, consider substituting half with whole wheat flour.
  • 1 cup Granulated Sugar You can reduce the amount or swap it for a sugar substitute if desired.
  • 1/2 cup Light Brown Sugar Feel free to use dark brown sugar for a richer taste.
  • 1/2 cup Unsalted Butter Coconut oil is a great dairy-free alternative.
  • 2 large Large Eggs Flax eggs can be used for a vegan option.
  • 1 teaspoon Baking Soda Make sure it’s fresh for best results.
  • 1/2 teaspoon Salt Balances the sweetness and enhances the overall flavor profile.
  • 1 teaspoon Ground Cinnamon You can substitute with nutmeg or allspice if you prefer.
  • 1 teaspoon Vanilla Extract Consider using vanilla bean paste for a deeper taste.
Optional Add-Ins
  • 1/2 cup Chopped Nuts (e.g., Walnuts, Pecans) Adds delightful crunch and flavor.
  • 1/2 cup Chocolate Chips Feel free to go dark or semi-sweet!

Equipment

  • Loaf Pan
  • Mixing Bowls
  • whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
  3. In another bowl, mash the ripe bananas until smooth and mix in melted butter, eggs, and vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 70 minutes.
  6. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack.
  7. Store the banana bread in an airtight container for up to 3-4 days or freeze for longer storage.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure ripe bananas are used for maximum sweetness. Customize with nuts or chocolate chips as desired.

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