Moist Banana Bread
User Reviews
5
Moist Banana Bread
Description
Moist Banana Bread brings together mashed ripe bananas, butter, and a combination of brown and white sugars to create a tender, flavorful loaf. The dry ingredients include flour, baking soda, salt, and cinnamon, contributing to a slight warmth and balanced texture. Mixing the wet and dry components just until combined prevents a tough loaf, while baking at 350°F ensures even cooking with a soft crumb and moist interior. Cooling the bread completely outside the pan helps preserve its texture.
The loaf serves well at breakfast or as a snack and pairs nicely with spreads like butter or cream cheese. Its tenderness and sweetness make it a crowd-pleaser without being overly rich.
To speed ripening bananas, baking them in their skins at 350°F until blackened works well. Accurate flour measurement prevents dryness or heaviness, and monitoring baking time avoids a dry loaf, as oven heat levels vary.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter softened, or vegetable oil, unsalted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cup banana about 4 small bananas, mashed
Instructions
- Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8x4-inch loaf pan.
- Mash the bananas with a fork to make 1 ⅓ cups mashed banana.
- In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a separate medium bowl, add butter, brown sugar, and white sugar. Mix with a hand mixer on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla and mix well. Stir in mashed bananas.
- Add the dry ingredients to the banana mixture and stir just until combined, do not overmix.
- Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes or until a toothpick comes out clean. Do not overbake.
- Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack.
Notes
- Ripen bananas quickly by baking them at 350°F until their peels darken, then cool completely before mashing.
- Measure flour by spooning into the cup to avoid compacting, which can make the bread dense.
- Check the bread at 45 minutes to avoid overbaking; a toothpick should come out clean when the bread is done.
- Cool the bread fully on a wire rack after removing it from the pan to maintain the ideal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221 | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 269mg | 11% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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