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Simple Homemade Banana Bread: The Most Moist Banana Loaf Recipe Ever

This foolproof banana bread recipe transforms overripe bananas into an incredibly moist and delicious loaf that's perfect for beginners and experienced bakers alike. With simple ingredients and clear instructions, you'll achieve bakery-quality results every time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2-3 very ripe bananas (about 1 cup mashed)
  • 1/3 cup melted butter (unsalted)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Method
 

Instructions
  1. Prepare Your Bananas - Peel your ripe bananas and place them in a mixing bowl. Mash them well with a fork until smooth - the riper the bananas, the sweeter and more flavorful your bread will be!
  2. Mix Wet Ingredients - Add the melted butter to the mashed bananas and mix thoroughly. Then stir in the white sugar, brown sugar, beaten egg, and vanilla extract until well combined.
  3. Combine Dry Ingredients - In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually fold the dry ingredients into the wet mixture until just combined - be careful not to overmix!
  4. Add Mix-ins - If using walnuts or chocolate chips, gently fold them into the batter at this stage.
  5. Bake to Perfection - Pour the batter into a greased 9x5 inch loaf pan. Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve - Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use EXTRA ripe bananas (brown, spotty bananas have more natural sweetness and flavor). Don't overmix the batter to prevent a tough texture. Let it cool completely before slicing for clean cuts. Store properly wrapped well at room temperature for 2-3 days or freeze for longer storage.