Classic Moist Banana Bread You’ll Love Recipe
Make Classic Moist Banana Bread You'll Love Recipe: an easy, moist loaf perfect for breakfast or snacks.
Ingredients
- 3 large ripe bananas mashed
- 1/4 C butter at room temperature
- 1 C white sugar
- 1 egg beaten
- 1 &1/2 C all purpose flour *spooned and levelled
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
Step 1: Preheat and Prepare the Loaf Pan
Preheat the oven to 350°F. Grease a standard rectangular loaf pan thoroughly with butter or spray, then line the bottom and long edges with a single long sheet of parchment paper leaving generous overhang on both long sides — this makes removing the loaf effortless after baking. Set the prepared pan nearby so it's ready when the batter is finished.
Step 2: Mash Bananas and Beat Egg
In a medium ceramic bowl mash three large very ripe bananas until mostly smooth with a few small soft lumps; the surface should look glossy and syrupy where the bananas release their liquid. In a small glass ramekin lightly beat one large egg until homogenous and pale. Keep both bowls close at hand.
Step 3: Cream Butter and Sugar
In a large matte white ceramic mixing bowl cream 1/4 cup room-temperature butter and 1 cup white sugar together until the mixture is pale, airy and slightly ribboning — you should still see tiny feathery peaks and a soft whipped texture on the surface.
Step 4: Combine Wet Ingredients
Add the beaten egg to the creamed butter and sugar, then fold in the mashed bananas. Mix gently until uniformly combined into a thick, glossy, speckled wet batter with streaks of banana and a smooth sheen.
Step 5: Add Leavening and Salt
Sprinkle in 1 teaspoon baking soda and 1/4 teaspoon fine salt, then fold them into the batter until evenly distributed; the batter should instantly smell slightly tangy and banana-forward, with a consistent texture.
Step 6: Incorporate the Flour
Gently add 1 1/2 cups all-purpose flour (spooned and leveled) and fold just until you no longer see dry streaks of flour. Aim for a dense yet slightly pourable batter that clings in thick ribbons off the spatula — avoid overmixing to keep the crumb tender.
Step 7: Transfer and Bake
Pour the finished batter into the prepared rectangular loaf pan, smooth the top with a spatula so it sits level, then bake for 50–55 minutes until a toothpick inserted in the center comes out clean and the crust is a deep golden brown with slight caramelized edges.
Step 8: Cool and Unmold
Cool the loaf in the pan on a rack for 10 minutes so it firms up, then use the parchment overhang to lift the loaf out and place it on a wooden cutting board. Slice two pieces from the end to reveal the moist, tender crumb speckled with banana, place the slices in front of the loaf and enjoy.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Spoon and level flour to avoid a dense loaf.
- Tent with foil if the crust browns too quickly during baking.
- Freeze sliced portions for easy single-serve reheating.
- Replace butter with coconut oil for a dairy-free option.