Super Moist Banana Bread
This is the only banana bread recipe you need. It's super moist, so easy, and prepared in no time. Want to add some chocolate, peanut butter, or coconut flakes? That's absolutely possible with this recipe.
Servings: 12 servings
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 14 oz mashed or pureed bananas
- ½ cup packed light or dark brown sugar
- ½ cup mild-flavored vegetable or canola oil
- 2 large eggs
- 2 teaspoon vanilla extract (or 2 vanilla beans**)
- 2 medium-sized bananas, chopped
- 1 tablespoon granulated white sugar
- ½ teaspoon cinnamon
- 1 banana, halved
Preheat the oven to 350°F (175°C). Line a 9x5 inch (23x13cm) loaf pan with parchment paper with an overhang around the edges to easily lift the bread out of the pan after baking.
In a small bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, using a whisk, whisk mashed bananas and brown sugar just until combined. Slowly whisk in oil just to combine. Add eggs and vanilla and stir just to combine. Add dry ingredients and whisk just until combined. Fold in banana chunks. Transfer batter to the prepared pan.
OPTIONAL topping: In a small bowl, combine sugar and cinnamon.
Top batter with the halved banana and sprinkle with cinnamon sugar if desired. Bake for 55-65 minutes or until a toothpick in the center comes out clean with a few moist crumbs attached. Remove from the oven and let cool for 15 minutes. Then remove it from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
If you want to make muffins, line two 12 muffin pans with about 19-20 cupcake liners. Fill liners between ¾ to almost full. Bake at 425°F / 220°C for 5 minutes. Then lower the temperature to 350°F / 175°C and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Divide recipe in half for 9-10 muffins.
If you want to bake a smaller loaf, simply cut the recipe in half and bake it in an 8x4x2.5-inch (20x10x6 cm) loaf pan.
You could consider the following substitutions:
- vegetable/canola oil with applesauce 1:1
- ½ cup white sugar with ⅓ cup honey or maple syrup
- vegetable/canola oil with healthier oil like coconut 1:1 (choose a mild-flavored oil)
- all-purpose flour with Bob's Red Mill gluten-free flour 1:1
- eggs with flax eggs 1:1
You could fold in the following mix-ins before you transfer the batter to the pan:
If you want to add a combination of additional mix-ins, then make sure that all mix-ins are 1 cup in total - for example, ½ cup of chocolate chips plus ½ cup of nuts.
You could also add peanut butter. Therefore add ½ cup (125g) of creamy peanut butter to the batter before you add the oil and mix just until combined. The rest of the recipe stays the same. You could also add some of the prior mentioned mix-ins or skip the sugar crust on top.
- 1 cup (175g) chocolate chips
- 1 cup (125g) nuts of your choice
- 1 cup (100g) coconut flakes
1. Correct measuring of dry ingredients: I highly recommend using a kitchen scale, for the most accurate results. If you don't have a kitchen scale then spoon and level the dry ingredients as follows: Use a tablespoon and spoon the flour into the measuring cup. Level it with the back of a knife without pushing the flour into the cup. Although this will bring you the best results if using cups, it's still not as accurate as measuring with a kitchen scale.
2. Pureeing instead of mashing the bananas: This makes the bread even moister because the bananas combine better with the batter.
3. Mixing the batter by hand: The next secret to ultra moist banana bread is whisking the batter by hand. By using an electric mixer, it's possible to overmix the batter. If you overmix the batter, too much gluten develops in the bread. The result would be a dense and rubbery loaf.
4. Banana on top: Although I highly recommend adding a halved banana on top before baking, if you plan on freezing it, don't add it because it's likely getting mushy during the freezing and thawing process. It also doesn't store as long as without the banana on top.
Calories: 267kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 114mg | Potassium: 355mg | Fiber: 2g | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 5.4mg | Calcium: 56mg | Iron: 1.4mg