Super Moist Banana Bread Recipe

slices of banana bread with a dollop of chocolate spread and banana slices

5 from 17 votes

Banana Bread is one of those classics that we can't get enough of! It's incredibly easy to make and only requires a bowl and a whisk to prepare. This recipe will have a place in your favorite recipe collections because of its moist and moist crumb and intensely banana-y flavor.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 267kcal

Author: Sabine

Ingredients

2 cups all-purpose flour, spooned and leveled
2 teaspoon baking powder
¼ teaspoon cinnamon
½ teaspoon salt
1 ¾ cups very ripe bananas, mashed
½ cup packed light or dark brown sugar
½ cup mild-flavored vegetable or canola oil
2 large eggs
2 teaspoon vanilla extract
2 medium-sized ripe bananas, chopped

Optional topping

1 tablespoon granulated white sugar
½ teaspoon cinnamon
1 medium ripe banana, halved

US Customary - Metric

Instructions

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: In a small bowl, combine sugar and cinnamon. Top the 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.

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