Moist Banana Bread

Banana bread is the delicious solution to bananas that have become too spotty to enjoy fresh. This version is moist and tender, with deep banana flavor and a lightly crisp, golden top. It is made in a single bowl with no mixer, and it keeps well for days, if it lasts that long.

Ingredients

• 3 large very ripe bananas (about 1 1/2 cups / 340 g mashed)
• 1/3 cup (75 g) unsalted butter, melted
• 3/4 cup (150 g) brown sugar, lightly packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (60 g) chopped walnuts or chocolate chips, optional

Step-by-Step Instructions

1. Prepare the pan. Heat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with a strip of parchment paper that hangs over the long sides, for easy lifting.
2. Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps.
3. Mix the wet ingredients. Stir in the melted butter, then the brown sugar, egg and vanilla until combined.
4. Add the leaveners. Sprinkle the baking soda, salt and cinnamon over the mixture and stir well.
5. Add the flour. Add the flour and fold gently with a spatula just until no streaks of flour remain. Fold in the nuts or chocolate chips if using.
6. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Prevent over-browning. If the top browns too quickly, tent it loosely with foil after 40 minutes.
8. Cool. Let the bread cool in the pan for 10 minutes, then lift it out and cool on a wire rack for at least 30 minutes before slicing.

How Ripe Should the Bananas Be?

The riper the better. Look for bananas with heavily speckled or mostly brown skins. As bananas ripen, their starches convert to sugars, giving the bread more sweetness, moisture and stronger banana flavor.

Need to ripen bananas quickly? Bake unpeeled bananas on a baking sheet at 300°F (150°C) for 15 to 20 minutes, until the skins turn black. Let them cool before using.

Tips for Success

• Measure flour correctly. Spoon it into the measuring cup and level it off, or use a kitchen scale. Too much flour makes dry, dense bread.
• Do not overmix. Overworking the batter develops gluten, which makes the loaf tough and gummy.
• Test in the center. Banana bread is moist, so check the very center of the loaf.
• Let it cool before slicing. The loaf continues to set as it cools.

Variations

• Chocolate chip: Add 3/4 cup chocolate chips and sprinkle a few on top before baking.
• Healthier: Replace half the flour with whole wheat flour and use 1/2 cup sugar.
• Muffins: Divide the batter into 12 lined muffin cups and bake for 18 to 22 minutes.
• Cinnamon sugar crust: Sprinkle the top with 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon before baking.

Storage and Freezing

Wrap the cooled loaf tightly and store at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap individual slices in plastic wrap and freeze for up to 3 months. Toast slices straight from the freezer or thaw at room temperature.

Frequently Asked Questions

Why did my banana bread sink in the middle?
It was likely underbaked, or the oven door was opened too early. Too much baking soda can also cause sinking.

Can I use frozen bananas?
Yes. Thaw them completely and include the liquid that collects, as it is full of banana flavor.

Can I make it with oil instead of butter?
Yes. Use 1/3 cup neutral oil. The bread will be even moister, though slightly less rich.