Moist Banana Bread
This is a mildly sweet and moist quick bread. I like to add chocolate chips to give it some extra flavor.
Servings 12
Equipment
- 1 8 x 4 inch Loaf Pan
- 1 Hand Mixer
- 2 Mixing Bowls
Ingredients
- 2 cups flour all-purpose or up to half whole wheat
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter softened or vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cup mashed bananas about 4 small bananas
- 1/2 bag chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan.
- Mash the bananas with a fork to make 1 ⅓ cups mashed banana.
- In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a separate medium bowl, add butter, brown sugar, and white sugar. Mix with a hand mixer on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla and mix well. Stir in mashed bananas.
- Add the dry ingredients (and chocolate chips) to the banana mixture and stir just until combined, do not overmix.
- Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes or until a toothpick comes out clean. Do not overbake.
- Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack.
Notes
- The darker and more ripe the bananas, the better the flavor.
- You can replace butter with applesauce, which will change the texture slightly.
- Do not overmix, just stir until combined.
- Store at room temperature for up to 5 days, or freeze for up to 4 months.