Irresistibly Moist Banana Bread Recipe You'll Love

This banana bread recipe transforms overripe bananas into a moist, delicious treat that's easy to make and irresistibly comforting.

Prep Time 10

Cook Time 1

Cooling Time 1

Total Time 2 10

Course Baking

Cuisine American

Servings 8 slices

Calories 200 kcal

2 cups all-purpose flour Substitution: Whole wheat flour for a denser texture.
1 teaspoon baking soda Ensure it’s fresh for maximum effectiveness.
0.5 teaspoon kosher salt Substitution: Sea salt can be used as an alternative.
2 large eggs Can be replaced with flax eggs for a vegan option.
0.75 cups dark brown sugar Substitution: Light brown sugar can be used; flavor will be slightly milder.
0.5 cups unsalted butter Substitution: Coconut oil or a dairy-free spread for a vegan alternative.
4 large mashed ripe bananas Yield approximately 2 cups mashed.
1 teaspoon pure vanilla extract Substitution: Almond extract for a different flavor profile.

Preheat your oven to 350°F (175°C). Grease an 8 ½" x 4 ½" loaf pan with cooking spray and line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
In a separate bowl, mash the ripe bananas until smooth.
In a large bowl, whisk the large eggs, dark brown sugar, and melted unsalted butter until smooth. Stir in the mashed bananas and pure vanilla extract.
Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until golden brown and a toothpick comes out with a few moist crumbs.
Let the banana bread cool in the pan for about 1 hour before slicing to enjoy.

Optional: Drizzle with honey or serve with fresh butter for an extra treat. Allow to cool completely to maintain moisture.

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