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The Foolproof, Super Moist One-Bowl Banana Bread Recipe

A close-up of a freshly baked, moist banana bread recipe loaf with visible chocolate chips on a white plate.
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This is the easy banana bread recipe you need for a consistently moist, soft, and flavorful loaf every time. Made in one bowl with simple ingredients, it is perfect for beginners and ideal for using up overripe bananas.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1/4 cup milk (whole or 2%)
  • Optional: 1 cup chocolate chips or chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. This is your dry mixture.
  3. In a separate medium bowl, mix the melted butter and brown sugar until combined.
  4. Whisk the eggs and vanilla extract into the butter mixture until smooth.
  5. Add the mashed bananas and milk to the wet ingredients. Stir until just combined. Do not overmix.
  6. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until no streaks of flour remain. A few lumps are fine; mixing too much develops gluten and makes the bread tough.
  7. If using, gently fold in the chocolate chips or nuts now.
  8. Pour the batter into your prepared loaf pan.
  9. Bake for 50 to 65 minutes. Start checking at 50 minutes. The bread is done when a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the banana bread cool in the pan for 10 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost completely black.
  • If you prefer a richer flavor, substitute the milk with buttermilk or sour cream.
  • To make this recipe a cinnamon swirl banana bread, reserve 1/4 cup of the batter, mix it with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon, then swirl it on top of the main batter before baking.
  • This bread stays incredibly moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://cookingbyjade.com/banana-bread-recipe-moist-easy-foolproof/