Ultra-moist banana bread with ripe bananas, melted butter, and cinnamon. One bowl, 75 minutes, and the best loaf you'll ever bake.
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Ingredients
- •3 very ripe bananas (about 1½ cups / 340g mashed)
- •½ cup (115g) unsalted butter, melted and cooled slightly
- •¾ cup (150g) granulated sugar
- •2 large eggs
- •1 tsp (5ml) vanilla extract
- •1½ cups (190g) all-purpose flour
- •1 tsp (5g) baking soda
- •½ tsp (3g) salt
- •1 tsp (3g) ground cinnamon
- •½ cup (85g) semi-sweet chocolate chips or chopped walnuts (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter or non-stick spray.
- 2
In a large bowl, mash the 3 very ripe bananas with a fork until completely smooth — lumps are fine but you want a uniform paste.
- 3
Add the melted unsalted butter to the mashed bananas and stir to combine. Whisk in the granulated sugar, then the 2 large eggs one at a time, then the vanilla extract.
- 4
Sift in the all-purpose flour, baking soda, salt, and ground cinnamon. Fold with a spatula until just combined — stop stirring as soon as no dry streaks remain. If using, gently fold in the semi-sweet chocolate chips or chopped walnuts.
- 5
Pour the batter into the prepared loaf pan and smooth the top.
- 6
Bake for 55–60 minutes. The loaf is done when a toothpick inserted into the center comes out clean and the top is deep golden brown. If the top darkens too quickly, loosely tent with foil after 40 minutes.
- 7
Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely before slicing — cutting too early makes it gummy.
💡 Tip
The riper the bananas, the sweeter and more flavorful the bread. Bananas with fully black skins are perfect. If yours aren't ripe enough, bake them unpeeled at 300°F (150°C) for 20 minutes.
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