Moist Banana Bread Variations (Printable)

Tender banana bread with chocolate chips or nuts, ideal for breakfast or snacks throughout the day.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Fruit

08 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Optional Add-Ins

09 - 3/4 cup chocolate chips OR 3/4 cup chopped walnuts or pecans

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Mix in the mashed bananas until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
07 - Fold in chocolate chips or nuts, if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The batter comes together in just 15 minutes with basic ingredients you probably already have in your pantry.
  • You can customize it endlessly with chocolate chips or nuts, creating a slightly different experience each time you bake it.
02 -
  • If your toothpick comes out with wet batter, give the bread another 5-7 minutes, but if it shows just a few moist crumbs, it's done, as it will continue cooking slightly as it cools.
  • The center of the loaf often takes longer to cook than the edges, so if the top is browning too quickly but the center isn't done, loosely cover with foil for the remaining bake time.
03 -
  • For an extra-moist loaf, add 1/4 cup of plain Greek yogurt or sour cream to the batter, I discovered this by accident when trying to use up dairy about to expire.
  • The secret to a beautiful crack down the center of your loaf is to create a shallow line with a butter knife down the middle of the batter just before baking, which guides the expansion as it rises.
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