Moist Banana Bread Variations (Print-Friendly)

Tender banana bread made with ripe bananas, optional chocolate chips or nuts. Perfect for breakfast or snacks.

# 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

# How To Make It:

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 -
  • It's forgiving enough that even if you slightly overmix or use bananas that aren't quite ripe enough, the bread still turns out moist and delicious.
  • You can customize it based on what's in your pantry—chocolate chips for indulgence, nuts for crunch, or nothing but pure banana goodness.
02 -
  • Overripe bananas with brown spots are actually ideal because their higher sugar content makes the bread sweeter and moister without needing extra sugar.
  • Once you add the dry ingredients to the wet, resist the urge to mix thoroughly—a few flour streaks are your sign to stop and let the oven do the final magic.
03 -
  • Room temperature ingredients mix together more smoothly and create a more uniform batter, so pull your eggs and butter out about 30 minutes before you start baking.
  • Using brown sugar instead of white adds a subtle molasses note that deepens the banana flavor in ways that feel almost luxurious without changing the technique at all.
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