Moist Banana Bread Loaf

# What You'll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed

02 - 2 large eggs

03 - ½ cup (113 g) unsalted butter, melted and cooled

04 - ½ cup (100 g) granulated sugar

05 - ¼ cup (50 g) brown sugar

06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups (220 g) all-purpose flour

08 - 1 teaspoon baking soda

09 - ½ teaspoon salt

10 - ½ teaspoon ground cinnamon (optional)

→ Add-ins (optional)

11 - ½ cup (80 g) chopped walnuts or pecans

12 - ½ cup (70 g) chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F (175°C). Grease and lightly flour a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.

02 - In a large mixing bowl, whisk together mashed bananas, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until smooth and well incorporated.

03 - In a separate bowl, sift together all-purpose flour, baking soda, salt, and ground cinnamon if using.

04 - Gently fold the sifted dry ingredients into the wet mixture until just combined, avoiding overmixing to maintain a tender crumb.

05 - Fold in chopped nuts and/or chocolate chips if desired, distributing evenly throughout the batter.

06 - Pour batter into the prepared loaf pan, smoothing the surface with a spatula.

07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Tips from the pros:

01 -

The smell of banana bread baking will make your entire kitchen feel like a warm hug on a gloomy afternoon
This recipe turns what feels like kitchen failure (overripe bananas) into something everyone asks for seconds of

02 -

Overmixing develops gluten, which makes quick breads tough and rubbery. Fold gently and stop early rather than late.
The toothpick test should find moist crumbs, not come out completely clean. A clean toothpick means you've likely overbaked.

03 -