Easy Moist Banana Bread
This Easy Moist Banana Bread is perfect for using overripe bananas to create a soft and flavorful treat, ideal for any time of the day.
Ingredients
Main Ingredients
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Sugar
- 3 pieces Overripe Bananas (about 1 cup mashed) Use very ripe bananas for best flavor.
- 2 pieces Eggs (room temperature, beaten)
- 1/4 cup Milk (any variety)
- 1 teaspoon Vanilla
- 1/2 teaspoon Sea Salt Reduce to 1/4 teaspoon if using salted butter.
- 2 cups Unbleached All Purpose Flour
- 1 teaspoon Baking Soda
- 3/4 cup Walnuts (chopped) Can substitute with pecans or chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F and center the oven rack. Coat a 9 x 5 baking loaf pan with cooking spray or oil.
- In a mixing bowl, cream the butter and sugar until they look pale and fluffy.
- Add the bananas and mash them with a potato masher or fork. You can leave small lumps if you like texture.
- Add the eggs, milk, vanilla, and salt. Stir until everything looks well combined.
- Add the flour and baking soda. Stir gently until the flour is about halfway mixed in.
- Add the walnuts to the batter and gently stir just until the flour disappears. Don’t over-mix it. Pour the batter into the prepared pan.
Baking
- Bake for 55–65 minutes. The bread is done when a toothpick comes out clean or the center reads 200°F on an instant-read thermometer.
Cooling
- Cool the loaf in the pan on a cooling rack for 10 minutes. Then carefully transfer the bread out of the pan and cool completely on the rack.
Notes
Store the banana bread in an airtight container at room temperature for up to 5 days. Refrigerate if the weather is humid. You can enjoy it plain, with butter, or cream cheese.