Moist Banana Bread

5 from 4 votes

This banana bread is soft, moist, and packed with banana flavor. It uses cooking oil instead of butter, which keeps the crumb tender even after the loaf cools. Mix the batter by hand in one bowl and bake it in a single loaf.

Prep Time15

Cook Time1

Cooling Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American, Filipino

Keyword: baking, comfort food, moist, moist banana bread, quick

Servings: slices

Calories: 248kcal

Author: Vanjo Merano

Cost: $

Equipment

1 9 x 5-inch loaf pan Line with parchment paper for easy removal.
1 Mixing bowls One for dry ingredients, one for wet.
1 Wire rack Keeps steam from softening the bottom crust while cooling.

Ingredients

1 1/2 cups all-purpose flour spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large very ripe bananas about 1 1/2 cups mashed
3/4 cup packed light brown sugar
2 large eggs
6 tablespoons cooking oil any neutral oil
1 teaspoon vanilla extract
3/4 cup chopped walnuts or chocolate chips optional

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper.
Combine the flour, baking soda, and salt in a bowl. Mix well and set aside.
1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt
Place the bananas in a large mixing bowl. Mash them with a fork until only a few small pieces remain.
3 large very ripe bananas
Add the brown sugar, eggs, cooking oil, and vanilla extract. Whisk until everything is well blended.
3/4 cup packed light brown sugar, 2 large eggs, 6 tablespoons cooking oil, 1 teaspoon vanilla extract
Add the flour mixture and fold gently until you no longer see any dry flour. Do not overmix, since this can make the banana bread dense. Fold in the walnuts or chocolate chips, if using.
1 1/2 cups all-purpose flour, 3/4 cup chopped walnuts or chocolate chips
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes. Check the bread after 50 minutes and loosely cover the top with aluminum foil if it is already brown.
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs. Continue baking if there is still wet batter on the toothpick.
Let the banana bread cool in the pan for 15 minutes. Remove it from the pan and place it on a wire rack. Let it cool for at least 45 minutes before slicing. Serve and enjoy.

Notes

Banana ripeness – The best loaves come from bananas that are heavily speckled and soft to the touch. If yours are still firm and yellow, ripen them fast by baking the unpeeled bananas at 300°F for 15 to 20 minutes until the skins darken, then cool before mashing.

Measuring flour – Spoon the flour into the measuring cup and level the top with a knife. Scooping straight from the bag packs in an extra ounce or two, which is the most common reason a homemade loaf turns out dry.

Freezing – Wrap the fully cooled loaf tightly in plastic, then in foil, and freeze for up to 3 months. Thaw at room temperature, or freeze individual slices and reheat them straight from the freezer.

Pan swap – A glass or ceramic loaf pan bakes slower than metal, so add 10 to 15 minutes and rely on the toothpick test rather than the clock.

Muffin option – This batter makes about 12 muffins. Fill lined cups three quarters full and bake at 350°F for 18 to 22 minutes.

Nutrition