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moist banana bread recipe
- Total Time: 75 minutes
- Yield: 1 loaf (about 10 servings) 1x
- Diet: General
Description
This moist banana bread recipe is a beloved family classic, perfect for breakfast or a hearty snack, offering a tender crumb and incredible aroma. It’s an easy and foolproof way to use ripe bananas to create a delicious, family-friendly loaf.
Ingredients
- 1.5 cups (360 g) very ripe large bananas, mashed
- 0.5 cup (113 g) unsalted butter, melted and cooled (or neutral oil)
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5 mL) alcohol-free vanilla extract (or vanilla bean paste)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 0.5 teaspoon (2.5 g) fine sea salt
- 0.5 teaspoon (2.5 g) ground cinnamon
- 0.25 teaspoon (1 g) ground nutmeg
- 0.75 cup (180 g) dulce de leche (dairy-based)
Instructions
- Get Ready: Preheat oven to 175 C (350 F). Grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan, or line with parchment paper leaving an overhang for easy removal.
- Mash Bananas: Mash very ripe bananas (about 1.5 cups) in a large bowl until mostly smooth, leaving a few small lumps for texture.
- Mix Wet Ingredients: Into the mashed bananas, whisk in the melted and cooled unsalted butter, granulated sugar, light brown sugar, eggs, and alcohol-free vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and ground nutmeg until thoroughly combined.
- Combine Batter and Swirl: Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined (do not overmix; a few streaks of flour are acceptable). Pour half of this batter into the prepared loaf pan. Dollop half of the dulce de leche over the batter, then use a butter knife to gently swirl it in. Spoon the remaining batter over, dollop the rest of the dulce de leche, and swirl again for a beautiful finish.
- Bake Bread: Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the bread (avoiding a dulce de leche pocket) comes out clean. The top should be deeply golden brown.
- Cool and Serve: Remove the loaf pan from the oven and let the banana bread cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely. Once cool, slice generously. For an extra touch, warm any remaining dulce de leche and drizzle it over the sliced bread, finishing with a delicate dusting of ground cinnamon.
Notes
Always use very ripe bananas for the best flavor and moisture; store underripe bananas in a paper bag to speed up ripening. To make it a healthier snack, reduce sugar slightly, swap half the butter for unsweetened applesauce or Greek yogurt, or use whole wheat flour for added fiber. For extra crunch and healthy fats, add a handful of chopped nuts (walnuts, pecans). Using parchment paper with an overhang in the loaf pan simplifies cleanup and removal. Avoid overmixing the batter to ensure a tender crumb.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 320 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: moist banana bread, family recipe, easy snack, breakfast, dulce de leche, ripe bananas, baking, quick bread, spiced
