What is the secret to the best banana bread?

It always comes back to three things: super-ripe bananas, gentle mixing, and just the right baking time. Ripe bananas deliver natural sweetness and moisture, while gentle folding of the flour mixture keeps the crumb soft instead of dense. Always check with a toothpick—if it’s clean or has just a few crumbs, your banana bread is ready to go.

What are the ingredients of banana bread?

Classic banana bread uses pantry staples: all-purpose flour, baking soda, salt, ripe bananas, granulated (or brown) sugar, eggs, butter (or oil), sour cream (or yogurt), and vanilla extract. That’s it! You can adjust for personal taste—add chocolate chips for chocolate chip banana bread or swap in whole wheat flour for a banana bread recipe healthy twist.

Is brown sugar or white sugar better for banana bread

Both work, but brown sugar is a game-changer if you want deeper flavor and extra moisture. It adds a hint of caramel and helps create a moist banana bread recipe every time. Mixing half brown and half white sugar is a popular option and works well in any easy banana bread recipe.

Banana Bread: How to Make the Best Moist & Easy Loaf

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This moist, classic banana bread is packed with ripe bananas and simple ingredients. Perfect for breakfast, snacks, or dessert, it’s easy to make and always a crowd-pleaser.

Author: Emily
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 to 4 ripe bananas, mashed (about 1 1/4 cups)
3/4 cup granulated sugar (or a combination of granulated and brown sugar)
2 large eggs
6 tablespoons unsalted butter, melted and cooled
1/3 cup sour cream (or plain Greek yogurt)
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F. Grease and flour an 8½ x 4½ inch loaf pan or spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking soda, and salt.
Mash bananas in a large bowl using a potato masher, fork, or mixer. Some small chunks are fine.
Whisk in sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas.
Add the dry ingredients to the wet and gently stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil during the last 10 minutes if browning too quickly.
Cool in the pan on a wire rack for 15-20 minutes. Remove from pan and let cool completely on the rack before slicing.

Notes

Use very ripe bananas for the best flavor and sweetness.
You can use a mix of brown and white sugar for added depth.
Sour cream or Greek yogurt keeps the bread moist and tender.
Bread can be stored, tightly wrapped, at room temperature for up to 3 days or frozen for up to 2 months.
Add nuts or chocolate chips for extra flavor.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 220mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

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