Description
This Moist Banana Bread is soft, tender, and perfectly sweet, with a rich banana flavor in every bite. Made with ripe bananas, brown sugar, and butter, it stays moist for days and is perfect for breakfast, tea time, or a comforting snack. Easy to prepare and beginner-friendly, this classic banana bread is loved by everyone.
Ingredients
All-purpose flour (maida): 1½ cups (200 g)
Ripe bananas: 2–3, mashed
Eggs: 2
Melted butter: ⅓ cup (75 g)
Brown sugar: ¼ cup
White sugar (optional, for extra sweetness): ¼ cup
Milk or yogurt: ¼ cup
Baking soda: 1 teaspoon
Baking powder: ½ teaspoon
Salt: ¼ teaspoon
Vanilla extract: 1 teaspoon
Cinnamon (optional): ½ teaspoon
Chopped nuts or chocolate chips (optional): ½ cup
Method of Preparation
Preheat the oven
Preheat your oven to 170°C (340°F). Grease a loaf pan with butter or line it with baking paper.
Prepare the banana mixture
In a large bowl, mash the ripe bananas until smooth. Add melted butter and mix well.
Add wet ingredients
Add the eggs, brown sugar, white sugar (if using), milk or yogurt, and vanilla extract. Whisk until everything is well combined.
Mix dry ingredients
In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Combine everything
Gradually add the dry ingredients to the wet mixture. Gently fold using a spatula until just combined. Do not overmix.
Add extras (optional)
Fold in nuts or chocolate chips if desired.
Bake
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Tips for Extra Moist Banana Bread
Use very ripe bananas with brown spots.
Do not overmix the batter.
Wrap leftovers well; it tastes even better the next day.
If you’d like, I can also provide a no-egg version, healthy version, or chocolate banana bread