Classic Moist Banana Bread

Prep time: 15 minutes | Bake time: 50–60 minutes | Yield: 1 Loaf

Bananas: 2 to 3 very ripe bananas, mashed
Eggs: 2 large eggs
Butter: ⅓ cup (75 g) butter, melted
Sugars: ¼ cup (50 g) brown sugar and ½ cup (100 g) white granulated sugar
Milk: ½ cup (120 ml) milk
Flour: 1 ½ cups (200 g) all-purpose flour
Leavening: 1 tsp (4 g) baking powder and 1 tsp (5 g) baking soda
Flavorings: 1 tsp (5 ml) vanilla essence, ¼ tsp cinnamon powder, and ¼ tsp salt

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper.
Mash and Mix Wet: In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
Incorporate Liquids: Add the brown sugar, white sugar, beaten eggs, milk, and vanilla essence. Whisk until the mixture is well combined.
Sift Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Combine: Gradually add the dry ingredients to the wet banana mixture. Stir gently with a spatula until just combined. Do not over-mix, as this can make the bread tough.
Bake: Pour the batter into your prepared loaf pan. Bake for 50 to 60 minutes.
- Testing for doneness: Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s ready.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

The Bananas: The spottier the banana, the better! Overripe bananas provide the most natural sweetness and moisture.
Storage: This bread tastes even better the next day. Wrap it tightly in plastic wrap and store it at room temperature for up to 3 days, or in the fridge for up to a week.
Add-ins: Feel free to fold in ½ cup of walnuts or dark chocolate chips if you want some extra texture.