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Ultra-Moist Banana Bread

A close-up of a perfectly baked, moist banana bread loaf with a golden-brown crust and visible banana specks.
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A simple, moist banana bread recipe perfect for using overripe bananas. This recipe is easily adaptable for various dietary needs and preferences.

Ingredients

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  • 3 ripe bananas, mashed
  • 1/3 cup melted butter (or unsweetened applesauce for oil-free)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar (or to taste)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Stir the melted butter (or applesauce) into the mashed bananas.
  4. Mix in the baking soda, salt, and sugar.
  5. Stir in the beaten egg and vanilla extract.
  6. Fold in the flour until just combined. Do not overmix.
  7. If using, gently stir in nuts or chocolate chips.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an oil-free version, substitute 1/3 cup unsweetened applesauce for the melted butter.
  • For a richer bread, you can substitute 1/4 cup of heavy cream for 1/4 cup of the flour.
  • Ensure your bananas are very ripe (brown and spotty) for the best flavor and moisture.
  • This recipe is naturally nut-free if you omit the optional nuts.
  • For a crackly top, you can increase the oven temperature to 375°F (190°C) for the first 10-15 minutes of baking, then reduce it to 350°F (175°C) for the remainder of the time.

Nutrition

Find it online: https://devourdish.com/banana-bread-moist-loaf-recipe/