Recipe 63 · Dessert
Thomas's Moist Banana Bread
The softest banana bread you'll ever make, packed with real banana flavor and brown sugar. The best way to use up spotty bananas.
Jump to recipe ↓Prep10 minutes
Bake55–60 minutes
Serves10 slices
Nutritionabout 280 cal · 4g protein per slice
The riper the bananas, the sweeter and softer the bread — brown spots are perfect.
How to make it
- Heat the oven to 350°F.. Grease the loaf pan really well with butter or nonstick spray so the bread pops out clean.
- Mash the bananas.. Peel the bananas into the bowl and mash them with a fork until mostly smooth — a few little lumps are fine.
- Stir in the wet ingredients.. Pour in the melted butter and stir. Add the brown sugar, egg and vanilla and stir until everything is mixed together.
- Add the dry ingredients.. Sprinkle the flour, baking soda, salt and cinnamon right on top. Stir gently just until you stop seeing white flour. Do not overmix — that makes the bread tough.
- Fold in the walnuts.. If using walnuts, stir them in with just a few strokes.
- Pour and bake.. Pour the batter into the loaf pan and smooth the top. Bake 55–60 minutes, until a toothpick poked in the center comes out clean or with just a few moist crumbs.
- Cool before slicing.. Let it sit in the pan for 10 minutes, then turn it out onto a rack. Warm slices are the best thing ever.
How to serve it
Warm with a little butter. Toasted leftovers the next day are even better.
Save the leftovers
Wrap tightly and keep at room temperature for 3 days, or freeze slices for up to 2 months.