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–+ servings
Loaf of Moist Banana Bread on a plate near a banana

The Best Banana Bread

This deliciously moist banana bread is the perfect comfort food, with a tender crumb and natural sweetness from ripe bananas. The recipe comes together quickly, and bakes up golden and perfectly soft. This banana bread is a crowd-pleaser, ideal for breakfast, snacks, or a dessert treat.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, moist banana bread, no butter banana bread, quick banana bread, simple ingredients
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 1 standard loaf
Calories: 176kcal
Cost: 4.61

Equipment

  • 9 x5- inch nonstick metal loaf pan (measured from the top)
  • Hand mixer or stand mixer

Ingredients

  • 1 ⅔ cups (210g) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch of ground cloves, the amount you can pick up between your thumb and index finger
  • 1 teaspoon dutch processed cocoa powder, see notes
  • 2 tablespoons (20 g) malted milk powder, optional (but sooo good!)
  • 1/2 teaspoon Diamond Crystal Kosher salt
  • 1 cup + 2 tablespoons (230 g) sugar
  • 2 large eggs at room temperature
  • 3 Tablespoons (36 g) sour cream or creme fraiche at room temperature
  • 3-4 (380g) very ripe medium bananas mashed
  • 1 teaspoon vanilla extract
  • 1 tablespoons (20 g) unsulphured molasses
  • 2/3 cups optional add-ins: walnuts, pecans, and/or chopped chocolate (optional)

Instructions

  • Heat the oven and prep the pan: Arrange an oven rack in the center of the oven and heat the oven to 325℉. Coat the bottom and sides of the loaf pan with butter. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each side.
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, salt, and malted milk powder (if using). Set aside.
  • Mix the wet ingredients: In a small bowl, mash the bananas so there are no large chunks. Whisk in the sour cream, molasses, and vanilla extract. Set aside. 
  • Whip the eggs & sugar: In a stand mixer fitted with the whip attachment (or a large bowl with a hand mixer), beat together the sugar and eggs on medium speed, until light and fluffy.
  • Finish combining wet ingredients: On a low speed, slowly drizzle in the oil. Do not pour it in all at once. Allow the oil to slowly incorporate into the eggs, so it doesn’t defeat the air you just beat into it. Add the banana mixture, and continue to mix on low speed until just combined.
  • Fold in dry ingredients: Using a rubber spatula, carefully fold in the flour mixture (and any inclusions, if using), just until thoroughly combined and no pockets of flour remain. What is folding, you ask? Check out the notes below.
    2/3 cups optional add-ins: walnuts, pecans, and/or chopped chocolate
  • Fill the pan and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 to 1¼ hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake longer. If you have a thermometer, the internal temp should read approximately 200 degrees. If the bread starts to brown too much, you can tent it with a piece of tin foil.
  • Let cool & remove from pan: Once baked, allow the cake to cool in the pan for 30 minutes on a wire rack. To remove, use a pairing knife or a small offset spatula to cut in between the cake and pan along the shorter sides to loosen and use the parchment paper to lift the cake out. Place on a wire rack, and allow to cool completely before slicing.
    The banana bread can be stored tightly wrapped in plastic wrap at room temperature for three days. Or, the bread can be stored wrapped in plastic wrap and frozen for up to two weeks. Simply thaw overnight at room temperature prior to serving. 

Notes

Recipe adapted from Joanne Chang's Flour Bakery cookbook - Banana Bread recipe, page 66. 
  • Calories based on an average of 16 slices (1 slice), no mix-ins. 
  • No molasses? It's not a problem if you leave it out. I like the added depth of flavor it provides. 
  • No Dutch processed cocoa powder? No problem, either use natural cocoa powder or leave it out entirely. Likewise, I add this for a deeper color and flavor. 
  • What is folding? This is the process of combining the two mixtures using a spatula in a circular motion, lifting from the bottom and folding over to avoid deflating the batter or mixture. This technique ensures the ingredients are incorporated without over-mixing.
     

Nutrition

Calories: 176kcal