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Close-up of a moist slice of Classic Moist Banana Bread showing a tender crumb and visible walnuts.

Classic Moist Banana Bread

This recipe provides a classic, moist banana bread experience. It is designed for home bakers looking for a comforting, traditional flavor profile.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert, Quick Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups mashed banana
  • 1/2 cup chopped walnuts optional

Equipment

  • 9x5 loaf pan
  • Stand mixer or electric mixer
  • Large mixing bowl
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set it aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4-5 minutes or until light and fluffy.
  4. Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix the batter. Gently stir in the chopped walnuts.
  6. Scoop the batter into the prepared loaf pan and spread it around into one even layer.
  7. Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
  8. Remove the bread from the oven and allow it to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely.

Notes

This recipe is based on a traditional approach to banana bread. The author adapted this recipe from their grandmother's version to fit specific dietary needs, but this version uses standard ingredients for a classic result.

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