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How to Bake Moist Banana Bread

Name: How to Bake Moist Banana Bread
Yield: 1
Ingredients: 3-4 very ripe bananas; 1/3 cup melted butter; 3/4 cup sugar; 1 beaten egg; 1 tsp vanilla extract; 1 1/2 cups flour; 1 tsp baking soda; 1/2 tsp salt

The secret to moist banana bread lies in using very ripe bananas, not overmixing the batter, and baking at the right temperature. Use bananas with brown spots, mash them well but leave some texture, mix wet and dry ingredients until just combined, and bake at 350°F until a toothpick comes out with a few moist crumbs.

Total time: 1 hr 45 min
Hands-on: 15 min
Serves: 1
Difficulty: Easy

Ingredients

3-4 very ripe bananas
1/3 cup melted butter
3/4 cup sugar
1 beaten egg
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

Step by step

Prepare your bananas and pan. Use 3-4 very ripe bananas with brown spots all over. Mash them in a large bowl with a fork, leaving some small chunks for texture. Grease a 9x5 inch loaf pan with butter and dust with flour.
Mix the wet ingredients. Add 1/3 cup melted butter to the mashed bananas. Mix in 3/4 cup sugar, 1 beaten egg, and 1 teaspoon vanilla extract. Stir until just combined.
Combine dry ingredients separately. In another bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This prevents overmixing later.
Fold wet and dry ingredients together. Pour the dry ingredients into the wet mixture. Fold gently with a wooden spoon until flour disappears. Stop as soon as you see no dry flour. The batter should look lumpy.
Bake properly. Pour batter into prepared pan. Bake at 350°F for 55-65 minutes. Test with a toothpick inserted in center - it should come out with a few moist crumbs, not completely clean.
Cool correctly. Let cool in pan for 10 minutes, then turn out onto a wire rack. Wait at least 30 minutes before slicing or the bread will fall apart.

Tips & troubleshooting

The riper the bananas, the more moisture and flavor your bread will have
Overmixing develops gluten and makes tough, dry bread - mix just until combined
Don't overbake - a few moist crumbs on the toothpick means it's done
Wrap cooled bread tightly in plastic wrap to keep it moist for days
Freeze overripe bananas in their peels - thaw and use the liquid too

Variations

Brown Butter Banana Bread. Brown the butter in a small saucepan until it smells nutty and turns golden. Let cool slightly before adding to bananas.
Sour Cream Version. Replace melted butter with 1/3 cup sour cream for extra moisture and tang.
Oil-Based. Use 1/3 cup vegetable oil instead of butter for a more tender crumb that stays moist longer.
Mini Loaves. Divide batter between 4 mini loaf pans. Bake for 35-40 minutes instead.

Questions

Why is my banana bread always dry?: Usually from overbaking or overmixing. Check your bread 5-10 minutes before the recipe time, and mix the batter only until flour disappears.
Can I use bananas that aren't very ripe?: You can, but the bread won't be as moist or flavorful. If your bananas are still yellow, bake them at 300°F for 15 minutes to concentrate their sugars.
How do I know when it's done without overbaking?: The top should spring back when lightly touched, and a toothpick should have a few moist crumbs. The bread will continue cooking slightly as it cools.
Why did my bread sink in the middle?: Either underbaked or too much leavening. Make sure your baking soda is fresh and measure it level. Also check that your oven temperature is accurate.
How long does banana bread stay moist?: Properly stored in plastic wrap or airtight container, it stays moist for 3-4 days at room temperature or up to a week in the refrigerator.