This Moist Banana Bread makes the best banana bread I’ve ever had. With the perfect amount of sweetness, banana flavor and a delicate crust, it gives you that heart-warming experience that only homemade banana bread can provide! This easy recipe is my all-time favorite version of this all-American classic treat!
The recipe for this banana bread comes from my great-grandmother, Eva, who was an amazing cook and baker! It one of the first recipes I started making it even before I was into cooking. Because of the positive reaction I got from people whenever I made it, it quickly become my favorite recipe in (what was then) my limited recipe collection. I made it so much I learned it by heart! Who can say that about a banana bread recipe!?
As an English as a Second Language teacher, this is my go-to contribution to international potlucks! It’s fun to introduce this bread to international students and friends who may not have heard of it. It’s also fun to introduce my family recipe to American friends who also have lots of love for banana bread!
There are thousands of recipes for banana bread out there. The “secret” to this amazing Moist Fluffy Banana Bread recipe is simply mashing the sugar and bananas together. You first mash the bananas with a little water and the sugar and leave the mixture for 15 minutes. This makes the bread taste like it is sweetened by and not just flavored by bananas!
Below is a picture of the recipe as written out by my great-aunt Helen. I love her handwriting! I also love and appreciate that she and my great-grandmother took the time to write out this and many other recipes for future generations of our family to enjoy.
My great-grandmother and great-aunts used a lot of lard back then, but I make mine with unsalted butter. You’ll see that the recipe calls for 1/2 cup of nuts. You can definitely add those, but I prefer mine without nuts so that it doesn’t distract me from the banana flavor that I love! Totally personal preference though!
THE CHOCOLATE CHIP VERSION
I tend to not sway too far from making classic banana bread, but make an occasionally exception for chocolate! I mean, why not combine two of my favorite things and make Moist Fluffy Banana Bread with Chocolate Chips?!
To make this chocolate version, swap out 1/2 cup of granulated sugar for 1/2 cup of packed brown sugar. The rest of the ingredients and directions are the same except for the addition of 3/4 cup of regular or mini chocolate chips to your batter right after you’ve combined the wet and dry ingredients. I usually use the regular size, but the mini ones can be fun too! To make sure the chips are visible on the top of the loaf, sprinkle some extra chocolate chips (about a handful) on top right before you put it in the oven!
It truly is fluffy, moist, and delicious and makes your kitchen smell amazing! I’m so thankful my great-aunt and great-grandmother took the time years ago to write down their favorite recipes. Give it a try and this recipe will become a classic for you and your family too!
For another one of my great-grandmother’s recipes, try her buttery, super cinnamony Snickerdoodles!Print
This easy recipe for The Best Banana Bread is my all time favorite! It’s super moist, has that sweet banana flavor, and a delicate, tasty crust! Make it with or without chocolate chips.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ripe bananas, mashed
- 1 tablespoon water
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs, room temperature
- Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan or coat with baking spray and set aside.
- Mash the bananas with the water and sugar. Let stand 15 min.
- In a medium-sized bowl, sift then measure the flour. Sift again with the baking powder, baking soda, and salt.
- In a large bowl of an electric mixer fitted with a paddle attachment or using a handheld mixer, beat the butter on low speed for one minute. Add the banana-sugar mixture and beat on medium until well combined. With the mixer on medium, add the eggs one at a time, beating well after each addition. Turn the mixer to low speed and slowly beat in the dry ingredients into the wet ingredients. Beat only until well blended. Do not overmix.
- Pour in greased bread tin and bake at 350° for 50-60 minutes or until a toothpick comes out clean when inserted in the center of the bread. Remove bread from oven and set the pan on a wire rack. Allow bread to cool completely in the pan. Store leftovers at room temperature in an airtight container.
To Add Chocolate Chips: Substitute 1/2 cup of sugar for 1/2 cup packed brown sugar. Add 3/4 cup chocolate chips (mini or regular) to the batter after the dry and wet ingredients are combined. Sprinkle an additional 1/4 cup chocolate chips over the top of the loaf right before baking.
Keywords: banana bread, bananas, banana, bread, quick bread
Here’s the recipe for one loaf.