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Moist Banana Bread Recipe that Melts in Your Mouth

Moist Banana Bread Recipe that Melts in Your Mouth

This magical banana bread recipe promises an exceptionally moist, tender, and flavorful loaf that melts in your mouth, transforming ripe bananas into a baking masterpiece. It guides both experienced and new bakers to achieve perfection, avoiding dry, crumbly results. The secret lies in using very ripe bananas and a balanced blend of melted butter, granulated sugar, and brown sugar for optimal moisture and richness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3-4 very ripe medium bananas, mashed (about 1 1/2 cups)

Equipment

  • Oven
  • 9x5 inch loaf pan
  • Medium bowl
  • Large bowl
  • whisk
  • Wooden skewer or toothpick
  • Wire rack
  • Aluminum foil

Method
 

Instructions
  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add Mashed Bananas: Gently fold the mashed bananas into the wet ingredient mixture until just combined. Do not overmix.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can lead to a tough banana bread. A few lumps are perfectly fine.
  6. Pour and Bake: Pour the batter evenly into your prepared loaf pan. Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
  7. Cool Completely: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving. This step is crucial for the bread to set properly and maintain its moisture.

Notes

For optimal moisture, use very ripe bananas. Avoid overmixing the batter to prevent tough bread. Ensure eggs are at room temperature for a smoother batter. Measure flour correctly by spooning and leveling. Allow the banana bread to cool completely on a wire rack to set properly and lock in moisture. Serve warm with butter, honey, or cream cheese frosting. Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.