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Moist Banana Bread Recipe that Melts in Your Mouth

Moist Banana Bread Recipe that Melts in Your Mouth

This moist banana bread recipe combines ripe bananas with warm spices like cinnamon and nutmeg to create a tender, melt-in-your-mouth texture. The recipe uses a careful creaming method and precise baking techniques to ensure optimal moisture retention. Perfect for using up ripe bananas, this versatile bread transitions seamlessly from breakfast companion to dessert.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¾ cup semisweet chocolate chips (optional)
  • ¾ cup walnuts, toasted, chopped (optional)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 ½ cups mashed ripe bananas
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract

Equipment

  • 9x5x2 1/2-inch loaf pan
  • electric mixer
  • Medium bowl
  • Large bowl
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch glass or metal loaf pan.
  2. Whisk or sift the first 6 ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) in a medium bowl to blend. If adding chocolate chips and walnuts, combine them in a small bowl; add 1 tablespoon flour mixture and toss to coat.
  3. Beat butter in a large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs one at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture.
  4. Spoon 1/3 of batter into prepared pan. Sprinkle with half of the nut mixture. Spoon 1/3 of batter over. Sprinkle with the remaining nut mixture. Cover with remaining batter. Run a knife through the batter in a zigzag pattern.
  5. Bake bread until a tester inserted into the center comes out clean, about 1 hour 5 minutes. Start checking around 55-minute mark. Turn out onto rack and cool completely.

Notes

Use overly ripe bananas with brown spots for best results. Do not overmix the batter after adding flour mixture. Cool bread completely before slicing for optimal texture. Store wrapped at room temperature for 2-3 days or freeze for up to 3 months.