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Wistful 1-Cup Banana Bread: So Moist

Banana Bread
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This is a simple, moist banana bread recipe, perfect for using up those overripe bananas. Richard and I perfected this loaf over many years; it brings back memories of quick breakfasts before the school run. It’s a comforting bake you will enjoy.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3-4 bananas)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. This takes a few minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients. Mix until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until the flour streaks just disappear. A few lumps are fine.
  7. Pour the batter evenly into your prepared loaf pan.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Use bananas that are heavily speckled or almost black for the best flavor and moisture.
  • If your bananas are not perfectly ripe, you can bake them on a sheet pan at 300°F for 15 minutes to speed up the ripening.
  • This recipe tastes even better the next day.

Nutrition

Find it online: https://delishdiarist.com/moist-banana-bread-recipe-easy/