Everyday Easy Banana Bread Recipe (Mega Moist!)
A super delicious Everyday Easy Banana Bread recipe that uses 11 staple ingredients and churns out mega flavor! Feel free to use a bowl and spoon in lieu of a mixer for this easy peasy, tender, moist banana bread!
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Servings: 1 9x5 Loaf
Ingredients
For the Banana Bread
- 1 cup (277 g) ripe bananas (about 2 to 3 bananas, peeled and lightly mashed)
- 1 cup (200 g) granulated sugar
- 1 teaspoon ground nutmeg
- 8 tablespoons (113 g/4 oz/1 stick) unsalted butter, (melted and cooled slightly)
- 2 large eggs (room temperature)
- 1 tablespoon (13 g) real vanilla extract
- 2 ¼ cups (304 g) all-purpose flour (how to measure flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup (168 g) whole milk, (room temperature)
To Garnish
- 1 banana (optional (see note above, in the Before We Get Started Section))
- 3 tablespoons granulated sugar
Instructions
For the Banana Bread
- In the bowl of an electric stand mixer fitted with the paddle attachment* add the mashed bananas, sugar and nutmeg and run the mixer on low for 1-2 minutes or until the bananas are nicely mashed up and completely combined with the sugar and nutmeg. With the machine on low, slowly stream in the cooled butter and run the machine for 1 minute. With the mixer continued on low, add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the vanilla and run on low for 30 seconds more or until fully combined.
- In a medium bowl whisk together the flour, baking powder, baking soda and sea salt. With the mixer on low, alternate adding the dry ingredients and milk in two batches, starting with the flour and ending with the milk and stopping when the batter looks not quite combined. Take the bowl out of the mixer and fold the batter several more times to combine being careful not to over mix. Set aside and let the batter sit for 30 minutes.
- Preheat your oven to 350℉ (177℃) and make sure a rack is in the center of the oven. Grease a 9x5 loaf pan and line with parchment paper letting the excess hang over the sides. Pour the banana bread batter into the greased loaf pan; tap on the counter several times to release any trapped air bubbles. If garnishing with the banana slices, add those before the sugar. Sprinkle the sugar evenly over the top entire loaf (avoiding the banana if using). Bake in the center of the oven for 60 minutes or until the center bounces back when pressed gently or a toothpick or cake tester comes out clean. If you put sliced banana over the top of the bread it may need up to 30 additional minutes to bake through (check every 10 minutes (after the 60 minute bake time) for doneness). Let sit for 10 minutes and then use the parchment overhang to pull the bread out of the pan and let the bread finish cool on a wire rack before serving.
Notes
Electric Stand Mixer Optional
I used my electric stand mixer because it's easy, but this is the perfect recipe to use a large mixing bowl and whisk/spatula. You'll need to mash up the bananas more as you won't have the paddle to do the work for you, but big deal! You got this!Nutmeg
Love me some fresh grated nutmeg if you're looking for an excuse to buy some. Otherwise, just use ground nutmeg and all will be well.The Sugar Crust
We sprinkle a whopping 3 tablespoons of granulated sugar or Demerara sugar over the top. You're going to resist. Think it's too much. Maybe even omit it (the horror!). I'm here to tell you, trust the process. My dad couldn't get over the awesome crusty top this delicious banana bread gets. You. Will. Love. It.Let's Talk About the Bananas on Top
If you're feeling jazz-handsy you can slice a banana length-wise and then in half and place over the top of the batter just prior to baking. If you decide to do this, I have a couple of notes for you... Only do this if you plan on eating the banana bread that day. I found that the bread didn't last as long with the banana on top...perhaps it was too much moisture from the banana. But leftovers became much less desirable the next day. If you use the banana, only sprinkle the granulated sugar over the batter, not the bananas (it will cause them to brown too much during baking). You will use less granulated sugar if you have the bananas on top...aim for 1-2 tablespoons. Adding the banana to the top of the bread makes the bake time MUCH LONGER. Up to 30 minutes longer in my oven. So take note of that. The sides of your banana bread will be a bit firmer with this extra bake time.Storing Your Banana Bread
Store at room temperature in an air-tight container. If it’s warm and humid out, wrap it tightly and store in the fridge. For long-term storage, wrap your cooled banana bread tightly in plastic wrap and then place in a reusable freezer-safe plastic bag (or Stasher bag or airtight container) and store in the freezer. The night before serving set the still-wrapped loaf in the fridge to begin thawing. The following day set on the counter until it comes to room temperature. Serve and enjoy your homemade banana bread!Toasted Banana Bread...The Snack You Didn't Know You Needed
I wanted to make a banana bread that would toast up well; nothing better than a slice toasted and smeared with salted butter. And yep, this little lady will toast up like a champ. Consider drizzling with maple syrup for breakfast and oh my god is it good. xo Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo