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Best Banana Bread Recipe (Moist!) from The Food Charlatan

Best Banana Bread Recipe (Moist!)

This is an exceptionally moist banana bread recipe that achieves perfect tender crumb texture through careful ingredient ratios and baking techniques. It features ripe bananas, butter, and a combination of baking soda and baking powder for optimal rise and flavor. The bread is versatile enough for breakfast, snacks, or dessert and can be easily customized with nuts, chocolate chips, or spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1¾ cups all-purpose flour (spooned into measuring cup and leveled-off)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas (from 2 to 3 large bananas)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract

Equipment

  • 9x5-inch metal loaf pan
  • electric mixer
  • mixing bowls
  • wire rack

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Butter and flour a 9 x 5-inch (23 x 13-cm) metal loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
  4. Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Use very ripe bananas for maximum sweetness and moisture. Mix batter just until ingredients are incorporated to prevent gluten development. Bread improves in flavor after cooling completely. Store wrapped in plastic wrap at room temperature for 3-4 days or freeze for up to 3 months.