Super Moist Banana Bread
Ultra-moist banana bread with a caramelized crust, packed with ripe banana flavor and incredibly soft texture.
Equipment
Ingredients
Main Ingredients
unsalted butter (melted)
115 g
granulated sugar
100 g
light brown sugar
100 g
medium eggs (room temperature)
2 piece
whole milk (room temperature)
125 ml
vanilla extract
1 tsp
plain flour
180 g
bicarbonate of soda
1 tsp
ground cinnamon
1 tsp
salt
0.25 tsp
ripe bananas (ripe, large)
3 piece
Instructions
Preheat oven and prepare tin
Preheat oven to 180°C (160°C fan) and line a loaf tin with parchment paper.
Melt the butter
Melt the butter in a saucepan or microwave until just melted.
Mix wet ingredients
In a large bowl, whisk together melted butter, both sugars, eggs, milk and vanilla extract until smooth.
Mash the bananas
Mash the ripe bananas in a separate bowl until mostly smooth with a few small chunks remaining.
Combine wet ingredients
Add mashed bananas to the wet mixture and stir until evenly combined.
Mix dry ingredients
In another bowl, whisk together flour, bicarbonate of soda, cinnamon and salt.
Combine wet and dry
Add dry ingredients to wet mixture in two batches, folding gently until just combined - do not overmix.
Bake the banana bread
Pour batter into prepared tin and bake for 50 minutes or until a toothpick inserted comes out with moist crumbs.
Cool before serving
Allow banana bread to cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Wrap tightly in foil or plastic wrap to maintain moisture. Can be frozen sliced for up to a month.
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