Easy Moist Banana Bread
With its ultra-chewy texture, banana butter and brown sugar flavors, and incredibly soft crumb, this is my favorite banana bread recipe. You need 3 ripe bananas.
Ingredients
Wet ingredients
- 2 large eggs
- ½ cup unsalted butter (melted)
- 3 bananas (yellow bananas, see notes)
- 1 tablespoon of vanilla extract
- ½ cup sweetened condensed milk (see substitution notes)
Dry ingredients
- ½ cup) sugar
- ½ teaspoon of salt
- 2 teaspoon of cinnamon
- 1 cup all-purpose flour
- 1 teaspoon of baking soda
Instructions
Cook the yellow bananas
First, preheat the oven to 300F (149C)
Then, once the oven is preheated. Line a baking sheet with parchment paper and place the whole unpeeled bananas on it and put them in the oven
Bake it for 25-35 minutes (watch it around 20 minutes, all ovens are different so it can be done earlier) You will know when it is done when the skins are black in color, very shiny and very plump. Bananas might leak juice as well.
When finished, remove it from the oven and let it cool before handling it. The interior is REALLY hot, so be extra careful not to burn yourself.
Put it all together
Preheat the oven to 350F (177C)
In a large bowl, combine the wet ingredients (melted butter, vanilla, condensed milk and eggs) and sugar and beat with a fork. Make sure the butter has cooled slightly before mixing the eggs - we don't want to cook the eggs
Once the roasted bananas have cooled, peel the bananas and place the bananas in the bowl with the wet ingredients and mash them very well with a fork.
Take each banana peel and squeeze out all the liquid from the banana peels by hand and mix it with the wet ingredients as well, this will be the naturally sweet banana extract, which will also give the banana bread some extra moisture. !
In another bowl, combine all the dry ingredients (flour, baking soda, salt and cinnamon)
Stir the dry ingredients into the wet ingredients and mix until they are just combined (don't over mix, it's okay if you see flour stains in your dough). Once the dough is just combined, set it aside.
Grease a loaf pan with butter or oil
Cut a strip of parchment paper and lay it on the bottom of your bread pan lengthwise with the flaps protruding (see blog post for photos)
Pour the dough into the bread pan
Once the oven is up to temperature, add the bread pan and bake for 45 minutes.
When the 45 minutes have passed, insert a skewer in the middle of the bread to check if it's ready - the skewer should come out clean and have no dough on it. If there is wet dough on the skewer when you remove it, let it continue to cook and test the skewer every 5 minutes until it comes out without dough.
When finished cooking, wait for the banana bread to cool for 10 to 15 minutes before lifting the parchment paper flaps to remove from the pan. If it's a bit stuck and can't be easily lifted, run something thin around the sides of the pan to free it up a bit, then try again
Slice it up and enjoy!
Notes
You can use very ripe black bananas for this recipe if you don't have yellow bananas. If you do, skip the `` Cooking yellow bananas '' step and add an extra ¼ cup of condensed milk as it won't have the extra banana juice from the cooking step.
If you can't find sweetened condensed milk, you can replace it with heavy cream and 1 tbsp of sugar.
