Moist Banana Bread Variations (Printable)

Moist banana bread with optional chocolate chips or nuts. Perfect for breakfast or anytime snacking.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Fruit

08 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Optional Add-Ins

09 - 3/4 cup chocolate chips OR 3/4 cup chopped walnuts or pecans

# How To Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Mix in the mashed bananas until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
07 - Fold in chocolate chips or nuts, if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Top Suggestions:

01 -
  • This banana bread has that perfect crumb moisture that commercial versions never quite achieve, moist enough to satisfy but sturdy enough to toast the next morning.
  • Its incredibly forgiving, welcoming whatever mix ins you have on hand, whether youre team chocolate chip or die hard nut lover.
02 -
  • Never mix the batter vigorously after adding flour, as I once did when distracted by a phone call, resulting in a tough, rubbery loaf that was nearly inedible.
  • If the top is browning too quickly but the center isnt done, tent it loosely with foil around the 40 minute mark, a trick I learned after serving bread that was simultaneously burnt and underbaked.
03 -
  • When mashing bananas, leave some small chunks rather than creating a completely smooth puree, these pockets of banana create little flavor bursts throughout the bread.
  • For a professional bakery style finish, sprinkle the top of your batter with a tablespoon of demerara sugar before baking for a sparkling, slightly crunchy crust that contrasts beautifully with the soft interior.
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