This ultra-moist banana bread is perfectly soft, sweet and full of rich banana flavor. With melted butter, brown sugar and plenty of mashed ripe bananas, it stays tender for days. The caramelized banana baked on top adds extra moisture and creates that beautiful bakery-style look you’ll want to slice into immediately ❤️
Super Moist Banana Bread
Stefie
6-8
15 minutes
sweet bread
35-45
Ingredients
- 3 very ripe bananas (about 300 g without skin)
- 1 additional banana, halved lengthwise (for topping)
- 120 g melted butter
- 150 g brown sugar
- 2 eggs
- 220 g all-purpose flour (W700)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp cinnamon
Directions
- Prepare bananasPeel and mash the three ripe bananas in a bowl until smooth.
Keep the extra banana aside — slice it lengthwise later for the topping. - Mix the wet ingredientsWhisk the melted butter with the brown sugar until combined.
Add the eggs and vanilla and mix until smooth.
Stir in the mashed bananas. - Add the dry ingredientsIn a second bowl, whisk together the flour, baking soda, salt and cinnamon if using.
Fold the dry mixture gently into the banana mixture until just combined — stop as soon as everything is incorporated.
A few small lumps are fine and keep the bread tender. - Prepare the toppingSlice the extra banana lengthwise into two long halves.
- Fill the loaf panPour the batter into a greased or parchment-lined loaf pan (approx. 22–25 cm).
Place the banana halves on top, cut side up, and press them gently into the batter so they caramelize beautifully as they bake. - BakeBake at 175°C (350°F) for 55–65 minutes until a toothpick comes out mostly clean with a few moist crumbs.
If the top browns too quickly, cover loosely with foil during the last 15 minutes. - CoolLet the banana bread cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
Cooling helps it set and stay extra moist.
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