Banana bread is a staple in our household, but I wanted to make it healthier. The banana bread I grew up on packed on a ton of calories (still so yummy), however my fiancé and I are trying to lose weight for our upcoming wedding. I decided to try out a few different substitutes before realizing I needed to add less of what I was currently using. This super moist banana bread is the first baked good I made after we moved into our first home.
My favorite part about this recipe is you can bake it during a cool summer morning or a brisk fall afternoon. After mastering the recipe, it only takes me about ten minutes to throw it all together then pop it in the oven. I would recommend using at least three bananas, but I've used as many as five. It's important to use very ripe bananas as well, not ones that only have a few brown spots, I'm talking about one you wouldn't dare eat straight up. The extra ripeness of the banana will make this bread ooze with flavor. If you want to add chocolate chips, you can, but make sure you add them at the very end. It's best to put them on top after the batter is in the pan. Also, make sure to check the middle with a toothpick after baking for the allotted time. If you get some batter on the toothpick, pop it back in for an extra 2-3 minutes.
I use a bread pan or meatloaf pan for the recipe as it's easiest to bake in. Make sure to spray the bottom with Pam or any other non-sticking spray. This will help the bottom from burning and will make it easier to pull out.
This extra moist banana bread pairs well with scrambled eggs, fresh fruit, and crispy bacon!
Directions:
Start by mashing the bananas until there are no remaining lumps. I like to use pretty ripe bananas, ones that are mostly covered in brown spots. The flavoring is amazing the riper the banana is.
Next, mix in the egg, vanilla, brown sugar, sugar, and cinnamon until well combined. I like to throw all the ingredients in at once then start mixing. You can do one by one if that's easier for you.
Then, add the baking powder, baking soda, salt, flour, and butter. Mix until combined.
Next, pour into a greased 9x5 inch loaf pan. I like to even out the batter once it's in the pan. I recommend doing this so it'll bake evenly.
Finally, bake for 45 minutes at 350 degrees. Stick a toothpick in to make sure the bread is completely baked. Serve immediately!
Lastly, if you try this moist banana bread recipe, please leave me a comment and/or like this recipe! I'd love to hear from you guys and will definitely respond to every comment. If do make this recipe and post about it, please tag me on Instagram (@nutfreebymeg)! I'd love to hear of any changes you made to it as well.
Click here to print the recipe!
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