1. Can I use frozen bananas for this banana bread recipe?

Yes, you can use frozen bananas. Let them thaw completely and drain any excess liquid before mashing. They often create an even moister bread.

2. How do I know when the banana bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it's ready. Avoid overbaking to keep it moist.

3. Can I make this banana bread recipe without eggs?

Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce, mashed banana, or a commercial egg replacer to keep the texture soft and cohesive.

4. What add-ins can I include in this banana bread?

You can mix in chopped walnuts, chocolate chips, dried fruit, or even swirl in a bit of peanut butter or Nutella for a fun twist.

Moist & Easy Banana Bread - recipe maestro

Name: Moist & Easy Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 very ripe bananas, mashed; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/3 cup light brown sugar, packed; 2 large eggs; 1/3 cup whole milk mixed with 1 tbsp lemon juice (or use buttermilk or sour cream); 1 1/4 cup all-purpose flour; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp baking soda

Description

A moist and easy banana bread recipe perfect for beginners, using simple ingredients and clear instructions for a foolproof baking experience.

Ingredients

Scale

3 very ripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs
1/3 cup whole milk mixed with 1 tbsp lemon juice (or use buttermilk or sour cream)
1 1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda

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Instructions

Preheat the oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or greasing it well.
Cream the softened butter with both sugars in a large mixing bowl until light and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Stir in the mashed bananas until well combined.
Mix in the cinnamon, nutmeg, and baking soda evenly.
Alternate adding half the milk mixture and half the flour, stirring gently each time until just combined. Repeat with the remaining milk and flour.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor and sweetness.
Don’t overmix the batter to keep the bread tender.
Cover the top with foil if it browns too quickly during baking.
This recipe can be baked as muffins; reduce baking time to 20–25 minutes.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg