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–+ servings

Moist Banana Bread

A comforting and simple banana bread made with frozen bananas that yields two moist loaves, perfect for snacking or brunch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 20 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 medium-to-large frozen bananas Thaw before use
  • 1.5 cups granulated sugar Can reduce sugar for less sweetness
  • 0.5 cups unsalted butter (melted) Substitute with melted coconut oil for dairy-free
  • 2 teaspoons pure vanilla extract
  • 2 large eggs (at room temperature) Use flax eggs for egg-free option
  • 3 cups all-purpose flour Can substitute with whole wheat pastry flour for lighter loaf
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon coarse kosher salt
  • 1-1.5 cups chopped pecans (optional) For nut-free version, substitute with mini chocolate chips or dried cranberries

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Grease two 9x5-inch bread pans with non-stick spray.
  2. Peel the frozen bananas and microwave them to thaw, reserving all the juices.
  3. In a large bowl, mash the thawed bananas until mostly smooth.
  4. Add the granulated sugar, melted butter, eggs, and vanilla. Stir until well combined.
  5. Sprinkle the flour, baking soda, baking powder, and salt over the mixture. Fold gently until just combined—do not overmix.
  6. Stir in chopped pecans or optional add-ins.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Cool the loaves in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 14g

Notes

Best served warm with butter or cream cheese. Can be stored at room temperature for up to 3 days or refrigerated for up to one week. For longer storage, freeze slices for up to 3 months.

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