The Best Extra Moist Banana Bread Recipe You'll Ever Bake
This Extra Moist Banana Bread Recipe is soft, fluffy, rich, and perfectly balanced in sweetness. Made with overripe Lakatan bananas, dark brown sugar, and optional chocolate chips, this easy homemade banana bread stays moist even after cooling and is perfect for breakfast, merienda, dessert, or negosyo.
Ingredients
- 1½ cups mashed ripe Lakatan bananas the riper, the better
- 1 cup dark brown sugar or muscovado
- 2 large chicken eggs
- ½ cup cooking oil
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup chocolate chips optional
Additional
- 1 –2 tablespoons chocolate chips for topping optional
Instructions
- Preheat your oven to 170°C.
- Toss the chocolate chips with 1 tablespoon flour and set aside. This helps prevent them from sinking during baking.
- In a large bowl, combine the mashed bananas, dark brown sugar, eggs, cooking oil, and salt. Mix until well combined.
- Sift together the flour and baking soda, then add them to the wet ingredients.
- Fold gently using a spatula until just combined. Avoid overmixing.
- Add the chocolate chips and gently fold them into the batter.
- Line your loaf pan with baking paper.
- Pour the batter into the prepared pan.
- Sprinkle additional chocolate chips on top.
- Bake at 170°C for approximately 1 hour.
- Test using a stick or toothpick. If it comes out wet, continue baking for another 5-10 minutes.
- Allow the banana bread to cool before slicing.
- Enjoy!