Extra-Moist Banana Bread

extra-moist oil banana bread

Makes 1 loaf · 276 kcal per serving

Ingredients

• 340 g Banana
• 153 g Brown Sugar
• 95 g Vegetable Oil
• 99 g Egg
• 51 g Milk
• 3.7 g Vanilla Extract
• 238 g All Purpose Flour
• 4.4 g Baking Soda
• 2.4 g Salt
• 1.4 g Ground Cinnamon

Method

1. 1. Mash the bananas and whisk with the oil, eggs, brown sugar, milk (or buttermilk), and vanilla until smooth.
2. 2. Stir the flour, baking soda, salt, and cinnamon together, then fold into the wet just until no dry streaks remain; don't overmix.
3. 3. If using chocolate chips, toss them with a spoonful of the flour so they don't sink, and fold in last.
4. 4. Scrape into a greased 9×5 pan and bake at 350°F until the center reads ~205°F / 96°C and a skewer comes out with a few moist crumbs, ~55–65 min. Pull it at 200–205°F for the moistest loaf; past 210°F it dries out.
5. 5. Tent with foil if the top browns early.
6. 6. Cool 10–15 min in the pan, then turn out.
7. 7. For soft edges, cool to just-warm, then wrap tightly and rest a few hours or overnight; the moisture migrates back out and the edges soften.
8. Frozen bananas: Thaw and tip in the whole thing, released liquid included, and weigh from there. If the batter looks soupy, drain a spoonful or add a couple minutes.