Moist Spiced Banana Loaf

Name: Moist Spiced Banana Loaf
Total time: 60 min
Yield: 8 people
Ingredients: 3 medium Bananas; 2 cup Flour; 0.75 cup Brown Sugar; 0.5 cup Butter; 2 large Egg; 1 tsp Baking Soda; 1 tsp Cinnamon Powder; 1 tsp Vanilla Powder; 0.5 tsp Salt

VegetarianBaking • Freezer FriendlyDessert • SnackKid-Friendly

Easy

60min

285kcal

8people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A comforting, incredibly tender banana loaf spiced with cinnamon that stays perfectly moist for days.

Looking for a wonderful make-ahead sweet treat? This Moist Spiced Banana Loaf is the ultimate baking staple that actually improves with time. Using overripe bananas not only saves them from going bad, but it also infuses the crumb with a dense, natural sweetness that locks in moisture. Spiced with warm cinnamon and rich brown sugar, every slice is incredibly comforting. The best part about this banana bread is its shelf life—tightly wrapped, it will stay soft, tender, and intensely flavorful on your counter for two to three days, making it the perfect grab-and-go snack or afternoon dessert alongside your coffee!

Ingredients

3 medium Bananas
250 g Flour
150 g Brown Sugar
115 g Butter
2 large Egg
1 tsp Baking Soda
1 tsp Cinnamon Powder
1 tsp Vanilla Powder
0.5 tsp Salt

Instructions

1
Preheat the oven to 175°C (350°F) and lightly grease the loaf pan.
2
In a large bowl, mash the bananas with a fork until smooth.
3
Melt the butter and stir it into the mashed bananas.
4
Mix in the brown sugar, egg, and vanilla powder until well combined.
5
Sprinkle the baking soda, cinnamon powder, and salt over the wet mixture and gently stir them in.
6
Fold in the flour, stirring just until the dry ingredients are moistened (do not overmix).
7
Pour the batter into the prepared loaf pan and smooth the top.
8
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9
Let the loaf cool completely in the pan before slicing.

Chef's Tips

•To ensure it lasts 3 days, wrap the cooled loaf tightly in your meat plastic (cling film) and store it at room temperature.
•If your bananas aren't completely overripe and spotty, you can bake them in their skins for 10 minutes at 150°C (300°F) to sweeten and soften them first.
•For extra texture, gently fold a handful of chopped raw cashews or pistachios into the batter before baking.

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Recipe By

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