Easy Moist Banana Bread

5 from 42 votes

An easy-to-make, family favorite, moist, banana bread recipe made with condensed milk and oven-roasted yellow bananas which give it extra banana flavor!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert, Sweets

Cuisine: American

Servings: loaf

Calories: 2533kcal

Author: Joyce Lee

Ingredients

Wet Ingredients

3 yellow bananas (See notes if using ripe bananas)
½ cup unsalted butter (melted)
1 tablespoon vanilla extract
½ cup sweetened condensed milk (see notes for substitution)
2 large eggs

Dry Ingredients

1 ¾ cup all-purpose flour
½ cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon

Instructions

Baking the Yellow Bananas

Pre-heat the oven to 300F (149C)
Once the oven is pre-heated. Line a cookie sheet with parchment paper and place 3 yellow bananas on it and place it in the oven
Bake it for 25-35 minutes (Watch it around the 20-minute mark, all ovens are different so it may be done sooner) You will know when it is done when the skins are black in color, look very shiny and very plump. The bananas might will leak some juices out as well.
Once it is done, remove it from the oven and let it cool before you handle it. The insides are REALLY hot so be very careful to not burn yourself.

Putting Everything Together

Pre-heat the oven to 350F (177C)
In a large bowl combine ½ cup unsalted butter (melted), 1 tablespoon vanilla extract, ½ cup sweetened condensed milk, 2 large eggs, and ½ cup sugar together and beat it with a fork or whisk.
**Make sure the butter has slightly cooled before mixing the eggs in so that we don't cook the eggs.
Once the roasted bananas have cooled, peel the bananas and place the bananas in the bowl with the wet ingredients and mash it up with a fork very well.
Take each banana skin and squeeze all the liquid out from the banana skins by hand and mix it into the wet ingredients as well, this will be the naturally sweetened banana extract, which will also give the banana bread some added moisture and sweetness! :)
In another bowl, add 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons cinnamon and mix it by hand until it is combined
Fold in the dry ingredients into the wet ingredients and mix it until just combined
(It's important you don't over-mix it, it's okay if you see flecks of flour in your batter).
Once the batter is just combined, set it aside.
Grease a loaf pan with butter or oil
Cut a strip of parchment paper and lay it on the bottom of your loaf pan lengthwise with the flaps sticking up.
Pour the batter into the loaf pan
Once the oven is up to temperature, add the loaf pan into the oven and bake it for 45 minutes.
** My oven runs a little on the cooler side (gas-oven), if you have a hotter oven (electric oven), make sure to check it at 30 minutes to see if it's close to being done.
Once 45 minutes is up, insert a skewer into the middle of the loaf to test if it is done.
The skewer should come out clean and not have any batter on it. If there is wet batter on the skewer when you pull it out, let it continue to bake and do the skewer test every 5 minutes until it comes out batter-free.
Once it is done baking, wait for the banana bread to cool for 10-15 minutes before you lift the parchment paper flaps to remove it from the pan.
If it is a bit stuck and cannot be easily lifted out, run something thin along the sides of the pan to release it a bit, and then try again
Slice it up and enjoy! :)

Notes

If you are using very very ripe black bananas for this recipe instead of yellow bananas: Skip the 'Baking the Yellow Bananas' step and add an additional ¼ cup of condensed milk since it will not have the extra banana juices from the baking step
If you can't find sweetened condensed milk you can substitute it with heavy cream and 1 tablespoon of sugar
For additional sweetness and flavor, add some chocolate chips in it when you mix in the dry ingredients!

Nutrition