Melt in Your Mouth Banana Bread
This Melt in Your Mouth Banana Bread truly lives up to its name. By using a full cup of butter and three ripe bananas, you create an incredibly moist, tender crumb that feels almost like a cake. The addition of nutmeg alongside the cinnamon adds a subtle, warm depth that perfectly complements the sweetness of the bananas. It’s the kind of recipe that makes your kitchen smell like a professional bakery!
ADVERTISEMENT
Melt in Your Mouth Banana Bread
Ingredients:
| Ingredient | Amount |
| Unsalted butter, softened | 1 cup (2 sticks) |
| Ripe bananas, mashed | 3 |
| All-purpose flour | 1 3/4 cups |
| Granulated sugar | 3/4 cup |
| Eggs, beaten | 2 |
| Vanilla extract | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Chopped walnuts (optional) | 1/2 cup |
👩🍳 Directions:
Step 1: Prep the Pan: Preheat your oven to 350°F. Grease and lightly flour a 9×5-inch loaf pan to ensure the bread slides out easily after baking.
ADVERTISEMENT
Step 2: Whisk the Dry Base: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
ADVERTISEMENT
Step 3: Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: The Mix: Gradually add the dry ingredients to the wet mixture, alternating with the mashed bananas.
The Golden Rule: Mix until just combined. Overmixing at this stage develops too much gluten, which will make your “melt in your mouth” bread tough instead of tender.
Step 5: Add Texture (Optional): If you’re using walnuts, gently fold them in with a spatula so they are evenly distributed.
Step 6: Bake until Golden: Pour the batter into the loaf pan. Bake for 50/60 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the thickest part of the center comes out clean.
Step 7: The Cool Down: Let the bread rest in the pan for 10 minutes. This allows the structure to set so it doesn’t crumble. Transfer to a wire rack to cool completely before slicing.
