If you’ve ever wondered what happens when you use six whole bananas in banana bread… this is it.

Ultra moist. Deeply flavorful. Naturally sweet. Rich without being heavy. And perfectly tender with that soft, bakery-style crumb.

This isn’t just banana bread.

This is the banana bread you make when your bananas are fully ripe, your kitchen smells warm and cozy, and you want something truly comforting.

And yes — six bananas make all the difference.

Let’s bake something unforgettable.

Why This Six Banana Bread Is So Special

• Uses SIX ripe bananas (maximum flavor)
• Incredibly moist texture
• Naturally sweet and rich
• No fancy equipment required
• Perfect for breakfast or dessert
• Stays soft for days

The extra bananas create:

✔ Better moisture
✔ Stronger banana flavor
✔ Softer crumb
✔ Natural sweetness

Full Ingredients List (Complete & Detailed)

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For the Banana Bread Batter

• 6 very ripe medium bananas, mashed (about 2 ¼ to 2 ½ cups mashed banana)
• ¾ cup (150g) granulated sugar
• ½ cup (100g) light brown sugar
• ½ cup (115g) unsalted butter, melted (or vegetable oil)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional but recommended)

Optional Add-Ins

• ½ cup chopped walnuts
• ½ cup chocolate chips
• ¼ cup shredded coconut

Step-by-Step Instructions

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1. Preheat Oven

Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan.

2. Mash Bananas

In a large bowl, mash all six bananas until mostly smooth but slightly textured.

3. Mix Wet Ingredients

Add to bananas:

• Granulated sugar
• Brown sugar
• Melted butter
• Eggs
• Vanilla

Mix until well combined.

4. Combine Dry Ingredients

In another bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon

5. Combine Batter

Fold dry ingredients into wet mixture gently.

Do not overmix.

Fold in optional add-ins if using.

6. Bake

Pour batter into prepared loaf pan.

Bake 55–65 minutes.

Cover loosely with foil if top browns too quickly.

Toothpick inserted in center should come out clean or with a few moist crumbs.

7. Cool

Cool in pan 15 minutes.
Transfer to wire rack.

Let cool fully before slicing (if you can wait).

Texture & Flavor

This banana bread is:

✔ Extremely moist
✔ Soft and tender
✔ Deep banana flavor
✔ Slightly caramelized edges
✔ Not dry — ever

Using six bananas ensures richness and natural sweetness without extra sugar.

Expert Tips for Perfect Banana Bread

• Use very ripe bananas (brown spots = sweetness)
• Do not overmix
• Measure flour correctly (spoon & level method)
• Let cool before slicing
• Store wrapped to lock in moisture

Storage Instructions

Room temperature (wrapped): 3 days
Refrigerator: 5 days
Freeze slices: up to 3 months

Warm slightly before serving for bakery-style softness.

Nutrition (Per Slice – 10 slices)

Calories: 290 kcal
Protein: 4g
Fat: 10g
Carbs: 46g
Sugar: 26g
Fiber: 3g

Approximate values.

Frequently Asked Questions

Can I make this dairy-free?
Yes — use vegetable oil or vegan butter.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend.

Can I turn this into muffins?
Yes — bake 18–22 minutes.

Why is my banana bread dense?
Likely overmixed or too much flour.

Related Recipes You’ll Love

If you love this Super Moist Banana Bread, try:

Banana Oatmeal Breakfast Cookies
https://poulef.com/banana-oatmeal-breakfast-cookies/

Healthy Apple Cinnamon Muffins
https://poulef.com/healthy-apple-cinnamon-muffins/

Protein Cookie Dough
https://poulef.com/protein-cookie-dough/

Peanut Butter Oat Bars
https://poulef.com/peanut-butter-oat-bars/

No Bake Energy Balls
https://poulef.com/no-bake-energy-balls/

Interactive Element

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