What is the number one mistake made when making banana bread?

The most common mistake is overmixing the batter . Once you combine your dry and wet ingredients, mixing too vigorously can activate the gluten in the flour, leading to a dense and rubbery loaf. To keep your angular banana bread soft and moist, stir gently—just until no dry streaks remain.

What is the secret to a moist banana bread?

The key to moist banana bread lies in three areas: Use overripe bananas with black or heavily speckled peels—they’re loaded with natural sugar and moisture. Add oil or a mix of oil and butter for a softer texture. Avoid overbaking— check with a toothpick around the 60-minute mark and pull the loaf once it comes out clean or with a few moist crumbs. Optional add-ins like Greek yogurt, applesauce, or flax eggs also help retain moisture, especially in vegan versions.

What's in Chrissy Teigen's banana bread?

Chrissy Teigen’s famous banana bread includes: Ripe bananas Vanilla pudding mix Bittersweet chocolate chunks Coconut Eggs and canola oil Her version leans into the indulgent side with moist, cake-like texture and rich flavors. You can adapt your own angular banana bread by adding chocolate chips and coconut for a similar effect—with the bonus of an eye-catching loaf shape.

What's the best banana for banana bread?

The best bananas for banana bread are very ripe or overripe —soft, brown, and even blackened. These bananas: Mash easily Are packed with natural sugars Enhance the bread’s moisture and flavor Avoid firm, yellow bananas—they’re too starchy and won’t deliver the same sweetness or softness. If you're short on ripe bananas, bake them at 300°F (150°C) for 15–20 minutes to speed up the ripening process.

Angular Banana Bread – The Best Easy & Moist Loaf Ever!

Description

This angular banana bread recipe is a modern twist on a classic favorite, baked in a geometric loaf pan for clean, sharp slices. It’s moist, flavorful, and easy to customize with your favorite add-ins like walnuts or chocolate chips. Perfect for breakfast, snacking, or showing off your baking style!

Ingredients

3 to 4 large ripe bananas, mashed
2 cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter (softened) or vegetable oil
2 large eggs, or flaxseed meal as a vegan substitute (1 tablespoon flaxseed + 3 tablespoons water per egg)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Optional: 1 cup of add-ins like chopped walnuts, pecans, chocolate chips, or shredded coconut

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Instructions

Preheat Oven to 350°F (175°C) and grease your angular loaf pan or line it with parchment paper.
Cream butter/oil and sugar in a mixing bowl until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract and mashed bananas until smooth.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Gradually fold dry ingredients into the wet mixture. Stir until just combined—do not overmix.
Fold in optional add-ins like chocolate chips or walnuts if using.
Pour batter into angular loaf pan, spreading evenly. Tap the pan gently to release air bubbles.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For vegan version: Use flax eggs and oil instead of eggs and butter.
Bananas should be very ripe or overripe (black skins are perfect).
Don’t open the oven door early—wait at least 45 minutes to prevent collapse.
Tap the pan gently before baking for a clean angular shape.

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Category: Dessert / Breakfast
Cuisine: American