There’s nothing better than a slice of freshly baked, moist banana bread any time of day.
This banana bread recipe combines very ripe bananas and a handful of pantry ingredients into a soft, moist loaf.
- It is a moist banana bread recipe that is Easy to make
- Ripe bananas are used and pantry staples, So it’s easy to do it at any time.
- While this is a classic banana breadfeel free to add chocolate chips or nuts.
- It’s a delight Snack or dessert With a lot of banana flavor.
- Banana bread Freezes beautifully as whole or sliced bread.
Ingredients for banana bread
BananasThe darker the banana, the better it will taste. The peels should be dark yellow with lots of brown spots and very smooth. Ripen bananas quickly Bake at 175°C until the shell turns black, about 15 minutes. Allow to cool before using.
Flour:This recipe uses all-purpose flour (AP) as the base. You can replace up to ⅔ cup of all-purpose flour with whole wheat flour.
Baking soda: Baking soda helps bread rise.
Butter: Use unsalted butter in this recipe. If you have salted butter, omit the salt in the recipe. You can replace some of the butter with applesauce; however, the texture may change slightly.
SugarSugar adds sweetness, of course, but it also contributes to the texture of this banana bread recipe. Reducing sugar is not recommended.
If you have ripe bananas but don’t have time, freeze them for later.
Peel the plantains, place them in a medium freezer bag and freeze for up to 4 months. To use, thaw and drain off any excess liquid before using.
Add-ons
PRO TIP: Toss the additional ingredients with a little flour so they stay suspended in the dough while it bakes.
- Add toasted nuts such as walnuts or pecans.
- Top the bread with pumpkin or sunflower seeds.
- Add mini chocolate chips or frozen blueberries for a sweet touch.
How to make moist banana bread
- Whisk together the flour, baking soda, salt and cinnamon in a small bowl. (recipe below).
- Beat the butter and both types of sugar with an electric mixer until fluffy. Add the eggs and vanilla. Stir in the mashed bananas.
- Add the dry ingredients to the banana mixture and stir until combined.
- Pour mixture into prepared pan and bake until toothpick inserted comes out clean. Cool completely before serving.
How to store banana bread
For best results, keep banana bread moist in a covered container at room temperature for up to 5 days. Warm slices in the microwave or toaster, if desired.
Freeze loaves or slices by wrapping them tightly in plastic wrap or storing them in an airtight container for up to 4 months.
More delicious recipes with banana
Bananas are not only good for making bread, they are also great for making muffins and so much more!
Did your family love this banana bread recipe? Leave us a rating and comment below!
Moist Banana Bread
A slightly sweet and moist quick bread that everyone loves, this easy banana bread recipe will be your favorite!
Prevent your screen from going dark
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Preheat oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan.
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Mash the bananas with a fork to make 1 ⅓ cup mashed banana.
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In a small bowl, mix together the flour, baking soda, salt and cinnamon. Let sit.
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In a separate medium bowl, add the butter, brown sugar, and white sugar. Mix with a hand mixer on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla and mix well. Stir in the mashed bananas.
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Add the dry ingredients to the banana mixture and stir until combined, do not over mix.
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Pour the mixture into the prepared pan and bake for 45 to 60 minutes or until a toothpick inserted comes out clean. Do not overbake.
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Allow to cool in the pan for 5 minutes. Remove from the pan and allow to cool completely on a wire rack.
Be sure to measure flour correctly by spooning it into a measuring cup, not scooping it into the measuring cup.
Do not overbake. Ovens may vary, so be sure to check the bread at least 10 minutes before baking. Remove from pan to cool completely.
Calories: 221 | Carbohydrates: 33gram | Protein: 3gram | Fat: 9gram | Saturated fat: 5gram | Cholesterol: 48mg | Sodium: 269mg | Potassium: 104mg | Fiber: 1gram | Sugar: 15gram | Vitamin A: 287International Union | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert
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