why make this recipe
Moist Banana Bread is a beloved classic that combines the natural sweetness of ripe bananas with a tender crumb. This recipe is perfect for using up overripe bananas, making it both delicious and resourceful. Whether you’re enjoying it for breakfast, as a snack, or dessert, this banana bread is sure to please everyone. It’s easy to make, requires simple ingredients, and has a wonderful aroma that fills your kitchen as it bakes.
how to make Moist Banana Bread
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 and 1/2 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats, blended into powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Directions
- Preheat your oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper.
- If you are using nuts, toast them at 350°F for 5-7 minutes.
- In a large bowl or mixer, beat the softened butter until smooth. Add the brown sugar and granulated sugar, then beat until fluffy.
- Add the eggs and vanilla extract, mixing well.
- Mash the ripe bananas and stir them into the mixture.
- Add the all-purpose flour and powdered oats without stirring.
- Mix the baking soda, baking powder, and salt together, then stir this mixture into the wet ingredients until just combined.
- Fold in the sour cream and nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes. Check the bread with a toothpick for doneness; it should come out clean.
- Let the banana bread cool for 20 minutes before slicing. Serve warm, optionally with butter.
how to serve Moist Banana Bread
Moist Banana Bread can be enjoyed in many ways. Serve it warm straight from the oven with a pat of butter for an extra treat. It also pairs well with a cup of tea or coffee. You can slice it and store it for later, making it a convenient snack or breakfast option throughout the week.
how to store Moist Banana Bread
To store Moist Banana Bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for about 2-3 days. For longer storage, consider placing it in the refrigerator where it can last up to a week. You can also freeze banana bread by wrapping it well and placing it in a freezer bag. It will stay fresh for about 2-3 months in the freezer.
tips to make Moist Banana Bread
- To ensure your banana bread is moist, use very ripe bananas, almost brown, for the best flavor and texture.
- Do not overmix the batter; mix until just combined to keep the bread light and fluffy.
- Consider adding chocolate chips or shredded coconut for extra flavor.
- If you’re short on time, skip toasting the nuts to speed up the process, but toasting enhances their flavor.
variation
You can customize this recipe by adding different spices or mix-ins. Try adding chocolate chips, dried fruits, or a swirl of peanut butter for a unique twist. You can also replace some of the flour with whole wheat flour for a healthier option.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them first and drain any excess liquid before mashing.
2. What can I substitute for butter?
You can substitute unsweetened applesauce or yogurt for a lower fat option, but the texture might change slightly.
3. Can I make this recipe gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour blend. Make sure to check the other ingredients for gluten-free certifications.
Moist Banana Bread
A classic banana bread combining ripe bananas with a tender crumb, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 1/2 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats, blended into powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (177°C) and spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper.
- If using nuts, toast them at 350°F for 5-7 minutes.
- In a large bowl or mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar, then beat until fluffy.
- Add eggs and vanilla extract, mixing well.
- Mash ripe bananas and stir into the mixture.
- Add all-purpose flour and powdered oats without stirring.
- Mix baking soda, baking powder, and salt, then stir this mixture into the wet ingredients until just combined.
- Fold in sour cream and nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes. Check with a toothpick for doneness; it should come out clean.
- Let the banana bread cool for 20 minutes before slicing. Serve warm, optionally with butter.
Notes
To ensure your banana bread is moist, use very ripe bananas, almost brown. Do not overmix the batter. Customizations include adding chocolate chips or nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana bread, quick bread, dessert