Moist Banana Bread Recipe
This dense, sweet, cake-like banana bread recipe is super moist! It's less sweet than a cake using ripe bananas and is one of the quickest breads to make for breakfast or tea!
Equipment
Ingredients
Ingredients:
- 3 very ripe bananas, (1 1/2 cups of mashed bananas)
- 2 eggs
- 1/3 cup buttermilk
- 1/2 cup avocado oil, (or any neutral flavored oil)
- 1 cup organic cane sugar
- 1/2 cup brown sugar
- 1 3/4 cup all-purpose flour, (sifted)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
Directions:
- Preheat the oven to 325°F (162°C). Line a 9x5 loaf pan with parchment paper or grease, then flour it and set aside.
- In a 1-quart mixing bowl, whisk all the dry ingredients together (flour, sugars, salt, and baking soda).
- In another 4-quart mixing bowl, mash the bananas using a wire masher or fork. Add the remaining wet ingredients (eggs, buttermilk, oil, and vanilla extract). Mix well.
- Combine the dry ingredients with the wet ingredients and mix well with a wire whisk until there is no flour residue. Don't overmix.
- Pour batter into the prepared loaf pan, leaving room for the bread to rise (fill about two-thirds full).
- Bake at 325°F (162°C) for 65 to 70 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Remove from the oven and cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.
Notes
- For the best flavor, wait until the bananas are completely ripe and spotted.
- Banana Nut: Add 1/2 cup of chopped nuts like walnuts, Brazil nuts, or pecans to the flour mixture. You could add 1/8 teaspoon of cinnamon for extra flavor, but that's optional.
- Chocolate Chip Banana Bread: add 1 cup of semi-sweet chocolate chips to the batter.
- Banana Raisin: add 1 cup of light or dark raisins.
- Whole Wheat Banana Bread: Substitute 2 cups of freshly milled soft white wheat for the 1 3/4 cup of all-purpose flour.
- Healthy Banana Bread: omit the sugars and add 3/4 cup of honey. Substitute whole wheat flour for the all-purpose flour.
- Fill the loaf pan with batter about two-thirds of the way full. Allow extra room for the sweet bread to rise.
- A smaller 8x4 loaf pan will take longer to bake for the center to be done. Banana bread is done when the internal temperature of the bread reaches 200-205°F.
- Bake banana bread on the center rack of the oven for even baking.
- It is normal for the top of the banana bread to crack. The leavening and eggs trap steam and help the bread to rise.
- When baking multiple loaf pans at once, don't let the pans touch each other; there needs to be room for heat to circulate.
- If you are not using parchment paper to make banana bread, grease and flour the bread pan by smearing a teaspoon of shortening around the sides and bottom; sprinkle two tablespoons of flour, and shake the pan to distribute the flour.
- If you use very ripe bananas, your banana bread will be darker brown in color.
Nutrition Facts
Moist Banana Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
345
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
34
mg
11
%
Sodium
251
mg
11
%
Potassium
189
mg
5
%
Carbohydrates
56
g
19
%
Fiber
2
g
8
%
Sugar
35
g
39
%
Protein
4
g
8
%
Vitamin A
83
IU
2
%
Vitamin C
3
mg
4
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
