Easy And Moist Banana Bread Recipe

This Banana Bread Recipe will become your go-to recipe. It’s tender, moist, and fully loaded with sweet banana flavor. Put those overripe bananas to work!

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This is our go-to banana bread recipe it does not need vanilla extract or additional brown sugar. The bananas add the perfect amount of flavor and sweetness. This easy recipe has everything you look for in moist banana bread. The texture, the denseness, and the full banana flavor all come together perfectly.

Some people like to add sour cream to their recipes. We like the addition of buttermilk as it adds the perfect amount of moisture. Other recipes also include cinnamon, nutmeg, or other spices. We prefer a straight-up banana bread that is flavored with overripe sweet bananas!

This banana bread recipe is super easy to make. It does make two loaves but the recipe is easily divided in half for just one loaf.

We all end up with extra ripe bananas at one time or another, right? I put mine in a zip-top bag in the freezer until I have enough frozen bananas to make banana bread.

Some of our other favorite sweet breads to make are Sweet Potato Muffins, Spicy Gingerbread, Buttermilk Cranberry Muffins, Best Ever Banana Muffins, and Meyer Lemon Bread.

Bananas for Making Banana Bread

How ripe should bananas be for banana bread? They should have lots of dark spots and be soft. That’s when they are sweetest.

How to Ripen Bananas Quickly

• If you have the time to wait 24 hours, you can leave them attached and place them in a paper bag at room temperature. Bananas emit ethylene which causes them to ripen.
• If your bananas are a little on the green side, place them on a baking sheet and bake them at 250 degrees F for about 15 to 20 minutes. (The skins will turn black) Cool completely before using.

How to Make Banana Bread

Tips

• Use VERY RIPE bananas. The sugar content of bananas increases as they ripen, so the more ripe your bananas are the sweeter the bread and the more pronounced the banana flavor will be.
• This recipe calls for an 8×4-inch loaf pan, which produces a tall loaf. It will also work in an 8 1/2×4 1/2-inch loaf pan, producing a slightly shorter bread. The pan is a bit larger, the bake time is shorter. A 9×5-inch pan will yield an especially short but still delicious bread.
• Don’t overmix! Stirring the batter too much or too vigorously will create a rubbery texture in the banana bread. Fold the wet and dry ingredients together just until evenly combined.
• Baking times vary so start checking the bread a few minutes before the suggested baking time.
• Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time to bake, tent it lightly with foil to prevent further browning as it continues to bake.
• Store completely cooled bread wrapped in plastic wrap for up to 4 days or in the refrigerator for up to one week.

Variations

Adding 1 cup of chopped walnuts or pecans turns this recipe into banana nut bread. You can also add raisins or chocolate chips.

FAQ

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Easy And Moist Banana Bread Recipe

An easy to make, moist, and tender banana bread recipe that will thrill your friends and family every time. This bread is packed with sweet banana flavor!

5 from 6 votes

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Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 20

Calories: 244kcal

Author: Leigh Harris

Ingredients

 

1x2x3x

• 3 cups All-purpose flour
• ½ teaspoon Kosher salt
• 1½ teaspoon Baking powder
• 1½ teaspoon Baking soda
• 1 cup Granulated sugar
• ½ cup Unsalted butter softened
• 2 large Eggs room temperature
• 1 cup Buttermilk room temperature
• 5 Very ripe bananas mashed

Instructions

• Preheat oven to 325ºF degrees.
• Prepare two loaf pans with non-stick spray and parchment paper slings.
• Whisk flour, salt, baking powder and baking soda together, set aside.
  3 cups All-purpose flour, ½ teaspoon Kosher salt, 1½ teaspoon Baking powder, 1½ teaspoon Baking soda
• In a separate bowl, cream sugar, and butter until light and fluffy. Mix in eggs, one at a time, then add the mashed bananas.
  1 cup Granulated sugar, ½ cup Unsalted butter, 2 large Eggs, 5 Very ripe bananas
• Add dry ingredients and buttermilk, alternating until incorporated, ending with the the dry. Do not over mix.
  1 cup Buttermilk
• Bake in prepared 8×4 loaf pans for 50-60 minutes or until a toothpick comes out clean. Watch carefully, all ovens are not the same.

Notes

This recipe calls for an 8×4-inch loaf pan, which produces a tall loaf. You can also use an 8 1/2×4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter. A 9×5-inch pan will yield an especially short but still delicious bread.

Baking times vary so start checking the bread a few minutes before the suggested baking time.

 

Nutrition

Calories: 244kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 223mg | Potassium: 339mg | Fiber: 2g | Sugar: 21g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg

Recipe adapted from kitchenconfidante

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