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Moist Old Fashioned Banana Bread

Moist Old Fashioned Banana Bread

Not really into Old Fashioned Banana Bread? Try Bakery Style Banana Bread!

OMG I am sooo loving Fall right now!! I’ve been in a baking frenzy since it began and yesterday I woke up in the mood for some good ol banana bread.
This is one of my favorite recipes for banana bread because it tastes exactly like the old school banana bread that my great grandmother use to make; super moist (without being soggy) on the inside, tons of banana flavor with that hint of cinnamon and vanilla and gorgeously golden on the outside.
Other added bonuses: It’s very easy, stays incredibly moist for days, freezes well and that banana bread aroma that fills your home…priceless!
This banana bread never last long in my house, matter of fact…I made this yesterday and my husband finished up the last slice for breakfast this morning.
I didn’t even get a chance to eat it with cool whip like I normally do. Ah well I’ve got10 bananas getting super black on my counter so hopefully this weekend I’ll be baking up some batches for myself and to give to others. (because I’ll never hear the end of it if my peeps found out I made this bread without sending some their way)

Moist Old Fashioned Banana Bread

SOUR CREAM! Note* If you plan on making this bread and freezing it, add in a 1/2 c. of sour cream.

5.0 from 1 reviews
Moist Old Fashioned Banana Bread
 
Author:
Serves: 1 loaf
Ingredients
  • ½ c. butter, softened (1 stick)
  • ⅔ c. brown sugar
  • 2 eggs (beaten)
  • 4-5 extremely ripe bananas (the blacker the better)
  • 1¾ c. all purpose flour
  • ½ t. salt
  • 1 t. baking soda
  • 2 t. baking powder
  • 1 t. cinnamon
  • ½ c. walnuts (optional)
  • ½. c sour cream (optional if freezing)
Instructions
  1. Preheat oven to 350
  2. In a large bowl, cream together butter & brown sugar.
  3. Stir in beaten eggs and vanilla. (If adding sour cream, fold in after adding the vanilla)
  4. Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.
  5. In a separate bowl, add flour, salt, baking soda, baking powder, & cinnamon.
  6. Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.

Preheat oven to 350
Step 1. ) In a large bowl, cream together 1 stick of soften butter & 2/3 c. brown sugar.

Step 2.) Stir in 2 beaten eggs and 1 t. vanilla. (If adding sour cream, fold in after adding the vanilla)

Step 3.) Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.

Step 4.) In a separate bowl, add 1-3/4 c. of flour, 1/2 t. salt, 1 t. baking soda, 2 t. baking powder, & 1 t. cinnamon.

Step 5.) Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.

Step 6.) Slowly add the flour mixture to the banana mixture (half the bowl at a time). Gently stir JUST UNTIL COMBINED.

NOTE* PLEASE PLEASE PLEASE DO NOT OVER STIR! Or you’ll have a super densed, dry banana bread on your hands. I learned this the hard way. I have a habit of going overboard with stirring things. Banana bread only needs to be stirred just until the flour mixture is mixed in good. Once that is done JUST PUT THE SPOON DOWN AND RESIST THE URGE…I know it’s hard.

Step 7.) Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.

Step 8.) Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me. When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.

My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the balls to question her when it comes to cooking.

ENJOY!!!!

27 comments

  1. I just found this recipe today and decided to try it. Let me just day that I am very pleased with the outcome. This recipe is definitely a keeper. Thanks so much Monique. I love your channel.

  2. This is my second time trying one of your recipes. i first got hooked 6 months ago with your Red velvet cake recipe. I wanted to try banana bread for the 2nd time so I came to your sight thinking you might have a special twist to yours and you sure did. I was surprised to see u added buttermilk and no oil compared to others I’ve looked at. I tried it tonight and it came out perfect!!. Thank you so much for sharing. I’m gonna stick to this one instead. Plus your recipes are so easy and simply. It takes the stress out of cooking. Thnx girl!!! I’m giving this 5 stars bc the rater is not working :-)

  3. I just discovered your you-tube videos and your blog, and I am a big fan! haven’t baked in years, but your recipes are so easy to follow! I just made this bread, and its delicious! THANK YOU!!

  4. I forgot to ask. If I were to freeze one loaf (as this makes 2 for me) how long do you suppose this would last in the freezer?

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