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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?

  5. I made this recipe and it was delicious. Thank you so much for sharing it. I don’t have a loaf pan and ended up buying those disposable foil loaf pans and this recipe made 2 loaves. My dad really liked this bread and brought one to work with him, and my mom thought it was also very delicious! Thanks again! :)

  6. This is delicioso… not sweet enough for my liking but i just put some butter and sprinkled some cinnamon sugar and it was perfect… so yummy.. thank you!

  7. OMG this is the moistest banana bread ever! Just tossed my other recipes for Banana Bread. This is the only one to make! I get the reduced bananas in the supermarkets, let them turn completely black on the counter, then pop in the freezer until ready to use. They thaw real quick!

  8. Hello! I looked at almost every video on you YouTube, and I love you to death… Any who, I wanted to know what you meant by “t.” in your recipe is it Tablespoon, or Teaspoon?

  9. Monique, can you do a You Tube video of this recipe? I like looking at your videos it makes me confortable knowing that my dish will turn out right. My daughter and I watch your videos and pause them while preparing whatever until we catch up. Please make a video of this banna bread.

  10. SOOOOOOO GOOD!!!!!!!!!! I highly recommend this! Great texture!

  11. I made this for my SO a couple weeks ago, since he had some REALLY ripe bananas left over and he loved it! He said it was perfect!

  12. I came across your website when I wa looking for an imitation to Chik-fil-A’s banana pudding milkshake, & I’m in love! I can’t wait to try put the Banana Bread recipe!

  13. Cooking Diva the next time you make your banana bread slice the bread and make banana french toast it is to die for……with homemade honey banana butter girl let me stop….. imma bout to gain weight…..lol love your post keep em coming…

    Pat

  14. I can't cook but I can now since I've found your website. I'm 22 and engaged to be married to a soldier so I really needed to learn.

  15. have you tried banana bread with chocolate chips in it? MMMM even though I love banana bread, I can't have it without chocolate chips anymore!

  16. I really enjoyed this one. I made it for a family friend, she was leaving for the Army, a new recruit. This receipe is a keeper.
    Thanks

  17. Hey Stacey,

    So glad you liked the recipe and thanks so much for your compliments!! I just posted another banana bread recipe today for Bakery Style Banana Bread and it is HEAVENLY!!!! You have to try this one!
    http://divascancook.blogspot.com/2009/10/bakery-style-banana-bread-melt-in-your.html

  18. I had been searching the internet for a Fabulous banana bread recipe, and stumbled across your blog! I totally hit the jackpot! Your blog is Amazing and so inspiring to all young women that love to cook!!! I made the banana bread this past Sunday and my husband and son DEVOURED it by that evening! Im making another batch this evening, but i am definitely going to double it this time!!! Thanks so Much for all your Fantastic Recipes!

    Stacey
    Austin, Tx

  19. I baked some sweet potato bread about sixten years ago from a recipe I got out of a magazine whose name I cant remember for the life of me!

    I wrote it down, moved and lost it. I made it for my family and seriously, its the BEST sweet potato bread I've ever had! I've been trying to duplicate it ever since, and this, for whatever reason, seems really close.

    Ljay

  20. looks good to me, I also want to make your frappuchino recipe!

    following you from MBC!

  21. The Cooking Diva

    Thanks girlz!!! *hugz*

    Flikchick I've never even thought about using sweet potatoes in this recipe….hmmm…it might just work. I'd definitely add in some more spices like nutmeg, cloves, allspice, etc. just to play on the sweet potato flavor…mmmm and some praline glaze on top! OMG that sounds heavenly! If you try it with sweet potatoes let me know how it turns out.

  22. That looks so delicious!

  23. YUM!!!!

    Left you a Lovely present on my blog! Come pick it up. Congrats!

    Vanessa

  24. Lovin' this. I LOVE banana bread. I was wondering if sweet potatoes could be substituted in this recipe as well?

    Ljay

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