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The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)

The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)

Bakery Style Banana Bread

Ok…now I posted one of my favorite recipes for banana bread a few weeks ago called Moist Old Fashioned Banana Bread

Well one of my readers sent me this email and banana bread recipe that has completely converted me over to this recipe! Now don’t get me wrong, I still love me some old school banana bread but this moist banana bread recipe taste just like the kind you get from a bakery; super soft, moist, light & dense all at the same time! The banana flavor is incredible and the freezer tip really does make this banana bread out of this world moist!
Hello Monique,

I made your old fashioned banana bread & it is truly is old fashioned! I mean that in a good way. It taste exactly the way I remember my mother making it. I will for sure be adding this recipe to my family cookbook for when I am craving some good old fashion banana bread.

However I do believe I hold the recipe to the best banana bread of all time (smile) It comes from my neighbor who made me a batch of this bread when I was under the weather. I’ve tasted and made plenty of banana breads in my day, and this recipe is by far the BEST banana bread ever. I promise! Everyone who I have made this bread for says it’s the best, even a local bakery with a trained baker begged me for this recipe!

I would love for you to give it a try when you have time and if you like it, feel free to share it with your readers. I am 61 and love your blog and have been reading since I found it on google! I guess I still have some diva in me. Thanks so much for sharing your recipes. They are so delicious and I love seeing more young women getting into scratch-made cooking!

Frances A. Maybin

Yall this bread is soooo freakin good!! I couldn’t wait to make it. Have I ever told you guys that I LOVE getting emails and recipes from you all??? Well I do! They always make me smile. There was no way I could keep this gem of a recipe from yall. You be the judge…is it the BEST banana bread you’ve ever had???? Imma have to say YES!!! You have a winner here Ms. Frances and I am so glad you shared your recipe with me!!! *hugs & kisses*
Preheat Oven to 275 (yes that’s correct : )
Step 1.) Mash up bananas really good with a fork and mix in lemon juice. Set aside.

Step 2.) In a medium bowl, sift together flour, baking soda & salt. Set aside.

Step 3.) In a large bowl, cream butter & sugar until fluffy.

Step 4.) Add in eggs, one at a time & then add in vanilla

Step 5.) Beat in the flour mixture alternating it with the buttermilk.

Step 6.) Stir in the banana mixture

Step 7.)Pour batter into two greased & flour loaf pans & bake in oven for 45 minutes to 1 hour or until toothpick inserted in center comes out clean.

Step 8.) Remove from oven and place directly into freezer to cool for about 20-30 minutes. This will make the bread incredibly moist.

Step 9.) Store in an airtight container. (I keep it in the refrigerator)

Enjoy with a dollop of cool whip!! Yumm!

5.0 from 3 reviews
The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)
 
Author:
Recipe type: bread
Ingredients
  • 1½ cups very ripe bananas, mashed
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) butter, softened
  • 2⅛ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1½ cups buttermilk
Instructions
  1. Preheat Oven to 275 (yes that's correct : )
  2. Mash up bananas really good with a fork and mix in lemon juice. Set aside.
  3. In a medium bowl, sift together flour, baking soda & salt. Set aside.
  4. In a large bowl, cream butter & sugar until fluffy.
  5. Add in eggs, one at a time & then add in vanilla
  6. Beat in the flour mixture alternating it with the buttermilk.
  7. Pour batter into two greased & flour loaf pans & bake in oven for 45 minutes to 1 hour or until toothpick inserted in center comes out clean.
  8. Remove from oven and place directly into freezer to cool for about 20-30 minutes. This will make the bread incredibly moist.
  9. Store in an airtight container. (I keep it in the refrigerator)
  10. Enjoy with a dollop of cool whip!! Yummy!

60 comments

  1. These turned out beautifully for me. I baked it at the exact temp and time. My guess is that most peoples ovens run way too hot. I know mine did, so I bought an oven thermometer and now all of my baked goods turn out perfectly. My oven is 25 degrees hotter than what it says! That can really affect your baking.

  2. I am a Diva that can cook not bake bread but I am getting there. Great Site Awesome!!!!!

  3. Your website is great especially the name Diva’s Can Cook. I can not bake bread like you but I am a Diva Too. Trying to be a Diva that can Bake also Awesome!!!!!

  4. Love your website especially the name. Great name Diva’s Can Cook. Can not made banana bread like you but I am a DIVA TOO!!!!!!!

  5. Hi Monique, thanks for this yummy recipe. The first time around, I had some issues. I poured the batter into 2 pans and it ended up running over into the bottom of my oven and did not seem to be baking at 275 degrees. I cleaned up the mess and upped the temperature to 325 and it came out perfect after about 1 hour and 15 minutes. Made the second batch today, poured batter into 3 pans, added mini chocolate chips to one load and baked at 325 degrees for 1 hour. PERFECTION!! Also, loved the pizza dip recipe. Please keep them coming!

  6. What flour do I use?

  7. I just made a triple batch of this recipe. I went on faith that it would be a good one. I was not disappointed. This recipe is everything you said it was. I followed the instructions to the letter and it is absolutely like from the bakery. They would put Otis to shame. I am wondering if the people that had the problem, were using self-rising flour instead of all purpose. Anyway darling Diva, thank you so much for this awesome recipe. I will be sharing it and your website with friends.

  8. I too had some problems. I am going to keep letting it cook until its done. We will see how it turns out. I wonder if I over mixed it? The batter was really, really light and airy. I used a mixer. So far it has been 80 minutes. I will post again if it works. It sure does smell good!

  9. I know this thread is a few years old but I’m gonna ask anyway…do you cover the bread before putting it in the freezer?

  10. Do you use pure sugar or granulated sugar?

  11. So… The temp and time don’t work. But the recipe does. It’s AMAZING. Very bananaful. chewy, dense, moist BANANA bread.

    I doubled the recipe because I had a bunch of bananas going bad (yay for toddlers and their picky food stages). I used 6 medium loaf pans – not the mini ones, just a little smaller than a normal one. I did the first batch at 275 – and 90 minutes later, it was still soupy in the middle. I turned up the oven to 325 for 25 minutes and they were done beautifully, though they didn’t rise properly. The second set of three I put in at 350 and they took about an hour, rose beautifully, and were dense, moist and flavorful just like the other pans. *shrug* the temp is the only thing that seems not to be working properly.

  12. Has anyone tried adding chocolate chips?

  13. I beg to differ. This “bakery” recipe came out good, tasty. But I prefer your old-fashioned recipe. The brown sugar, cinnamon and additional bananas make the old-fashioned version special. This one was okay, but a little less moist and banana-tasting, if you will….blander.

  14. I just made the banana bread. Wow delicious!
    I did alter the recipe it a bit. Instead of butternilk I only had half and half so thati s what I used. I added cup of blueberrys and 1/3 cup of natural granola.
    I baked it at 275 for an hour and increased temperature to 300 degrees for another 20 minutes or so.
    Placed in freezer to cool and its amazing!
    Sooo yummy..

  15. As I write…followed everything exactly and at least one half hour over schedule and raw in the middle. I don’t know why I even tried it, the time and temperature made no sense. My advice is to go with another recipe that has a better chance of actually working.

  16. This Bread Was A Hit….. So Flavorful And Moist…OMG!!! Thank You Sooo Much

  17. Hi Monique,

    You have taken my cooking esteem to a whole nother level lol. I’ve tried 7 of your recipes so far with very good results.

    This cake was so moist and delicious. I was wondering however if the the temp of the oven should be changed. It took me almost 2hrs to cook this cake. I finally turned on the speed bake convection for the last 15-20 min so that it would cook all the way through. I noticed that you used glass cake pans..I wonder if that makes a difference over metal.

  18. Hi Diva!
    I was just wondering if we could this bread as a base for other breads if we omit the bananas? For example like adding lemon zest, fresh blueberries or even poppy seeds! Would it affect the texture cos I know the moisture from the bananas can be also the reason why the bread is so moist! Hope to hear from you soon!

    -Pris

  19. jeanine Peeters

    He Diva,
    Thank you for this recipe.
    Never had heard from banana bread before.
    Not something we make her in Holland.
    But i love it en gona make it again
    took some time to find al the ingredients en cup size.
    I made it today for my oldest daughters school picknick en they all loved it.
    Thank you for sharing.
    im gonna try some more of your recipes.
    Keep on going.
    Greetings Jeanine from Holland

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