Watch me make this easy, moist banana bread from start to finish!
Ok so a few years ago I posted an old-fashioned banana bread recipe that is great!! It’s moist, dense and just lovely. Then a viewer sent me a recipe for bakery-style banana bread that knocked my socks off. It was so fluffy, sweet, moist and full of banana flavor. So my search for the perfect banana bread should be over right? Never!!
These bananas are ready for banana bread!
Today I was craving banana bread but I wanted it to be EVERYTHING that these two recipes had. I wanted that old fashioned cinnamon-brown sugar-banana flavor, I wanted it to have that slight crunch on the outside yet crazy moist, fluffy, & dense on the inside. That’s not asking for too much right? With a little tweaking, I combined the two banana bread recipes on my site and out came this beauty.
The perfect banana bread. My search is over. This is my favorite banana bread…. for now : )
This banana bread freezes and reheats well.
It’s everything that I’ve ever wanted in banana bread and I couldn’t wait to share it with you all. I hope that you enjoy it as much as we have because I made it at 12 pm. and there is one more slice left at 7:41 pm and it’s that end slice. The one that’s not nearly as much fun as the inside slices. I still plan on hiding it and eating it with a hot cup of coffee though.
I just love that this bread has buttermilk in it. Something about buttermilk in quick a bread just makes it so moist and adds great flavor. If I had some black walnuts I’d throw them in there as well. So yum!!
Can’t you just taste that perfect texture?
If you’re the type that likes to bake up quick loaves of bread and take them into work or give them away as gifts this is the recipe you want to use. It has a crowd-pleaser written all over it and tastes even better the next day and is much sweeter the next day as well!
Moist Banana Bread
Ingredients
- All ingredients should be room tempt.
- 3 large extra ripe bananas 1 1/2 cups mashed
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 cup white sugar
- 1/2-3/4 cup brown sugar I used 1/2 cup
- 8 tablespoons butter softened ( 1 stick)
- 2 eggs beaten
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 325.
- Grease and flour a loaf pan.
- In a medium size bowl, mash bananas until creamy and stir in lemon juice. Set aside.
- In a medium size bowl, whisk together flour,baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, cream together the butter and sugars.
- Beat in the eggs until combined.
- Fold in the bananas.
- Add in the vanilla extract and buttermilk.
- Beat until combined.
- Add the dry mixture into the wet mixture.
- STIR GENTLY AND JUST UNTIL THE FLOUR IS INCORPORATED. DO NOT OVER STIR.
- Pour the batter into the prepared loaf pan.
- Bake on center rack for 1 hour and 10 minutes. Cooking times may vary. Check on bread at the 1 hour mark. Toothpick inserted into the center should come out clean and bread should be golden on the outside.
- Brush the top of the bread with butter if desire when it comes out of the oven.
- Let cool for 5 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling.
- Slice and enjoy! (flavors will intensify the next day)
Video
Notes
I made this banana bread on a Sunday and it was gone in two days! OMG it was so delicious..I found my favorite banana bread recipe!! This was so moist and delicious!
Thank you!
Can I substitute apple sauce for the butter? Thanks so much.
Yes, you can. However, the texture will be denser.
I have tried many recipes for banana bread but this one is the best. Thank you so much.
I tried it and oh my!!! very soft, moist and delicious. Didnt put as much sugar though, coz the bananas are already sweet
I don’t often leave comments, but this banana bread deserves it. I first tried this recipe about 2 months ago and have made at least 3 loaves every week since. My husband loves bananas, so I buy WAY too many so I have an excuse to make this bread 🙂 I follow the recipe very closely. I prefer a very moist, very banana forward bread so I often end up using a little more banana. It just depends on how many I have on hand. One other thing I love about this recipe is that it is very forgiving. I am more of a cook than a baker, and I am a pretty lazy baker. I love that with this recipe I can just beat the wet ingredients all together at once, then I just measure out my dry ingredients individually and dump them straight into the wet ingredients. Told you I am lazy! I use a spatula to incorporate it all so I don’t overmix and it turns out perfectly every time. You cannot go wrong with this recipe! I have also substituted Splenda for white sugar and cannot tell the difference.