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
This banana bread recipe is indeed moist! I have been searching for this kind of texture and I’m so happy someone recommended your recipe in one of the recipe videos I watched! If anyone is reading this and unsure whether to try this recipe out, do it! You’ll never regret making this banana bread.
how many calories for the whole thing/per slice?
Can you sub coconut milk for buttermilk?
Thank you so much for this recipe, Monique! I’ve made it about 6 times now and each time it was delicious. I’ve tried many banana bread recipes but this is my go-to one now. I’m anxious to try some of your other goodies. Your instructions were great and easy to follow. I made sure everything was room temp and the only thing I added was walnuts. Mmmmm! Yummy and moist with a wonderful flavor from the cinnamon and brown sugar! Thanks again!
Oh Monique. You are so correct girl. This moist banana bread is da bomb! 🙂
Since the day I tried to make this, which was about 3 months ago, I have made more than 10 loaves of this already! It’s that good and I just want to thank you so much for sharing this to all of us who enjoy this bread. Now I have endless banana bread gifts in all shapes and forms. Lol. Thanks again. You rock girl! Ok gotta check those 3 loaves I’m making now for grandma’s party tomorrow. Special request and so I can’t say no. 😉
Are we supposed to use salted or unsalted butter?
Unsalted
Can you make these In cupcake form? Want to try and control how much I eat. If you can, what would be the baking time?
Can u substitute buttermilk with something else. Because I don’t have that on hand
I’ve had success with half n half.
I do! It makes 24. I use my convection oven, bake same temp for 13, switch the pans and go for another 13.
I love the way the outside crusts gets almost crunchy. But the inside stays moist! Perfect with a glass of cold milk.