Moist Banana Bread…My New Fav!
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. Â Then a viewer sent me a recipe for bakery-style banana bread that knocked my socks off. Â It was so fluffy, sweet, Â moist, and full of banana flavor. So my search for the perfect banana bread should be over right? Never!!
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 : )
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 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!!
If you’re the type that likes to bake up quick loaves of bread and take them to 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!
Hey, wanna make it vegan? Check out this incredible vegan banana bread recipe!
Get the Recipe: 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 work as pastry chef at a private restaurant for Harvard Yale and Princeton members and have made this recipe for them and everyone just can’t eat enough! Thank you for such a good combination of ingredients. I’ve added one more banana instead of more sugar and it comes out just as great! Thank you Divas!
I went with the receipe and was astonished at the outcome..Thanks for sharing such an Amazing recipe!
Very moist and taste gooood!
I DID IT. I did it last and Ive got the receipts. We’re still eating it. Its SOOOOOO MOIST. The moment I didnt see anymore flour I STOPPED mixing. I got nervous because yours looks more “liquidy” in the video than mine did last night. I also had my over at 375 instead of 325, but turned it down once I put my bread in the oven. I had it in for an hour and it was DIVINE. Tomorrow night, Im making Gma Barb’s biscuits… and I will TRY to mayo over the biscuits when they come out the oven. I got a lot of STANK looks when I said mayo on biscuits but…. I GOT THIS !
I love this recipe! It was the first time trying it. My family loved it. No more throwing away overripe bananas! It is definitely a keeper!!!
This is seriously amazing banana bread. I added chocolate chips and walnuts to mine. My daughter helped me make it. So good!
This recipe is awesome, I only changed a few things, i only added 1 cup of banana’s , instead of adding just butter I did half butter and half oil, made it even more moist, I also used cake flower instead of regular all purpose flour and lastly I added almond essence, 1 tsp of ginger powder and 1 tsp of nutmeg – explosion of flavor absolutely amazing!!!