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. 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!!
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
Sista! This is the best banana bread on the planet! I made one bowl & MADE two loaves. My Mom rave like a maniac over the texture & taste. I abosolutly love this recipe! This will be the ONLY recipe I use til I leave this earth. Thank you for sharing this great recipe!
Yayyy! I’m so glad you enjoyed them!
This was such a great recipe. Only change I made was I used vanilla yogurt instead of buttermilk. It was outstanding. Light and moist on the inside, not too sweet with a nice thin crispy crust. Great banana flavor. Delish! ♥️
Ok, so I didn’t have buttermilk so I had to use sour cream.. I also use gluten-free flour, I had some wholewheat but it doesn’t look as though you can sub that (I tried one recipe with it instead of “white whole wheat”, which I had to google coz, wth?? But it was sooooooo bad y’all, so I was really nervous about this one!). It turned out GREAT! All I would say is, too much sugar. I usually use recipes that sub honey for sugar, so to me, when I taste real sugar, it’s kind of like when people can tell that sweeteners are used, it’s like all I can taste is SUGAR! I only used half too.. so, I’m assuming that the brown sugar is what makes it crispy on the outside? I’m wondering if there’s any way I can sub out some of that sugar.. maybe using honey instead of the white sugar, but still using the brown?
Nobody seems to have gotten any answers here, so if anyone else could help me out, I’d love you forever!
I have no buttermilk ? can I use Greek yoghurt or something instead?
I don’t have buttermilk in the house so I used greek yogurt and it turned out great! I used the same equivalent of greek yogurt as you would have used for buttermilk. The kids and hubby loves it! The second time I made it I used about 1/4 – 1/2 cup chocolate chips and it was great as well!
I make my own buttermilk. I pour the amount of plain milk into a measuring cup, and add a splash of lemon juice or white vinegar. Stir at let set about 5 minutes. It will thicken slightly and works perfectly.
Love, love, love!! I’ve made a lot of recipes and it is truly the best I’ve ever made. Everybody rating it lower because they had to change things has nothing to do with the original recipe. Excellent! Thanks for sharing
Thank you Nan! So glad you enjoyed!
I know this was awhile ago but for the future I just wanted to let you know… you can add lemon juice or vinegar to milk and it makes it sour and you have buttermilk.
I tried this and it was absolutely delicious. Exactly as promised, moist on the inside, sightly crisp texture on the outside. Buttery on top. The best I have ever made, thank you!
I’m excited to bake this delecious recipe. What size loaf pan would recommend?