Moist Old Fashioned Banana Bread
Not really into Old Fashioned Banana Bread? Try Bakery Style Banana Bread!
Or this new and improved moist banana bread!
OMG I am sooo loving Fall right now!! I’ve been in a baking frenzy since it began and yesterday I woke up in the mood for some good ol banana bread.
This is one of my favorite recipes for banana bread because it tastes exactly like the old school banana bread that my great grandmother use to make; super moist (without being soggy) on the inside, tons of banana flavor with that hint of cinnamon and vanilla and gorgeously golden on the outside.
Other added bonuses: It’s very easy, stays incredibly moist for days, freezes well and that banana bread aroma that fills your home…priceless!
This banana bread never last long in my house, matter of fact…I made this yesterday and my husband finished up the last slice for breakfast this morning.
I didn’t even get a chance to eat it with cool whip like I normally do. Ah well I’ve got10 bananas getting super black on my counter so hopefully this weekend I’ll be baking up some batches for myself and to give to others. (because I’ll never hear the end of it if my peeps found out I made this bread without sending some their way)
Get the Recipe: Moist Old Fashioned Banana Bread
Classic banana bread made with simple ingredients the old-fashioned way!
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2 eggs, slightly beaten
- 1/2 cup sour cream, ( only if freezing)
- 1 teaspoon vanilla
- 4-5 bananas, mashed
- 1¾ cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup walnuts, (optional)
- butter, from brushing on top
Instructions
- Preheat oven to 350 F.
- Grease and lightly flour a load pan. Set aside.
- In a large bowl, cream together butter & brown sugar.
- Mix in eggs and vanilla. (If adding sour cream, fold in now)
- Add mashed bananas. Set aside.
- In a separate bowl, whisk or sift together flour, salt, baking soda, baking powder, & cinnamon.
- Stir in walnuts if using.
- Add the dry mixture to the wet mixture and stir just until combined. Do not overstir.
- Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.
- Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me.
- When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.
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Moist Old Fashioned Banana Bread
My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the nerve to question her when it comes to cooking.
ENJOY!!!!
I made banana bread for the first time in my life, and what a Blessing it was to use your recipe!!! It’s moist, it’s fragrant, it’s just rightly sweet, it’s awesome! I tripled the amounts of wallnuts, though 🙂 husband said, this bread reminded him the old fashioned bread his best friend (who has already passed away) used to make. Thank you so much for this great Banana Bread!!!
I’m so glad you enjoyed it Victoria!
I am stoked that I found your blog; I never really enjoyed cooking until now and your recipes are super easy to follow!!!
I’m so glad you did as well!! Welcome!!
Hi Monique. Thank you for your lovely recipes and videos to help too. I always used your Red Velvet Cake recipe. My daughters love them!! It always comes out perfect too. Lots of love to you for being the kind person that you are.
Awww thanks so much Jessi!
I have this in the oven right now! Looking forward to seeing how it comes out!
I love your recipes! They are so easy to follow And are always spot on. I have added the Italian Cream. The awesome red velvet. And no w banana bread. all so good love your recipes ! They always deliver!v
hello diva today I’m making your banana nut bread when you start it you started with your bananas and lemon juice I didn’t see the measurement for you lemon juice on your video no worries I noticed that you stated grandmam says allow bread to rest after mixture. that is correct the reason being you want the dough which is the flourthat has gluten in it to rest so it also will not be tough.If we use cake and flour,or simply pastry no worries if forget to rest.So granny is true again.like to share those reasons why. HOPE IT’S OK..THANKS.