The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)
Bakery Style Banana Bread
Ok…now I posted one of my favorite recipes for banana bread a few weeks ago called Moist Old Fashioned Banana Bread
Well, one of my readers sent me this email and banana bread recipe that has completely converted me over to this recipe! Now don’t get me wrong, I still love me some old school banana bread but this moist banana bread recipe taste just like the kind you get from a bakery; super soft, moist, light & dense all at the same time! The banana flavor is incredible and the freezer tip really does make this banana bread out of this world moist!
Hello Monique,
I made your old fashioned banana bread & it is truly is old fashioned! I mean that in a good way. It tastes exactly the way I remember my mother making it. I will for sure be adding this recipe to my family cookbook for when I am craving some good old fashion banana bread.
However, I do believe I hold the recipe to the best banana bread of all time (smile) It comes from my neighbor who made me a batch of this bread when I was under the weather. I’ve tasted and made plenty of banana bread in my day, and this recipe is by far the BEST banana bread ever. I promise! Everyone who I have made this bread for says it’s the best, even a local bakery with a trained baker begged me for this recipe!
I would love for you to give it a try when you have time and if you like it, feel free to share it with your readers. I am 61 and love your blog and have been reading since I found it on google! I guess I still have some diva in me. Thanks so much for sharing your recipes. They are so delicious and I love seeing more young women getting into scratch-made cooking!
Frances A. Maybin
Yall this bread is soooo freakin good!! I couldn’t wait to make it. Have I ever told you guys that I LOVE getting emails and recipes from you all??? Well, I do! They always make me smile. There was no way I could keep this gem of a recipe from yall. You be the judge…is it the BEST banana bread you’ve ever had???? Imma have to say YES!!! You have a winner here Ms. Frances and I am so glad you shared your recipe with me!!! *hugs & kisses*
The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!)
Recipe Type: bread
Author:
Serves: 2 loaves
Ingredients
- 1 1/2 cups very ripe bananas, mashed
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Instructions
- Preheat Oven to 275 F (yes that’s correct : )
- Mash up bananas really good with a fork and mix in lemon juice. Set aside.
- In a medium bowl, sift together flour, baking soda & salt. Set aside.
- In a large bowl, cream butter & sugar until fluffy.
- Add in eggs, one at a time & then add in vanilla.
- Beat in the flour mixture alternating it with the buttermilk.
- Fold in bananas.
- Pour batter into two greased & flour loaf pans & bake in the oven for 45 minutes to 1 hour or until a toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer to cool for about 20-30 minutes. This will make the bread incredibly moist.
- Store in an airtight container. (I keep it in the refrigerator)
- Enjoy with a dollop of cool whip!! Yummy!
Hi Diva!
I was just wondering if we could this bread as a base for other breads if we omit the bananas? For example like adding lemon zest, fresh blueberries or even poppy seeds! Would it affect the texture cos I know the moisture from the bananas can be also the reason why the bread is so moist! Hope to hear from you soon!
-Pris
He Diva,
Thank you for this recipe.
Never had heard from banana bread before.
Not something we make her in Holland.
But i love it en gona make it again
took some time to find al the ingredients en cup size.
I made it today for my oldest daughters school picknick en they all loved it.
Thank you for sharing.
im gonna try some more of your recipes.
Keep on going.
Greetings Jeanine from Holland
The reviews are right!! This bread is moist and my fam loves it
Hi, for the flour, which type of flour do I use? How long do I bake it if I’m using a muffin pan?
Thank you (:
Update…just made this bread again. ( I couldnt rest until i got it right). It is delish!!! I made sure to use all purpose flour. Those of you who had a mess just make sure you use all purpose instead of self rising. also dont fill the batter all the way to the top. I actually thought i would give the other loaf away for Mother’s day but with this banana bread around my husband and kids it is not looking possible. Good thing i have more than enough bananas, ill just to have to make some more! Thanks Monique.
Im an avid baker, i love to bake cakes, pies, muffins you name it. I was so excited about this recipe i even convinced my husband to try it bc he doesnt eat bananas. Neither do i but i love banana nut muffins. However, this was a disaster! The batter was great but the bread was not done. It was all yucky and i cooked it on 275 for like 30 min. and it was spilling over. (I now know i filled it to the rim which i shouldnt have done) I then turned the oven to 325. After an hour it was burning at the top but the toothpick wasnt coming out clean. I thought it has to be at least almost done. It wasnt and when i tried to take it out it after setting it in the freezer for 20 min. it was huge mess. I want to try again but im not exactly sure what to do different. I guess ill have to up the heat and cook it longer and be sure not to fill the batter to to the top. I can tell the recipe is great from what i did taste its just seems to be trial and error for the perfect loaf. I love your site and your recipes and appreciate you sharing. Ive made some bomb meals thanks to you-)