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!
What flour do I use?
I just made a triple batch of this recipe. I went on faith that it would be a good one. I was not disappointed. This recipe is everything you said it was. I followed the instructions to the letter and it is absolutely like from the bakery. They would put Otis to shame. I am wondering if the people that had the problem, were using self-rising flour instead of all purpose. Anyway darling Diva, thank you so much for this awesome recipe. I will be sharing it and your website with friends.
I too had some problems. I am going to keep letting it cook until its done. We will see how it turns out. I wonder if I over mixed it? The batter was really, really light and airy. I used a mixer. So far it has been 80 minutes. I will post again if it works. It sure does smell good!
I know this thread is a few years old but I’m gonna ask anyway…do you cover the bread before putting it in the freezer?
Do you use pure sugar or granulated sugar?
So… The temp and time don’t work. But the recipe does. It’s AMAZING. Very bananaful. chewy, dense, moist BANANA bread.
I doubled the recipe because I had a bunch of bananas going bad (yay for toddlers and their picky food stages). I used 6 medium loaf pans – not the mini ones, just a little smaller than a normal one. I did the first batch at 275 – and 90 minutes later, it was still soupy in the middle. I turned up the oven to 325 for 25 minutes and they were done beautifully, though they didn’t rise properly. The second set of three I put in at 350 and they took about an hour, rose beautifully, and were dense, moist and flavorful just like the other pans. *shrug* the temp is the only thing that seems not to be working properly.