Best Moist Banana Bread Recipe
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4.8
606 reviews
Excellent
Best Moist Banana Bread Recipe
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This banana bread combines mashed ripe bananas, softened butter, and both brown and granulated sugars to create a moist, tender loaf. The addition of oat flour made from ground old-fashioned oats adds subtle texture and depth to the crumb. Optional warming spices like cinnamon, nutmeg, and cloves can be included to enhance flavor. Toasted nuts such as pecans or walnuts bring a crunchy contrast when added. This recipe is well-suited for those seeking a reliably moist banana bread with balanced sweetness and texture.
Description
The Best Moist Banana Bread Recipe starts by creaming softened butter with both brown and granulated sugar to build a tender and rich base. Ripe bananas are mashed thoroughly and mixed in, which contribute moisture and natural sweetness. The recipe uses a combination of all-purpose flour and oat flour, made by blending oats into powder, to produce a soft crumb with slight heartiness. Leavening is handled by baking soda balanced with a moderate amount of baking powder, ensuring a gentle rise without excessive puffiness. Optional spices like cinnamon, nutmeg, and cloves may be added for a warm flavor profile. Toasting pecans or walnuts intensifies their flavor and provides a crunchy texture when folded into the batter. The loaf is baked in a 9x5 inch pan, carefully measured, to prevent overflow issues. This banana bread slices well and can be served as a breakfast treat, snack, or dessert with coffee or tea.
Be aware that increasing the banana quantity beyond the recommended cup can lead to a denser and gummy loaf, though it remains edible. The recipe recommends a reduction of baking powder to 1.5 teaspoons if using smaller pans than standard to avoid batter overflow while baking. Pressing the dough evenly and using parchment for easy removal helps with slicing and presentation.
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Ingredients
- 1/2 cup butter 1 stick, softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup banana 9 ounces*, about 2 and 1/2 medium bananas, mashed ripe
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup old fashioned oats blended into a powder**
- 1 teaspoon baking soda
- 1 & 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon cinnamon optional
- 1/8 teaspoon nutmeg optional
- 1/8 teaspoon cloves optional
- 1/2 to 3/4 cup pecans optional, toasted, or walnuts
Instructions
- Preheat your oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick spray, or line with parchment paper. I prefer using the paper so that you can lift the bread out for easy slicing.
- If you plan to add nuts, toast them now so they have time to cool. Add 1/2 or 3/4 cup chopped nuts (I like either walnuts or pecans) to a dry baking sheet. Bake at 350 for 5-7 minutes, stirring every 2 minutes. You will know they are done when they are very fragrant. Set aside to let cool.
- In a large bowl or stand mixer, beat the butter until it is smooth, scraping the sides of the bowl. Add 1/2 cup brown sugar and 1/2 cup white sugar and cream together. This means beat it for about 2 minutes until it is fluffy, making sure to scrape the sides and bottom of the bowl.
- Add 2 eggs and 2 teaspoons vanilla. Beat well until incorporated, scraping the sides.
- In a small bowl, use a fork or potato masher to mash about 2 and 1/2 very ripe bananas. It should come out to about 1 cup.* A little more or a little less banana, and you are still going to get banana bread. (More banana=more dense. Less banana does NOT make your banana bread not-moist.) 1 cup is the magic number for me. Add the mashed banana to the butter mixture and stir until incorporated.
- Add 1 cup flour to the bowl, but do not stir yet. (You can mix the dry ingredients in a separate bowl but I am too lazy.)
- Add 1/2 cup old fashioned oats to a blender or food processor. Blend until the mixture has turned into powder, if it's a little gritty that's okay. Add the oat flour to the bowl but don't stir.
- Use a small spoon to stir 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour. You don't want any clumps of salt or soda in your bread.
- At this point, you can add 1/4 teaspoon cinnamon and 1/8 teaspoon each cloves and nutmeg. This bread is still really good without the spices, they are optional.
- Stir the dry ingredients into the wet ingredients until incorporated, scraping the sides and bottom.
- Lastly (don't forget!!) fold in the 1/2 cup sour cream.
- If you want to add nuts, fold them into the batter now. (Next time I think I will save 1/4 cup to sprinkle on top of the bread before going in the oven. Just an idea!)
- Pour the batter into the prepared pan and smooth out the top.
- Bake at 350 for 55-65 minutes. Every oven is different and you are probably going to have to check it a few times. There is nothing sadder than undercooked banana bread, so I rely completely on the toothpick test: a toothpick inserted very deeply into the center of your bread (stick it right into the crack that has formed) should come out with no wet batter on it. Very moist crumbs are ok, as the bread will continue cooking just a bit once pulled out of the oven. The bread should look nice and brown on top and should be pulling away from the sides of the pan.
- Let the bread cool completely (okay, well at least for 20 minutes or so) on a cooling rack before slicing into it. If you don't devour a warm slice immediately with copious amounts of butter, it's a crime against bananas everywhere.
- Store covered on the counter for up to 2 days, then if there is by some miracle some leftover, I would stick it in the fridge.
- Banana bread freezes beautifully. You can wrap an entire loaf in foil and then ziplock and freeze (thaw on the counter with the bag sealed) or you can slice it and wrap and freeze individual portions for when you need a quick fix. Let thaw on the counter in the sealed container. Toss thawed slices in the toaster for a minute to get rid of extra moisture.
Equipments used:
Notes
- You can increase banana up to 2 cups mashed, but expect a denser, gummy texture.
- Oat flour in the recipe can be replaced with 1/2 cup all-purpose flour if preferred.
- Use a true 9x5 inch loaf pan to avoid overflow; smaller pans may cause batter to spill during baking.
- Reducing baking powder to 1.5 teaspoons helps prevent overflow in smaller pans.
- Toasting nuts before adding enhances their flavor and texture.
Nutrition Information
Show Details
Serving
1slice
Calories
257kcal
(13%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
53mg
(18%)
Potassium
125mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
346IU
(7%)
Vitamin C
1mg
(1%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 257kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
606 reviews
Excellent
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