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Moist Banana Bread バナナブレッド
5 from 28 votes

Moist Banana Bread バナナブレッド

This Moist Banana Bread blends cake flour and bread flour with ripe mashed bananas and cinnamon, producing a tender, flavorful loaf. The recipe uses unsalted butter creamed with sugar, followed by gradual incorporation of eggs and banana, and careful folding in of the dry ingredients to maintain softness. Slicing a banana on top before baking adds a decorative touch. It’s best enjoyed the day after baking when the bread becomes even more moist and aromatic.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 slices
Calories: 317 kcal
Course: Breakfast, Snacks, Bread
Cuisine: American

Ingredients

  • 1 1/8cup/120g cake flour *1 *3
  • 3/4 cup/100g bread flour *2 *3
  • 2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 1 1/4stick/140g butter 4, unsalted
  • 3/4 cup/140g caster sugar
  • 2 egg 5, large
  • 1 cup banana 6, mashed ripe
  • 1 banana 7, small, sliced for decoration

Instructions

    Cup of Yum
  1. Take the butter and eggs out of the fridge to leave in room temperature. *8
  2. Start to preheat the oven 356°F(180°C).
  3. Sift cake and bread flour, baking powder and cinnamon powder all together and set aside.
  4. Line the bread form with a baking sheet.
  5. Crack the eggs into a small mixing bowl and beat them.
  6. Peel and mash the bananas. Measure one cup and set aside. *9
  7. Place the softened butter in the stand mixer bowl and beat with high speed till the color of the butter becomes a pale whitish yellow.
  8. Add the sugar and beat again with high speed till the butter become fluffy.
  9. Reduce the stand mixer speed to low and add beaten egg a little bit amount at a time. Once the egg is mixed in, add more eggs and repeat the process until all eggs are combined.
  10. Add the mashed banana and combine with low speed.
  11. Removed the mixing bowl from the stand mixer and sift the flours into the bowl.
  12. Fold the flour into the batter using a wooden spatula. Be careful not to overmix. *10
  13. Transfer the bread mixture into the baking sheet lined bread form.
  14. Flatten the surface of the bread mixture and decorate with sliced banana. *7
  15. Bake in 1/3 bottom of the oven for 60 minutes.
  16. Take them out and insert a skewer to test. If the skewer came out clean, the banana bread is baked.
  17. Turn the oven heat off, remove the bread from the bread form and cool on a wire cooling rack.
  18. You can slice and serve freshly with butter or whipped cream. *11

Notes

  • Use unsalted butter to control salt and gluten activity in the bread.
  • Measure mashed banana by volume for consistent results, as banana size varies.
  • Allow the banana bread to rest wrapped overnight after cooling for better moisture and flavor.
  • Leftover mashed bananas can be frozen for use in smoothies or future baking.
  • Bring eggs and butter to room temperature about 30 minutes before starting for best mixing.

Nutrition Information

Calories 317kcal (16%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 73mg (24%) Sodium 19mg (1%) Potassium 244mg (5%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 452IU (9%) Vitamin C 2mg (2%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 317

% Daily Value*

Calories 317kcal 16%
Carbohydrates 45g 15%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 73mg 24%
Sodium 19mg 1%
Potassium 244mg 5%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 452IU 9%
Vitamin C 2mg 2%
Calcium 59mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.