Moist Banana Bread Recipe
User Reviews
5
Moist Banana Bread Recipe
Description
The Moist Banana Bread Recipe combines sifted flour, baking soda, salt, cinnamon, and nutmeg mixed into a batter of creamed butter and sugars. Room temperature eggs and applesauce are added in batches, followed by mashed ripe bananas and vanilla extract to create a moist, flavorful dough. Baking at 350°F in a greased loaf pan yields a soft crumb with warm spice notes and distinct banana flavor.
The optional topping melts butter with brown sugar before being poured over sliced bananas arranged upside down, creating a sugary glaze that caramelizes during baking. This technique adds a rich contrast to the tender bread beneath. The loaf can be enjoyed warm alone, with ice cream, or repurposed as muffins.
Substitutions such as using half whole wheat flour, replacing sugars with honey, or adding flax eggs for nutrition are suggested in notes for adapting the recipe. Cooling the loaf before inverting prevents breakage, and storing in airtight containers preserves freshness up to a week refrigerated. The banana bread can be frozen without the topping for longer storage.
Ingredients
FOR THE BANANA BREAD BATTER:
- 2½ cups all-purpose flour sifted (OR REPLACE ½ the flour with whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup butter softened, unsalted
- 1 cup granulated sugar white
- ½ cup light brown sugar
- 3 egg at room temperature, large
- 1 cup applesauce unsweetened
- 2 cups banana about 4 to 5 ripe medium bananas, mashed
- 1 teaspoon vanilla extract pure
FOR THE BANANA TOPPING (OPTIONAL):
- 4 tablespoon butter cut into chunks, unsalted
- ¾ cup light brown sugar
- 2 banana slice in half lengthwise and the crosswise (ending up with 4 pieces for each banana, medium ripe yet firm
Instructions
- Preheat the oven to 350 F (180 C) and grease a standard bread loaf pan. Set aside!
- First, prepare the banana bread batter: In a large mixing bowl, sift the flour and mix with baking soda, salt, cinnamon, and nutmeg. Set aside.
- Then, in a bowl of an electric mixer cream together butter and both sugars. Add eggs, one at a time, beating after each addition until just incorporated into the batter (please, do not overbeat!!).
- Beat in half of the flour mixture at low speed just until incorporated into the batter. Next, beat in half of the applesauce.
- Beat in the remaining flour mixture, and then the other half of the applesauce. Mix in both the mashed bananas and vanilla. Set banana mixture aside.
- Prepare the banana topping: Place 4 tablespoon butter and ¾ cup brown sugar in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved.
- Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture (i.e. the sugar begins to caramelize).
- Stir and then pour into a loaf pan. Evenly arrange the bananas slices, flat side down, on top of the caramel.
- Last, pour batter over bananas and bake the loaf for 55-70 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let it cool for 10 minutes. If needed, run a knife around the edges to loosen and gently invert the bread onto a plate.
Notes
- Cover the loaf loosely with foil halfway through baking to prevent the topping from over-browning.
- Cool the banana bread in the pan on a rack before inverting to avoid breakage.
- Enjoy warm alone or with vanilla ice cream as a dessert.
- The batter can be used to make muffins if preferred.
- Store covered at room temperature for up to 2 days or refrigerate for 5-7 days; freeze without topping up to 3 months.
- Substitute honey for sugar using ⅔ cup honey per cup sugar and try whole wheat or almond flour for variation.
- Use unsweetened applesauce to control sugar content, and consider flax eggs for added nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 86g | 29% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 372mg | 16% |
| Potassium | 306mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 56g | 112% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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