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Moist Banana Bread is a classic baked treat loved by many. This homemade version is soft, moist, and full of sweet banana flavor. It’s a simple, quick recipe that turns out perfectly every time and is a fantastic way to use up overripe bananas. A slice of this delightful bread is perfect for breakfast, as a snack, or as a sweet dessert.
As a staple in many households, banana bread recipes vary, but this one focuses on delivering a moist and flavorful loaf that is sure to satisfy your taste buds.
- Large mixing bowl
- Medium mixing bowl
- Loaf pan (9×5 inches)
- Fork (for mashing bananas)
- Cooling rack
- 1 cup of granulated sugar
- 1/2 cup of butter, softened
- 2 large eggs
- 3 ripe bananas, mashed (about 1.5 cups)
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of chopped walnuts or chocolate chips (optional)
- Preparing the Bananas and Wet Ingredients:
- In a large bowl, cream together the softened butter and sugar until smooth and well combined.
- Beat in the eggs one at a time, mixing well after each.
- Stir in the mashed bananas, milk, and vanilla extract until well blended.
- Mixing Dry Ingredients:
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir to mix.
- Combining the Wet and Dry Mixtures:
- Gradually add the dry ingredients into the banana mixture, stirring until just incorporated. Be careful not to over-mix.
- If desired, fold in the chopped walnuts or chocolate chips.
- Preheat your oven to 350°F (175°C) and grease your 9x5-inch loaf pan.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread around the 50-minute mark and if it is browning too quickly, cover loosely with a piece of aluminum foil for the remaining baking time.
Cooling and Serving:
- After removing the banana bread from the oven, let it cool in the pan for 10 minutes.
- Then, carefully remove the loaf from the pan and transfer it to a wire rack to cool completely.
- Once completely cooled, slice the bread into thick pieces using a bread knife.
- Serve as is, or spread with butter, cream cheese, or your favorite topping. This moist banana bread is also delicious when served with a scoop of vanilla ice cream for a delightful dessert.
You can substitute granulated sugar with coconut sugar or another sweetener of your choice for a healthier version. Almond milk or other plant-based milks can be used instead of regular milk. If you prefer, you can also replace all-purpose flour with a gluten-free option or whole wheat flour for a different texture.
- Ensuring Moistness: The key to moist banana bread lies in the bananas. Ensure you use overripe bananas; the darker the skin, the sweeter and moister the bread. Also, avoid overmixing the batter as it can result in a denser, tougher loaf.
- Storing Leftovers: Moist Banana Bread can be stored in an airtight container at room temperature for up to 4 days. To keep it longer, you can refrigerate it for up to a week, or freeze slices wrapped in plastic wrap and then in a zip-top bag for up to 3 months. When ready to eat, let it thaw at room temperature or pop a slice in the microwave for a few seconds.
This Moist Banana Bread recipe is a delicious and simple way to delight in homemade baking. It’s a recipe that offers comfort, taste, and the joy of creating something from scratch.
We hope you enjoy making this delightful treat and indulging in its rich, moist, and flavorful taste. If you love baking, we invite you to explore our other easy and delicious recipes! Happy baking!