Ultimate Moist Banana Bread – 1.5‑Hour Loaf with Walnuts (Beginner‑Friendly)

 

Soft, moist, and bursting with the flavor of caramelized bananas. It is simple to understand why bakers adore this recipe. Every home cook should have a go-to recipe for banana bread on hand. For people who enjoy a moist, supple loaf with a hint of crust and a ton of banana flavor, this popular banana bread recipe is perfect.

Take out this recipe for the best banana bread ever and start mashing if you suddenly get the need to make banana bread or if you neglected to eat your bananas and they are now a bit too ripe to eat by themselves.

Preparation time: 15 minutes

Cook time: 1 hour and 15 minutes

Total time: 1 hour and 30 minutes

Ingredients to Make Banana Bread

• 1 to 3/4 cups of all-purpose flour
• 1-1/2 cups of sugar
• Baking soda, one teaspoon
• One-half teaspoon of salt
• Two large eggs, at room temperature
• One cup of mashed bananas, two medium-ripe
• Half a cup of canola oil
• One tablespoon plus 1/4 cup of buttermilk
• One teaspoon of vanilla extract
• One cup of chopped walnuts (optional)
• Yield: 1 loaf (16 pieces)

Steps to Make Banana Bread

1. Set the oven's temperature to 350°F. Mix the flour, baking soda, sugar, and salt in a large bowl.
2.  Beat the eggs, bananas, oil, buttermilk, and vanilla together thoroughly in a separate bowl. Stir just until combined after adding the banana mixture to the flour mixture. Add the walnuts if you like.
3. Pour the batter into a 9 x 5-inch loaf pan that has been lined with parchment or oiled. Bake the banana bread for 1-1/4 to 1-1/2 hours, or until a toothpick inserted in the center comes out clean. For fifteen minutes, let the bread cool in the pan at room temperature. Before slicing, take the bread out of the pan and let it cool fully to room temperature on a wire rack.

How to Make Banana Bread Moist?

There are several methods for making banana bread moist. First, after combining the wet and dry ingredients, make sure not to overmix the batter. A tough, dense bread can be produced by overmixing, which can lead to an overdevelopment of the gluten.

Second, avoid baking the bread too much! Moisture loss occurs during overbaking. Additionally, don't use a glass or ceramic pan to bake your banana bread. You'll need to bake your bread for a longer period of time because these pans take a long time to heat up. For the most even baking, use a metal pan.

Third, replace half of the granulated sugar with brown sugar. Because brown sugar has more moisture (and flavor) than granulated sugar, very moist chocolate chip cookies will have a 50:50 ratio of brown sugar to granulated sugar—brown sugar is for moisture, granulated sugar is for crispiness!

Finally, mash your bananas completely. In order to prevent the bread from drying out, this will guarantee that there is more liquid distributed throughout the batter. Additionally, you can compensate for a lack of mashed bananas by using sour cream, yogurt, applesauce, or even vanilla pudding. 

Banana Bread Variations

Use a different extract: This banana bread recipe's floral vanilla is our favorite, but you could also use nutty almond, strong rum, or any other flavor you like. All you need for this banana bread is 1 teaspoon extract.

Add warm spices: This banana bread recipe would be wonderfully warmed by a dash of both spicy nutmeg and sweet cinnamon.

Make it chocolatey: To make this bread even more decadent, fold in a few handfuls of chocolate chips after the batter has been thoroughly combined.

Put in an alternative nut: Any kind of nut can be used here. Macadamia nuts, hazelnuts, almonds, and pecans would all be delectable.

Bake mini loaves: This banana bread recipe can be baked in three 5-3/4 x 3-inch mini loaf pans, if you would like to bake the batter into a few mini loaves to give to friends and family. Remember that mini loaf sizes might bake faster than regular loaf sizes.

Use extras to decorate: Splitting an extra banana lengthwise and placing the halves seed side up on top of the banana bread batter in the pan before baking is the simplest way to dress up a loaf of banana bread. Or, for an extra crunch of glittering sugar crystals, sprinkle turbinado sugar on top.

Nutrition

1 piece	257 calories
Fat	13 g
Unsaturated fat	1 g
cholesterol	23 mg
Sodium	171 mg
Carbohydrate	34 g
Sugars	21 g
Fiber	1 g
Protein	4 g

After baking, allow the banana bread to cool fully on a cooling rack to retain its moisture content. Keep the loaf on the counter in a paper towel-lined, airtight container. You can keep banana bread for up to four days at room temperature!

FAQs: Banana Bread Recipe

How to Keep Banana Bread Fresh?

After baking, let the banana bread to cool fully on a cooling rack to retain its moisture content. Keep the loaf on the counter in a paper towel-lined, airtight container. You may keep banana bread for up to four days at room temperature!

Is it possible to freeze banana bread?

Yes, the finest banana bread ever can be frozen! The loaf can be frozen by wrapping it tightly in two layers of plastic wrap and then aluminum foil, or by putting it in an airtight container at room temperature.

Banana bread can be stored for up to three months in the freezer. Thaw the loaf overnight in the refrigerator or for two hours at room temperature before consuming it again.

What is the fastest way to ripen bananas?

If you want to ripen bananas fast, you have a few possibilities. Put bananas and an apple, avocado, peach, or tomato in a brown paper bag and leave it on your counter if you have a day or two to spare.

This will accelerate the ripening process by trapping the fruits' ethylene gas. Bananas can be ripened even more quickly by placing them in their peels on a baking sheet and heating them in a 250° oven for 15 to 20 minutes, or until the flesh is tender and the peels are brown.

When making banana bread, how ripe should the bananas be?

Use bananas that have brown stains on them for baking. Bananas that are even riper than that and have a brown or black peel throughout can be used. Because they have released a lot more sugar than green or yellow bananas, ripe and overripe bananas offer the nicest flavor. Make sure they aren't rotten, though.

Does banana bread require baking soda?

Both baking powder and baking soda are chemical leaveners that give your baked goods lift, so you can omit them entirely if you don't care about the rise. If you don't have baking soda on hand but still want your banana bread to rise, consider using baking powder instead.

Compared to baking soda, baking powder is roughly four times weaker. Therefore, instead of using 1 teaspoon of baking soda in this recipe for the finest banana bread ever, use 4 teaspoons of baking powder.

Is it possible to make gluten-free or vegan banana bread?

Of course! We tried four different banana bread recipes for each diet, and by just changing a few essential ingredients, we were able to achieve delicious outcomes. We now have a vegan banana bread recipe that tastes just as good as the original, as well as a fantastic gluten-free banana bread recipe!

Read Also >>> Carrot Cake Pancakes Recipe

You can also try this banana bread recipe with chocolate chips if you like.

Every bite of this moist, bakery-style banana bread with chocolate chips delivers a burst of melted chocolate. The natural sweetness of ripe bananas and the richness of semi-sweet chocolate are combined in this simple, crowd-pleasing loaf that's great for breakfast, a snack, or dessert.

Preparation time: 10 minutes

Cook time: 55 minutes

Total time: 1 hour and 5 minutes

Servings: 8 to 10 slices

Ingredients to Make This Banana Bread with Chocolate Chips

• Three ripe bananas, mashed
• ½ cup melted unsalted butter ¾ cup brown sugar
• Two large eggs
• A teaspoon of vanilla extract
• One and half cup of all-purpose flour
• Baking soda, one teaspoon
• One-half teaspoon of salt
• A cup of chocolate chips (dark or semi-sweet.)
• Optional: 1/2 tsp cinnamon and 1/4 cup chopped walnuts

Step-by-Step Instructions to Make This Banana Bread with Chocolate Chips

1. Set the oven temperature to 175°C (350°F). Line a 9 x 5-inch loaf pan with parchment paper or grease it.
2. Put bananas in a big bowl and mash. Add sugar, eggs, vanilla, and melted butter and stir until well blended.
3. Mix the flour, baking soda, salt, and cinnamon, if using, in a different bowl.
4. Just until combined, slowly stir the dry ingredients into the wet mixture.
5. Add chocolate chips and, if using, walnuts and fold to combine.
6. Fill the loaf pan with the batter. After smoothing the top, scatter some chocolate chips on top.
7. A toothpick inserted in the center should come out clean or have moist crumbs after 50 to 60 minutes of baking.
8. After 10 minutes of cooling in the pan, move to a wire rack to finish cooling.

Nutritional Information

Calories	270 KCAL
Carbs	38 g
Protein	4 g
Fat	12 g

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