Banana Bread Recipe

 

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

• 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!