Here’s one more moist banana bread recipe to be put out there among the rest, but it’s a very good one!
We all end up with extra ripe bananas at one time or another, right? I put mine in a zip-top bag in the freezer until I have enough to make banana bread. Don’t you?
Well, if you don’t, you can now start saving those overripe bananas. You will be happy you did, and so will your neighbors, friends, and co-workers.
Bananas for Making Banana Bread
How ripe should bananas be for banana bread? They should have lots of dark spots and be soft. That’s when they are sweetest.
How to Ripen Bananas Quickly
- If you have the time to wait 24 hours, you can leave them attached and place them in a paper bag at room temperature. Bananas emit ethylene which causes them to ripen.
- If your bananas are a little on the green side, place them on a baking sheet and bake them at 250 degrees F for about 15 to 20 minutes. (The skins will turn black) Cool completely before using.
- All-purpose flour
- Baking soda and baking powder
- Salt, Granulated sugar, Eggs
- Buttermilk – gives this bread extra moisture!
- Ripe bananas – This recipe does not need vanilla extract or additional brown sugar. The bananas add the perfect amount of flavor and sweetness.
This recipe makes two loaves. So share one with a neighbor or co-workers.
Adding walnuts or pecans turns this recipe into banana nut bread. You can also add raisins or chocolate chips.
How to Make Banana Bread
Preheat the oven to 325 degrees F.
Prepare two loaf pans with non-stick spray and parchment paper slings.
This is a moist and perfectly dense bread. Some people like to add sour cream to their recipes. We like the addition of buttermilk as it adds the perfect amount of moisture.
Add the flour, salt, baking powder, and baking soda to a bowl, whisk to combine, and set aside.
In a large bowl, cream sugar and butter.
Mix in eggs, one at a time, then add the mashed bananas.
Add dry ingredients and the room temperature buttermilk, alternating until incorporated, ending with the dry. Do not overmix. If you like add some chopped walnuts or pecans at this point.
Pour the batter into the prepared loaf pans, dividing equally.
Bake for one hour or until a toothpick inserted in the middle comes out clean. Watch carefully, all ovens are not the same.
Cool completely on a wire rack.
This texture makes it really simple to slice a piece and pop it in the toaster to warm slightly.
This easy recipe has all the things you look for in moist banana bread. The texture, the denseness, and the full banana flavor all come together perfectly.
Absolutely! I do this all the time, especially if we only have one or two remaining. Place them in a freezer-safe sealable bag in their peels, remove any air, and freeze for up to 3 months. Or you can peel them, slice them up, and repeat the same freezer bag method.
Yes, because this recipe makes two loaves, I freeze one all the time. You can freeze slices or a whole loaf. Wrap the loaf or slices in plastic wrap and then place them in a freezer-safe sealable bag, remove excess air and freeze for up to four months.
More Delicious Quick Bread Recipes
- Apple Butter Bread
- Walnut Fig Bread
- Spicy Gingerbread Loaf
- Better Than Starbucks Pumpkin Bread Recipe
- Buttermilk Drop Biscuits Recipe
Easy And Moist Banana Bread Recipe
- 3 cups All-purpose flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1 cup sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 5 – 6 very ripe bananas mashed
- Preheat oven to 325 degrees.
- Prepare two loaf pans with non-stick spray and parchment paper slings.
- Whisk flour, salt, baking powder and baking soda together, set aside.
- In a separate bowl, cream sugar, and butter.
- Mix in eggs, one at a time, then add the bananas.
- Add dry ingredients and buttermilk, alternating until incorporated, ending with the the dry. Do not over mix.
- Bake in prepared 9×5 loaf pans for one hour or until a toothpick comes out clean. Watch carefully, all ovens are not the same.
Recipe adapted from kitchenconfidante