This moist banana bread is a warm hug in a loaf! Made with ripe bananas, it’s sweet and fluffy, making it perfect for breakfast or a snack anytime.
Baking this banana bread is a breeze! I love how I can use my overripe bananas instead of tossing them out. Plus, it fills my kitchen with a yummy smell that just invites everyone in!
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for sweetness and moisture. If you don’t have ripe ones, place unpeeled bananas in a 300°F (150°C) oven for about 15-20 minutes until darkened. This speeds up the ripening process!
Butter: Unsalted butter adds richness. If you need a dairy-free option, try coconut oil or vegan butter. Both work well and keep the loaf moist.
Buttermilk: If you don’t have buttermilk, mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will give you a great substitute.
Walnuts: Chopped walnuts add a delightful crunch. If you prefer, you can leave them out or use pecans or chocolate chips for a different twist!
How Do I Achieve the Perfect Consistency in Banana Bread?
Getting the right consistency for banana bread relies heavily on mixing! When combining the wet and dry ingredients, stir gently. Overmixing can lead to a tough texture rather than a soft, moist loaf.
- Mix until you just see the dry ingredients disappear. It’s okay if there are a few lumps!
- Let the batter rest for a couple of minutes. This can improve the texture as the flour absorbs moisture.
Remember, letting it cool before slicing helps it set nicely and avoids a mushy middle.
Moist Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60ml) buttermilk or plain yogurt
- 1/2 cup chopped walnuts (plus extra for topping)
Time Estimate:
This recipe takes about 15 minutes to prep, and then you’ll need to bake it for around 60 minutes. Including cooling time, you should have your delicious banana bread ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven is warming up, you can prepare your loaf pan. Grease a 9×5 inch loaf pan with a bit of butter or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that your leavening agent distributes evenly throughout the flour, which is important for a nice rise.
3. Cream Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use an electric mixer or a spoon to cream them together until the mixture is light and fluffy. This process adds air to the mixture and helps create a lighter bread.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the vanilla extract for added flavor.
5. Combine Bananas and Buttermilk:
Now, mix in the mashed bananas and buttermilk until the mixture is well combined. The bananas add moisture and sweetness, which are key for a delicious banana bread.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined, being careful not to overmix. A few lumps are okay—overmixing can make the bread tough!
7. Fold in Walnuts:
Gently fold in the chopped walnuts, which add a nice crunchy texture. If you love walnuts, feel free to add a few extra on top of the batter before baking!
8. Bake:
Pour the batter into your prepared loaf pan. Place it in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it!
9. Cool and Slice:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before you slice into it.
10. Enjoy!
Once your banana bread is fully cooled, slice it up and enjoy your moist and delicious treat! Perfect for breakfast, an afternoon snack, or any time you crave something sweet.
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just thaw them in the fridge overnight or at room temperature for a few hours. Drain any excess liquid after thawing, then mash and use them as directed in the recipe.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own! Just add 1 tablespoon of vinegar or lemon juice to a measuring cup and fill it up with milk until you reach the 1/4 cup mark. Let it sit for 5 minutes before adding it to your batter.
How Should I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge before slicing!
Can I Add Other Ingredients to This Banana Bread?
Definitely! Feel free to customize your banana bread by adding chocolate chips, dried fruit, or spices like cinnamon or nutmeg. Just keep in mind that adding too many ingredients can affect the texture, so don’t go overboard!