This is THE BEST banana bread recipe: moist banana bread that is crunchy on the exterior and full of flavor. There is no need for a mixer with this recipe. This is the ONLY recipe you’ll ever need for banana bread! Do you only have one banana? Try my one-batch banana muffins!
I’m not a big lover of bananas in general, but I adore banana bread. Something about the scent is so soothing and reassuring. Banana bread has been my go-to comfort dish throughout the years.
Is there a Yankee Candle aroma that smells like banana bread? I’ll check into it as soon as possible. (I checked, and they don’t, but this firm does!)
I’ve spent an inexcusable amount of time in the kitchen attempting to develop the ideal banana bread recipe. I finally got the correct mix after several trials of this recipe.
Contents
- Why this is my favorite banana bread recipe
- The best kind of bananas for banana bread
- Oh, no – my bananas aren’t ripe!
- How to make the perfect banana bread
- Banana bread flavor variations
- How do you keep banana bread moist?
- Does banana bread freeze well?
- The Perfect Banana Bread
- FAQs
- How does Paula Deen make banana bread?
- Why is my banana bread always so dry?
- Should you let banana bread cool completely?
- Why is my banana bread so dense and wet?
- Is it better to use bread flour or all purpose flour for banana bread?
- Why do you need baking soda in banana bread?
- How do you keep banana bread moist when baking?
- How long should you let banana bread cool before cutting?
- What happens if you put too many eggs in banana bread?
- Is it better to wrap banana bread in foil or plastic wrap?
Why this is my favorite banana bread recipe
It’s damp but not wet. It’s delicious yet not too sweet. The top has the perfect amount of crunch, and the entire thing smells fantastic.
The best kind of bananas for banana bread
Guess what the most important component is while preparing banana bread? What about the bananas? Getting the most ripe bananas possible will be critical to your success.
The darker the skin, the riper and sweeter the fruit. For the best taste, the bananas should be almost black. As you peel them, they will break apart, which is ideal! You’ve undoubtedly heard the term “overripe bananas.”
I can tell when they’re nearly done because my whole pantry smells like bananas. Although it isn’t my favorite smell, it does make it simple to determine when to use them.
Oh, no – my bananas aren’t ripe!
You have two choices:
- Adjust the other ingredients to balance out the taste. Since the bananas will not be as delicious or sweet, add a couple more tablespoons of brown sugar and a bit of salt to aid with the overall taste profile.
- Place the bananas on a baking sheet lined with foil and bake them at 300F for 15 minutes, or until the skins are black. Let them to cool before adding them to the bowl and mashing!
How to make the perfect banana bread
- Check to see whether your bananas are ripe. As previously said, I’m looking for the darkest bananas available, or at the the least, yellow bananas with brown streaks on the skin. The riper they are, the more flavor and sweetness they will impart.
- If you don’t like little banana bits in your bread, you may mix them instead of mashing them. For banana enthusiasts, though, a good old-fashioned crushing is all that is required.
- When I say you should spray the pan with nonstick spray, I mean it. Cover every inch to guarantee your loaf comes out easily when it’s finished.
- 3 scant cup whole milk combined with 1 teaspoon of white vinegar or freshly squeezed lemon juice. Just whisk the two together and let aside for 5-10 minutes before using. Don’t have any buttermilk on hand? 1 may be substituted.
Banana bread flavor variations
- 2 cup chopped walnuts into the batter, and maybe some on top for good measure. Give it some crunch! I don’t add nuts to mine, but I know a lot of people like the extra crunch of walnuts. Toss 1 if you’re like that type of stuff.
- 1 Tablespoon all-purpose flour to coat 2-2 cups fresh blueberries, then gently fold into mixture at the end of step 5. Do you want to add some fresh blueberries? Toss 1 1
- 2 cups cranberries and 1 Tablespoon fresh lemon zest. Consider adding cranberries and lemon. Add 1 1
- 2 cup semisweet or dark chocolate chips. You also can’t go wrong with chocolate chips. Add 1
- Sprinkle with peanut butter on top! Microwave a few tablespoons of peanut butter in the microwave before sprinkling it on top of the cooked bread.
How do you keep banana bread moist?
To keep your banana bread moist and prevent it from drying out, wrap it snugly in plastic wrap, tin foil, or store it in an airtight container. What’s better? Wrap it in plastic wrap and place it in a closed container.
I live for the crack in the center of freshly made bread. It’s imperfectly perfect, which is precisely how I like it. I know a lot of people like to put a thin slice of banana along the center, but I’m not like that.
Does banana bread freeze well?
Yes! After the loaf has fully cooled, wrap it securely in a few layers of plastic wrap before placing it in a big resealable bag and sealing tightly.
Keep in the freezer for up to 2 months.
Remove the loaf from the plastic bag, unwrap it, and place it on a wire rack to thaw until it reaches room temperature (about 3 hours).
The Perfect Banana Bread
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Description
Equipment
- 9-by-5-inch loaf pan
- Masher for potatoes
- blending bowls
- Whisk
Ingredients
- 1 cup mashed very ripe banana, or about 3 medium bananas
- 2 room temperature eggs
- cupbuttermilk
- 1 cup unsalted butter, canola oil, or greek yogurt
- 1 tsp pure vanilla extract
- 1 cup packed light brown sugar
- 1 cup whole wheat flour
- 1 tsp baking soda
- a dash of salt
- optional sprinkle of ground cinnamon
Instructions
- Preheat the oven to 325°F and coat a 95-lb loaf pan with nonstick cooking spray. Set aside.
- Mash the banana in a large mixing basin to eliminate as many lumps as possible. If preferred, pulse for a few seconds in a food processor or blender.
1 cup very ripe banana, mashed - 1 teaspoon pure vanilla essence, 2 cups melted unsalted butter
3 cup of buttermilk 1
Whisk in the eggs, buttermilk, butter or oil, and vanilla extract until completely blended.
2 eggs, 1 - Whisk in the brown sugar until completely mixed.
1 cup brown sugar, light - 1 teaspoon baking soda, a sprinkle of salt, and a pinch of ground cinnamon
Whisk in the flour, baking soda, salt, and cinnamon until just mixed.
1 3 - Spoon the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Place the loaf on a wire rack to cool for 15-20 minutes, leaving it in the pan. Invert the loaf gently and set it back on the wire rack to cool entirely.
- Cut into 8 pieces and serve!
Notes
- 3 scant cup whole milk combined with 1 teaspoon of white vinegar or freshly squeezed lemon juice. Just whisk the two together and let aside for 5-10 minutes before using. Don’t have any buttermilk on hand? 1 may be substituted.
- If you don’t like little banana bits in your bread, you may mix them instead of mashing them.
- 2 cup chopped walnuts into the batter, and maybe some on top. Add 1 for crunch.
- Do you want to add fresh berries? To coat, toss 2 cups fresh blueberries in 1 tablespoon all-purpose flour, then gently fold into batter at the end of step 5.
- To guarantee that your loaf comes out easily when it’s done, coat every inch of it with nonstick spray.
- To keep your banana bread from drying out, cover it securely in plastic wrap, tin foil, or store it in an airtight container. What’s better? Wrap it in plastic wrap and store it in a closed container.
- To freeze, wrap each totally cooled loaf in several layers of plastic wrap before placing it in a big resealable bag and sealing firmly. Remove the loaf from the plastic bag, unwrap it, and place it on a wire rack to thaw until it reaches room temperature (about 3 hours).
- 4 full and bake for 5 minutes at 425F before lowering the oven temperature to 350F. Bake for 16-18 minutes more, or until a toothpick inserted into the middle comes out clean and the tops are firm and brown. Fill 3 muffin pan cups with batter to create muffins.