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Irresistibly Moist Banana Bread Recipe

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★★★★★

4.8 from 93 reviews

This irresistibly moist banana bread is a comforting and versatile treat that’s perfect for breakfast, a snack, or dessert. Made with ripe bananas, buttery richness, and a tender crumb, it fills your kitchen with an inviting aroma as it bakes. Easy to customize with nuts, chocolate chips, or spices, this classic recipe uses simple pantry ingredients and delivers a moist, flavorful loaf that everyone will crave.

Ingredients

Scale

For the Batter

  • 4 medium or 3 large ripe spotty bananas
  • 1/2 cup unsalted butter, softened (or melted coconut oil for dairy-free)
  • 1/2 cup brown sugar (light or dark)
  • 1/4 cup granulated sugar (adjust to taste)
  • 2 large eggs (or 2 flax eggs: 2 tbsp ground flaxseed + 5 tbsp water, mixed and rested)
  • 1/2 cup sour cream (or Greek yogurt or unsweetened applesauce)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Optional Mix-Ins

  • 1/2 cup chopped nuts (pecans or walnuts)
  • 1/2 cup chocolate chips
  • 1 teaspoon cinnamon or nutmeg (for spiced version)
  • 1 tablespoon grated orange or lemon zest
  • 1/2 cup shredded coconut

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
  2. Mash Bananas: In a mixing bowl, mash the ripe bananas with a fork or electric mixer until smooth to ensure moisture distribution.
  3. Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter with brown sugar and granulated sugar until light and fluffy, about 3-5 minutes. This step creates a soft texture.
  4. Combine Wet Ingredients: Add eggs and sour cream to the creamed butter mixture, mixing until well combined. Gradually fold in the mashed bananas, blending everything evenly.
  5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring no lumps and even distribution of leavening.
  6. Fold Together: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender. If desired, fold in nuts, chocolate chips, or any optional additions.
  7. Transfer to Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and lightly tap to settle the batter.
  8. Bake: Bake in the preheated oven for about 65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
  10. Serve: Optionally serve warm with butter, or enjoy plain with coffee, tea, or your favorite toppings.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter to avoid dense, tough bread; mixing until just combined is best.
  • Check the freshness of your baking soda to ensure the bread rises properly.
  • Customize with nuts or chocolate chips but keep mix-ins to about 3/4 cup total to maintain balance.
  • Allow the bread to cool completely on a wire rack before slicing to preserve moisture and texture.
  • You can mix the batter up to 24 hours ahead and refrigerate it, covered tightly to prevent oxidation.
  • Store banana bread at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
  • Reheat frozen slices by thawing at room temperature or toasting directly from the freezer for a warm treat.
  • For dairy-free options, substitute butter with coconut oil and sour cream with coconut yogurt or applesauce.
  • For a vegan version, use flax eggs in place of regular eggs.

Keywords: banana bread, moist banana bread, breakfast bread, easy banana bread, homemade banana bread, classic banana bread, banana bread recipe, baking banana bread, quick bread

Find it online: https://dinewithlily.com/irresistibly-moist-banana-bread-recipe/