Super Moist Banana Bread
If you have young kids, you’re likely to have lots of bananas on hand. I mean, why wouldn’t you? Bananas are not only easy to eat on the go but filling, and nutritious packed with potassium, vitamin B6, and magnesium. My banana-crazed kid can eat them by the bunch, but there are some weeks where she could care less for bananas. So what do we do with all those extra bananas that are turning brown by the day? Enter: the super moist banana bread.
I love making banana bread and the wonderful aromas of butter, sweet cinnamon and brown sugar permeating from my kitchen. Perfect for an autumnal day, or any day in fact. This recipe is easy to make, delicious, and super moist, and always well-loved by my family, neighbours, and friends. It’s perfect for weekend brunches and afternoon tea, or just a simple snack.
Tips:
- Use at least 4 large extra ripe bananas. Anything less, you’ll sacrifice the rich banana flavours. The bananas should be dotted with dark brown spots which indicate a high amount of sugar (glucose, fructose, and sucrose).
- Use brown sugar instead of granulated sugar. Together, the brown sugar, ripen bananas, and a touch of vanilla gives the banana bread the lovely sweetness.
- Use yoghurt or sour cream for extra moisture and fluffiness. Whether it is scrumptious coffee cake or an elegant Victorian sponge cake, yoghurt or sour cream is my secret ingredient for super moist cakes.
- If I have nuts on hand, I like to use walnuts or pecan nuts in my banana bread for the extra crunchy texture. This is optional. The banana bread is no less delicious without the nuts.
- Banana bread freezes very well. I like to freeze them by the slice for ease of defrosting later. You’ll want to wrap them individually in plastic wrap and store them in a freezer bag for an easy snack. Best consumed within 3-4 months of freezing.
Enjoy!
Super Moist Banana Bread
If you have super-ripe bananas and don't want to waste food, why not make a delicious loaf of buttery and sweet banana bread. It's perfect with an afternoon cup of coffee or tea!
Servings: 1 Loaf
Equipment
- 9×5 loaf pan
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick or 115g) unsalted butter, at room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain yogurt or sour cream
- 2 cups mashed bananas, about 4 large ripe bananas
- 1 teaspoon pure vanilla extract
- 3/4 cups (100g) chopped pecans or walnuts (optional)
Instructions
- Adjust the oven rack to the lower third position as the loaf will rise. Preheat the oven to 350°F (177°C).
- Grease a 9×5-inch loaf pan with butter or coat with nonstick spray.
- In a large bowl, sift the flour, baking soda, salt, and cinnamon together and set aside.
- Using a mixer, beat the butter (at room temperature) and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, beat one egg at a time. Continue to beat until well combined.
- Beat in the yogurt or sour cream, mashed bananas, and vanilla extract on medium speed until combined.
- Slowly beat the dry ingredients in small batches into the wet ingredients until no flour pockets remain. Do not overmix. Using a spatula, fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 50-60 minutes. Check on the bread after 30 minutes. If the loaf is browning too quickly on top, loosely cover the bread with foil. After 50-60 minutes, insert a toothpick at the center of the loaf. If the loaf is done, the toothpick will come out clean. If not, check again in 5 minutes. Remove from the oven and allow the bread to cool completely.
Notes
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavours have settled together.
Banana is very freezer friendly. I recommend pre-slicing and wrapping the slices individually with plastic wrap and stored in a freezer bag.
Notes: I made this recipe whilst under quarantine during the COVID-19 pandemic. I didn’t want to waste food as it challenging to get groceries delivered at the start of the lockdown. I made two batches and shared with my neighbours who are either self-isolating or part of the NHS staff.
Recipe courtesy of Epicurious
