Easy Moist Banana Bread
This moist, sweet, cake-like quick bread is easy to make and gets its delicious moist texture and flavour from ripe bananas. It is great with a slab of butter, yet delicious on its own as well. Perfect for breakfast or a satisfying snack. It is also very versatile as you can add in chocolate chips, nuts, raisins or whatever suits your fancy. Read on to learn how to make this Easy Moist Banana Bread recipe.
My super moist banana bread recipe I am sharing today is my favourite type of loaf to make. It is the best banana bread recipe in the world…well in my opinion anyway 🙂
I had a ton of ripe bananas in my freezer to use up because every time my bananas get well-ripened I stash them in the freezer. As a result, I have ripe bananas to use anytime I feel like baking a loaf or muffins. I just take out however many I need and defrost in the microwave until just soft. I cut the tips of the bananas off and squeeze out the fruit and they are ready to be put to good use!
How Ripe should the Bananas be?
The best bananas to use for banana bread are streaked with black/brown, with just the scantest tinge of green at the stem, if at all.
What Makes Bread Moist?
There are a number of factors that lead to a moist banana loaf. One is the fat, in this case, the butter which leads to a more moist bread. Also the liquid in the recipe which is the soured milk. It’s important to have the right amount of wet-to-dry ingredients. And, of course, the banana lends a lot of moisture and flavour to the bread. The key is to use ripe bananas for a more sweet flavour.
How do you keep Banana Bread Moist?
You will need to store the bread properly in an air-tight container, bag or plastic wrap making sure it is completely covered. You can store it at room temperature for 3 days, in the fridge for 1 week or in the freezer in a freezer-safe container or bag for up to 3 months.
How to make Banana Bread from Scratch
To start preheat the oven to 350 degrees F.
Mash up two ripe bananas. Make sure they are ripe but not overripe as they are easier to mash up and are also sweeter. Since I don’t like chunks of banana in my muffins I used my mixer, but you could just use a whisk if you wish. Add 1/2 cup melted margarine or butter, 1 cup sugar, 2 eggs, and 1 tsp vanilla extract and blend together.
Next, you need to mix the 1 cup of sour milk* with the 1 tsp of baking soda. (*Tidbit: to make sour milk just add 1 tbsp of vinegar or lemon juice to a liquid measure cup and add enough milk to equal 1 cup. Stir and let sit for 5 minutes).
Once your sour milk and baking soda mixture is ready add alternatively with 2 cups of flour. I always start with flour and end with flour. Mix until just combined. If you are adding extra ingredients such as chocolate chips or nuts, you can add them in now.
And your batter is ready. Easy peasy right?
Finally pour into a greased loaf pan. Here is the exact loaf pan that I use.
Tidbit: Cut out a piece of parchment paper to fit on the bottom of your pan. Grease your pan first, then place the fitted parchment sheet on the bottom before pouring your batter in. You will never have trouble getting the loaf out of the pan with this trick!
Bake in preheated oven for 60-70 minutes and smell the delicious aroma of banana bread as you wait. You will know it is done when a toothpick inserted in the centre comes out clean.
Let cool completely before removing from the pan and slicing.
And voila! You now have deliciously moist banana bread right before your eyes. I hope you enjoy this recipe as much as I do. Share with your family and friends…or not..up to you.
Tidbit: When you buy bread from the store save your bread bags because you can use them to store your homemade bread again.
Great for Freezing!
Furthermore, this is also a great recipe for freezing. Therefore, you could make a double batch. Eat one now and stick the other loaf in the freezer in a freezer-safe bag or container. Any time you feel like eating banana loaf again just take it out of the freezer and let thaw before slicing it up. Or pre-slice before putting it in the freezer and just take out a few slices when you are in need of a tasty snack. 🙂
Moist Banana Bread
Moist banana bread recipe sure to please. Perfect for breakfast or snacking.
Ingredients
Ingredients
- 2 ripe bananas mashed
- ½ cup butter or margarine melted
- 1 cup sugar granulated
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup soured milk*
- 1 tsp baking soda
- 2 cups flour all-purpose
Instructions
-
Preheat the oven to 350 degrees F.
-
Mix together bananas, butter or margarine, sugar, eggs, and vanilla. Set aside.
-
Mix the sour milk and baking soda together and add to the banana mixture alternatively with the 2 cups of flour starting and ending with flour.
-
Bake in a greased loaf pan for 60-70 minutes, or until a toothpick inserted in the centre comes out clean.
-
Cool completely before removing loaf from pan.
Recipe Notes
*to make soured milk add 1 tablespoon of vinegar or lemon juice to a liquid measure cup. Add enough milk to equal 1 cup, stir, and let sit for 5 minutes.
Did you make this recipe?
Tag @tidbitsbytaylor on Instagram and hashtag it #tidbitsbytaylor
Also, check out these delicious snack recipes:
Originally Published on January 18th, 2018, updated on January 17th 2023.
Sounds delicious. I will definitely try this recipe.
I love most things made of banana and this moist banana bread is sooo tempting. Absolutely love this. Looks super delicious. Will try this in my home. Thank you so much for sharing this awesome recipe!
Thanks, hope you enjoy 🙂
I used 1/2 C sour milk. Also, put baking soda in just before poured in. I think it blends well. Foamy. Waiting for out of oven