Moist Banana Bread

This is the best Moist Banana Bread you’ll ever bake.  There’s nothing quite like the smell of fresh banana bread filling your kitchen.  A great way to use up those overripe bananas, this sweet and perfectly soft banana bread is the ultimate comfort bake.  Enjoy a slice warm from the oven with butter and you’ve got a cozy and comforting treat.  This recipe is foolproof and makes a light and flavorful banana bread that will be a new favorite.

Why You’ll Love This Banana Bread:

• Super moist and tender:  Thanks to ripe bananas, butter and buttermilk this banana bread is soft and flavorful.
• It rescues overripe bananas:  Instead of tossing your brown, spotty bananas, you can transform them into something delicious.
• It’s customizable:  You can make it classic and simple, or make it your own with chocolate chips, walnuts, cinnamon, or even a swirl of Nutella.
• Perfect any time of day:  The perfect breakfast, snack, dessert or midnight bite.

Ingredients for Moist Banana Bread:  

• 3 very ripe bananas (or use 2 bananas and 1/2 cup applesauce if you don’t have 3 bananas)  You need 1 1/2 cups of banana/applesauce mixture
• 5 tbsp unsalted butter, melted and cooled slightly
• 1 tbsp vegetable oil
• 1/4 cup buttermilk (or use regular milk with 1/2 tsp lemon juice to sour it)
• 2 eggs, beaten
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts or pecans, optional

How to make Moist Banana Bread:

• Preheat your oven to 350 degrees.  Grease or spray with cooking spray a 9 x 5 loaf pan.
• Mash the bananas in a medium mixing bowl until smooth.

• Whisk in the butter, oil, eggs, buttermilk and vanilla until well combined.

• Mix flour, granulated sugar, brown sugar, baking soda and salt in a large bowl.  Add 1/2 cup chopped nuts if desired.

• Pour wet ingredients into the dry ingredients and stir with a wooden spoon just until combined.

• Pour batter into your prepared pan and smooth the top.

• Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.  Bread will be cracked on top and golden brown.

• Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes:

• Use very ripe bananas – heavily spotted or even black bananas give the best flavor and moisture.
• Don’t overmix the batter, it keeps the bread soft.
• Wrap leftovers tightly – banana bread tastes even better the next day!
• Optional add-in ingredients:  1/2 tsp cinnamon, 1 cup chocolate chips, 1/2 cup chopped nuts or a swirl of Nutella.
• Make banana bread French toast with leftovers.
• Keep at room temperature up to 3 days in anirtight container.  Refrigerate up to a week.  Freeze by wrapping slices individually for up to 3 months.

Other yummy baking recipes to try:

Best Cranberry Orange Bread

Blueberry Streusel Sweet Bread

Zucchini Bread With Pineapple

Fluffy Cinnamon Rolls

Raspberry Chocolate Muffins

Moist Banana Bread

LeAnn

This is the best Moist Banana Bread you'll ever bake.  A great way to use up overripe bananas, this sweet and perfectly soft banana bread is the ultimate comfort bake.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Bread, Breakfast, Snack

Cuisine American

Servings 10

Equipment

• 1 9 x 5 loaf pan
• 1 Large mixing bowl
• 1 medium mixing bowl

Ingredients

  

1x2x3x

• 3 very ripe bananas (or use 2 bananas and 1/2 cup applesauce if you don't have 3 bananas)  You need 1 1/2 cups of banana/applesauce mixture
• 5 tbsp unsalted butter, melted and cooled slightly
• 1 tbsp vegetable oil
• 1/4 cup buttermilk (or use regular milk with 1/2 tsp lemon juice to sour it)
• 2 eggs, beaten
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts or pecans, optional

Instructions

 

• Preheat your oven to 350 degrees.  Grease or spray with cooking spray a 9 x 5 loaf pan.Mash the bananas in a medium mixing bowl until smooth.
• Mash the bananas in a medium mixing bowl until smooth.
• Whisk in the butter, oil, eggs, buttermilk and vanilla until well combined.
• Mix flour, granulated sugar, brown sugar, baking soda and salt in a large bowl.  Add 1/2 cup chopped nuts if desired.
• Pour wet ingredients into the dry ingredients and stir with a wooden spoon just until combined.
• Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.  Bread will be cracked on top and golden brown.
• Cool in the pan for 10 minutes, then transfer to a wire rack.
• Notes: *Use very ripe bananas - heavily spotted or even black bananas give the best flavor and moisture. *Don't overmix the batter, it keeps the bread soft. *Wrap leftovers tightly - banana bread tastes even better the next day! *Optional add-in ingredients:  1/2 tsp cinnamon, 1 cup chocolate chips, 1/2 cup chopped nuts or a swirl of Nutella. *Make banana bread French toast with leftovers. *Keep at room temperature up to 3 days in anirtight container.  Refrigerate up to a week.  Freeze by wrapping slices individually for up to 3 months.

Tried this recipe?Let us know how it was!