Name: Moist Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 cups sugar; 1 cup butter (room temp) - can substitute with shortening; 6 bananas (mashed); 4 eggs (room temp); 2 ½ cups all purpose flour; 2 tsp baking soda; 1 tsp salt; 1 cup chopped walnuts (optional)

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This is the only banana bread recipe you need for the rest of your life! It’s moist, delicious, and so easy to make! Let’s get baking!

While in quarantine, I’ve noticed that everyone, including myself has been baking a lot! Everything from simple chocolate chip cookies to extravagant layered cakes or tiramisu.

The most popular baking good I’ve seen in my friend’s stories is banana bread. So I decided, why not share my special recipe. This specific recipe has been in my family for years so you know that it’s a favorite!

What’s the biggest secret for a great loaf?

In my mind, a great banana bread loaf should have a really strong banana flavor. That might seem a bit obvious, but I find that a lot of times I’ll eat a slice of a loaf and won’t taste too much banana in it. That’s always such a letdown because you expect a burst of banana flavor and then don’t get it. One option is to add banana extract. don’t go with that option! That is the worst possible choice for good banana bread. Like many extracts, the banana extract gives your loaf a really artificial flavor. To give my love more of a natural flavor I use real bananas. The key to making that banana flavor shine through is to use really ripe bananas. Like really ripe! The older banana gets the sweeter it gets and the more bananay flavor it has. This way you have a really great banana taste that you’re looking for without the artificial kick that you might get from the extract.
How do you mix ingredients makes a bigger difference than you might think. The key is to have room temp ingredients. This way everything will come together a lot more smoothly. You have to start by beating your sugar and butter well until the fluffy then add in beaten eggs and mashed bananas. (Be sure to scrape down the sides of the bowl to ensure that you get all of the sugar and butter into the batter.) Now slowly start mixing in your dry ingredients. When you add in the dry ingredients you really wanna try to avoid over developing the gluten. The more you mix the batter more the gluten will develop and then you might end up with a more tough textured loaf.😕 To avoid that, stop mixing the second that your dry ingredients have combined with the wet. If necessary you might need to scrape down the sides of the bowl and just fold in the last bit of flour.

Short Version

The short version of everything up there is:

Use really ripe bananas
Don’t overmix

Now that you know that, you’re on your way to make the BEST + most moist banana bread of your life!

Moist Banana Bread Recipe

AuthorbasilanddillDifficultyBeginner

Recipe gives you 1 large loaf and roughly 8 muffins.

Yields1 Serving

Prep Time10 minsCook Time50 minsTotal Time1 hr

2 cups sugar

1 cup butter (room temp) - can substitute with shortening

6 bananas (mashed)

4 eggs (room temp)

2 ½ cups all purpose flour

2 tsp baking soda

1 tsp salt

1 cup chopped walnuts (optional)

Preheat your oven to 350 degrees and grease and flour a 9x5 loaf pan.

In a stand mixer whip together the butter and sugar until fluffy and light. Mix in the mashed bananas and beaten eggs until combined. Scape down the sides of the bowl and mix again.

In a separate bowl, whisk together the flour, salt, and baking soda. Turn on the mixer with the wet ingredients and slowly begin adding in the dry. (Don't overmix.) When the dry ingredients are mixed in, scrape down the sides and fold in the last bit of flour. Fold in the walnuts.

Pour the batter into the loaf tin and bake for 50 minutes. Check with a toothpick. If it comes out clean, let the bread cool for 10 minutes then enjoy! <3

Ingredients