Moist Banana Bread

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An easy and moist Banana Bread recipe that is loaded with bananas and toasted walnuts. The very best way to use up overripe bananas this bread is tender and packed full of flavor!

HOW TO MAKE BANANA BREAD:

This recipe makes one loaf of banana bread. The first step is to preheat your oven and prepare a loaf pan with non-stick cooking spray or grease with butter and line a parchment paper.

In a mixing bowl, cream together the softened butter and sugar.

Mash bananas with a fork and add them to the creamed butter-sugar mixture along with 2 eggs. Mix well until ccombined.

Shift the flour, baking soda and salt into the batter. Mix well without any lumps.

Then add in the vanilla extract and chopped walnuts. Fold everything very well.

Transfer the batter into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean.

MOIST BANANA BREAD TIPS:

Here are some other helpful tips in making the perfect loaf of banana bread!

  • The riper the banana, the sweeter! They are also easier to mash. One thing we’ve learned is that if you don’t mash your bananas enough, they will sink to the bottom, so just keep that in mind!
  • If you use a metal loaf pan, it distributes the heat more evenly, where there is more of a chance of uneven cooking in ceramic pants.
  • Over mixing the batter will make your bread dense and chewy. Fold the wet/dry mixtures by hand just until combined.
  • Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness.

HOW DO YOU KEEP BANANA BREAD MOIST?

The best way to keep banana bread moist for days is to wrap it tightly! Once your bread is baked and cooled, I recommend wrapping tightly in plastic wrap. Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid. Stored this way on the counter, your bread will last up to 3 days. If you’d like, you can store it wrapped in the refrigerator for up to 6 days.

HOW TO STORE THIS BREAD?

Stays well for up to a week in refrigerator when stored airtight. Just warm it up for 15 secs in microwave before serving.

You might also like,

Super Moist Chocolate Chip Banana Bread

Eggless Double Chocolate Banana Bread

Morning Glory Muffins

Eggless Banana Oats Muffins

Banana Pecan Muffins

MOIST BANANA BREAD RECIPE:

INGREDIENTS:

3 medium-sized bananas, very ripe
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar or brown sugar or honey
2 large eggs
1 1/2 cup all-purpose flour or whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup walnuts, toasted

DIRECTIONS:

  1. Preheat the oven to 350°F. Grease and line a bread loaf pan with parchment paper.
  2. In a mixing bowl, cream together the softened butter and sugar.
  3. Mash bananas with a fork and add them to the creamed butter-sugar mixture along with 2 eggs. Mix well until combined.
  4. Shift the flour, baking soda and salt into the batter. Mix well without any lumps. Then add in the vanilla extract and chopped walnuts. Fold everything very well.
  5. Transfer the batter into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean.
  6. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.

RECIPE NOTES:

  1. The riper the banana, the sweeter! They are also easier to mash. One thing I’ve learned is that if you don’t mash your bananas enough, they will sink to the bottom, so just keep that in mind!
  2. If you use a metal loaf pan, it distributes the heat more evenly, where there is more of a chance of uneven cooking in ceramic pants.
  3. Over mixing the batter will make your bread dense and chewy. Fold the wet/dry mixtures by hand just until combined.
  4. Store it in refrigerator in airtight container. When serving the next day, warm it for 10 secs in microwave. Its just melts in mouth!!
  5. You can add any chopped nuts or chocolate chips to the batter before baking if desired.
  6. Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

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