Learn how to make deliciously moist banana bread. Golden brown on the outside, sweet and fluffy on the inside. This simple recipe is a family favorite. Plus, it’s perfect for when you have bananas that are just a little too ripe.
Spread some butter on top, pour a cup of coffee and you’ve got the perfect weekend treat.
How to Make Moist Banana Bread
The key to a loaf of delightful banana bread is its moistness. Here are some tips and tricks to ensure that your banana bread doesn’t turn dry:
- The bananas have to be over-ripe. When it comes to banana bread, the blacker the peel, the better. These mushy bananas give off a much sweeter flavor, making them perfect for baking banana bread. Previously frozen ripe bananas work great as well!
- Mash the bananas thoroughly. To do so, you can use a fork, a potato masher or hand mixer. This is particularly important for those who do not like munching on slimy and mushy banana bits.
- When combining dry and wet ingredients, fold them very gently with a spatula. This will result in extra tender bread.
- I know this recipe calls for 60 minutes of cook time, but check it as early as 55 minutes in. You’ll know it’s done when you see some moist bread sticking to your tester toothpick. Remove from the oven right away!
- Pecans are great, but walnuts also go really well with banana bread. The hint of bitterness in these nuts gives a nice balance to the sweetness of the banana.
- Make sure to take the banana bread out of the loaf pan as soon as possible, about 10 minutes after it’s out of the oven. Don’t leave it in there for too long – doing so will result in a soggy bottom.
1/2 cup butter (melted)
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas (mashed)
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
3. Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9x5 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
5. Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.
How to Store Banana Bread
Even when you follow all the tips mentioned above, banana bread tends to dry out when storing it overnight. Here are some storage tips to keep your banana bread moist and delicious:
- Allow your banana bread to cool on a cooling rack or a plate before refrigerating it.
- Slice your bread in thick and even slices. Eat to your heart’s content.
- In the unlikely event of leftovers, pack the remaining banana bread slices in plastic wrap while it’s still a little warm. This will prevent it from going dry. Tin foils and airtight containers also work well at preserving the quality of the bread. Make sure that it is wrapped nice and tightly.
- Place the wrapped slices inside a freezer bag. Press the bag to get rid of excess air, and gently close the seal completely.
How to Freeze Banana Bread
If you leave your banana bread wrapped in plastic on the countertop, it will stay good for about 3 to 4 days. If you wrap and refrigerate it properly, your banana bread could last for up to seven days.
But, if you need to store it for an even longer period, freezing it is also an option. Doing so will make your banana bread last for 3 whole months!
Just make sure that the bread is completely cooled before you fridge or freeze it. To serve, simply thaw it out in the fridge or at room temperature until it softens.
Tips & Tricks
Here are more ways to make your Banana Bread taste even better!
- Making banana bread requires you to measure ingredients accurately. Do not pack your measuring cup because you might end up with too much. Use a spoon to place your dry ingredients into the measuring cup, and use the back of a knife to level it.
- To ensure your bananas are mashed really well, use an electric mixer. Just rinse and dry it well before using it again to cream the butter and sugar!
And, in case your banana bread did not turn out the way you wanted, here are some things to check for.
- The banana bread didn’t rise.
There are several possible explanations behind this. You may have added too much or too little baking soda, or maybe your baking soda has already gone bad. Baking is an exact science, so little mishaps like this could be detrimental to your bread!
Another possibility is that you’ve mixed the mixture way too much. Apart from resulting in a dry loaf, over-mixing can also cause your bread to be flat. The key is to fold the batter very gently to mix the ingredients together.
Lastly, you also could have added too much of the wet ingredients. Wet ingredients tend to weigh your bread down, resulting in flat banana bread.
- The middle part of the bread has sunk.
If you find that your banana bread has sunk at the center, it most likely means that it wasn’t cooked all the way through yet when you took it out of the oven. While it may have looked done on the outside, it needs at least 50 minutes to cook.
When your bread starts to turn brown, it’s completely understandable to want to take it out right away. After all, no one wants burnt bread. But, that doesn’t mean you should take it out prematurely. Your batter of flour and mashed bananas will need plenty of time to cook completely.
If you want to avoid this from happening again, a good trick is to leave it in the open for a good 2-3 minutes after it’s cooked. Don’t forget to leave the oven door wide open, too! Doing so will give your bread time to tighten up as it settles.
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