THE BEST BANANA BREAD RECIPE - Super Moist Banana Bread

This is the only Banana Bread recipe you need. It’s super moist, so easy, and prepared in just 10 minutes. Suitable for less experienced bakers as well.

Want some chocolate, peanut butter, or coconut flakes in your banana bread? No problem! I show you how to make the Banana Bread of your dreams.

Not in the mood for bananas? Then check out my Cinnamon Apple Bread,if apples are more your thing.

Why this Banana Bread works:

1. This recipe is super easy to make. It’s suitable for all kind of bakers, from beginner to advanced.
2. The high amount of bananas, the brown sugar, and the oil keep the Banana Bread moist.
3. There is less sugar in the bread because the bananas make sure that it is sweet.
4. You can add different flavors like peanut butter or chocolate (I show you how).
5. It’s prepared in just 10 minutes!

HOW TO MAKE THE BEST BANANA BREAD IN THE WORLD

FIRST STEP: Start with combining the flour, baking powder, cinnamon, and salt. Set aside.

SECOND STEP: Then mash or puree the bananas and transfer to a large mixing bowl and add the brown sugar. Whisk by hand just until combined. Then slowly add oil while you whisk and stir just to combine.

The batter should look like in the picture below:

THIRD STEP: Add eggs, and vanilla and whisk just until incorporated and looks like below.

FOURTH STEP: Then add dry ingredients and stir just to combine. The batter is thick as you can see in the picture below.

FIFTH STEP: Fold in banana chunks until evenly combined. Transfer to a 9×5″ (23x13cm) loaf pan and spread evenly.

SIXTH STEP: Top with a halved banana if desired and sprinkle with cinnamon sugar if desired. This is optional but highly recommended. Bake for 55-65 minutes or until a toothpick in the center comes out clean.

BAKER’S TIPS:

• Pureeing instead of mashing the bananas make the banana bread even moister.
• Line the pan with parchment paper for easy removing after baking.

SUBSTITUTIONS

If you are looking for healthy, gluten-free, or vegan Banana Bread, I got you covered.

Substitute

• canola/vegetable oil for applesauce 1:1
• canola/vegetable oil for healthier oil, like coconut 1:1 (opt in for a mild flavored oil)
• 1/2 cup sugar for 1/3 cup honey or maple syrup
• all-purpose flour for Bob’s Red Mill gluten-free flour 1:1
• eggs for flax eggs 1:1

If you go for a healthier version, you might want to skip the crunchy sugar topping as well. Therefore, you could top the Banana Bread with some chopped nuts for extra crunch.

Be aware that every substitution will affect the texture of the Banana Bread slightly.

HOW TO MAKE BANANA BREAD MOIST AND FLUFFY

1. Correct measuring of the ingredients

I highly recommend using a kitchen scale, for the most accurate results.

If you don’t have a kitchen scale then spoon and level the dry ingredients as follows: Use a tablespoon and spoon the flour into the measuring cup. Level it with the back of a knife. Don’t push the flour into the cup. Although this will bring you the best results if using cups, it’s still not as accurate as measuring with a kitchen scale.

2. Mixing the batter by hand

The next secret to ultra moist Banana Bread is whisking the batter by hand. By using an electric mixer, it’s possible to overmix the batter. If you overmix the batter, too much gluten develops in the bread. The result would be a dense and rubbery Banana Bread.

3. Using a toothpick to check the consistency

The Banana Bread will take about 55-65 minutes until it is done. Because every oven is different, it’s always the best to use a toothpick to check the consistency. The toothpick should come out clean with just a few cake crumbs on it.

4. Oil and brown sugar in Banana Bread

Oil contains more fat and less water than butter. So oil keeps cakes and also Banana Bread moister than butter because of the high amount of fat. Brown sugar is naturally moist and keeps Banana Bread moister compared to dry white sugar.

HOW TO ADD ADDITIONAL FLAVORS TO THE BANANA BREAD (CHOCOLATE CHIPS, NUTS, COCONUT, PEANUT BUTTER)

In the end, when you fold in the banana chunks you could fold in the following ingredients as well:

• 1 cup (175g) chocolate chips
• 1 cup (125g) nuts of your choice
• 1 cup (100g) coconut flakes

If you want to add a combination of additional mix-ins, then make sure that all mix-ins are 1 cup in total – for example, 1/2 cup of chocolate chips plus 1/2 cup of nuts.

You could also make a Peanut Butter Banana Bread. Therefore add 1/2 cup (125g) of creamy peanut butter to the banana bread batter before you add the oil and mix just until combined. The rest of the recipe stays the same. You could also add some of the prior mentioned mix-ins or skip the sugar crust on top.

RECOMMENDATION: Add 1 cup of chocolate chips to the Peanut Butter Banana Bread. See picture below.

HOW TO CONVERT A BANANA BREAD LOAF INTO MUFFINS

If you want to make Banana Bread Muffins, that’s absolutely possible with this recipe. Here is how to do that:

The whole recipe makes about 19-20 muffins. Just line two 12 muffin pans with cupcake liners and fill the liners between 3/4 to almost full. Bake at 425°F for 5 minutes, then lower the temperature to 350°F and bake additional 11-14 minutes or until a toothpick in the center comes out clean.

To make Banana Bread Muffins instead of a loaf is also great if you are looking for a small batch recipe. Simply cut the recipe by half and you will end up with about 9-10 muffins for your next breakfast or dessert.

HOW TO STORE BANANA BREAD

This Banana Bread recipe keeps well and stays moist up to 3 days when stored in an airtight container at room temperature. Before you transfer it to the container, make sure that the bread is completely cooled.

If you skip the halved banana on top of the bread, you could further increase shelf live by 1-2 days.

NOTE: If it is not possible to store it in a cool place at room temperature because it’s hot where you live, you may refrigerate the Banana Bread in an airtight container instead of storing it at room temperature.

HOW TO FREEZE BANANA BREAD

Banana Bread is always best eaten fresh. However, if you plan to freeze the Banana Bread, let it cool completely. Then wrap tightly in plastic wrap twice, place in a freezer bag and remove as much air as possible. It freezes well up to 3 months.

To thaw, unwrap the loaf, put it on a wire rack, and let stand at room temperature for 3-4 hours. Then transfer to an airtight container.

NOTE: You may want to skip the halved banana and the sugar crust on top if freezing Banana Bread. Otherwise, it can get soggy at the top while thawing.

Super Moist Banana Bread

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

 

This is the only Banana Bread recipe you need. It's super moist, so easy, and prepared in just 10 minutes. Want some chocolate, peanut butter, or coconut flakes in your banana bread? No problem! I show you how to make the Banana Bread of your dreams.

Course: Breakfast, Dessert

Cuisine: American

Keyword: Banana Bread Recipe, How to make Banana Bread, Moist Banana Bread

Servings: 12 servings

Calories: 267 kcal

Author: Sabine Venier

Ingredients

• 2 cups all-purpose flour, spooned and leveled (240g)
• 2 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 14 oz mashed or pureed bananas (400g)
• 1/2 cup packed brown sugar (100g)
• 1/2 cup mild flavored vegetable or canola oil (120ml)
• 2 large eggs
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 2 medium-sized bananas, chopped

OPTIONAL: Topping

• 1 tbsp granulated white sugar
• 1/2 tsp cinnamon
• 1 banana, halved

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x5 inch (23x13cm) loaf pan with parchment paper with an overhang around the edges to easily lift the bread out of the pan after baking. 
2. In a small bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
3. In a large mixing bowl, using a whisk, whisk mashed bananas and brown sugar just until combined. Slowly whisk in oil just to combine. Add eggs and vanilla and stir just to combine. Add dry ingredients and whisk just until combined. Fold in banana chunks. Transfer batter to the prepared pan.
4. OPTIONAL topping: In a small bowl, combine sugar and cinnamon.
5. Top batter with halved banana and sprinkle with cinnamon sugar if desired. Bake for 55-65 minutes or until a toothpick in the center comes out clean. Remove from the oven and let cool for 15 minutes. Then remove the banana bread from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

CONVERT BANANA BREAD INTO MUFFINS:

If you want to make Banana Bread Muffins, line two 12 muffin pans with about 19-20 cupcake liners. Fill liners between 3/4 to almost full. Bake at 425°F / 220°C for 5 minutes. Then lower the temperature to 350°F / 175°C and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Divide recipe in half for 9-10 muffins. 

SUBSTITUTIONS:

You could consider the following substitutions:

Replace...

• vegetable/canola oil with applesauce 1:1
• 1/2 cup white sugar with 1/3 cup honey or maple syrup
• vegetable/canola oil with healthier oil like coconut 1:1 (opt in for a mild flavored oil)
• all-purpose flour with Bob's Red Mill gluten-free flour 1:1
• eggs with flax eggs 1:1

You could fold in the following mix-ins before you transfer the batter to the pan:

• 1 cup (175g) chocolate chips
• 1 cup (125g) nuts of your choice
• 1 cup (100g) coconut flakes

If you want to add a combination of additional mix-ins, then make sure that all mix-ins are 1 cup in total - for example, 1/2 cup of chocolate chips plus 1/2 cup of nuts.

You could also make a Peanut Butter Banana Bread. Therefore add 1/2 cup (125g) of creamy peanut butter to the banana bread batter before you add the oil and mix just until combined. The rest of the recipe stays the same. You could also add some of the prior mentioned mix-ins or skip the sugar crust on top.

RECOMMENDATION

• Spoon and level the flour or use a kitchen scale for most accurate results.
• Don't overbake the banana bread or it will end up dry.

Nutrition Facts

Super Moist Banana Bread

Amount Per Serving

Calories 267

Calories from Fat 90

% Daily Value*

Total Fat 10g

15%

Saturated Fat 1g

5%

Cholesterol 35mg

12%

Sodium 114mg

5%

Potassium 355mg

10%

Total Carbohydrates 40g

13%

Dietary Fiber 2g

8%

Sugars 17g

Protein 4g

8%

Vitamin A

1.8%

Vitamin C

6.6%

Calcium

5.6%

Iron

7.9%

* Percent Daily Values are based on a 2000 calorie diet.

Source Article : Click here

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