Sweet and Moist Banana Bread Recipe

Introduction

This sweet and moist banana bread is a classic treat that’s perfect for breakfast, snacks, or dessert. Made with ripe bananas and a tender crumb, it delivers rich flavor and comforting texture in every slice. Whether you’re a banana bread beginner or a seasoned baker, this recipe is sure to delight.

Ingredients

• 2 cups (424 g) sugar
• 1 cup (226 g) butter, softened
• 3 cups (384 g) sifted flour (or not, if preferred)
• 1 tsp baking soda
• 1 tsp table salt or 1.5 tsp kosher salt
• 4 to 5 eggs
• 2 tsp vanilla extract
• 1 cup nuts (optional)
• 1/2 cup buttermilk
• 1 quart mashed bananas (about 6 to 8 ripe to overripe bananas)

Instructions

1. Step 1: Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans generously to prevent sticking.
2. Step 2: In a stand mixer, cream the softened butter and sugar together until the mixture is light and fluffy.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Step 4: With the mixer on low speed, add the eggs one at a time, beating well after each addition. Then add the vanilla extract, buttermilk, and mashed bananas.
5. Step 5: Add the flour mixture to the wet ingredients in two parts, mixing until just combined. If using nuts, fold them in gently now.
6. Step 6: Divide the batter evenly between the prepared loaf pans. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the loaves from the oven and immediately turn them out onto a cooling rack. Allow to cool completely before slicing.

Tips & Variations

• For extra moistness, use overripe bananas with lots of brown spots, which are sweeter and more flavorful.
• You can substitute the buttermilk with plain yogurt or sour cream for a similar tangy moisture.
• Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• If you prefer a nut-free bread, simply omit the nuts or try adding chocolate chips instead.
• To avoid overmixing, stir the flour in gently until just combined to keep the bread tender.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze sliced banana bread for up to 3 months. To reheat, warm slices in a toaster oven or microwave for a few seconds until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas that have been thawed and mashed work well in this recipe. They may produce a slightly wetter batter, so drain any excess liquid before using.

How do I know when the banana bread is fully baked?

The best way is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs clinging, the bread is done. If it comes out wet with batter, bake for a few more minutes and check again.

Sweet and Moist Banana Bread Recipe

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★★★★★

4.9 from 105 reviews

This sweet and moist banana bread recipe delivers a tender, flavorful loaf that’s perfect for breakfast, snacks, or dessert. Made with ripe mashed bananas, sugar, butter, and optional nuts, it creates a rich texture and deliciously sweet flavor that’s sure to please any banana bread lover. The recipe involves creaming butter and sugar, mixing in eggs, buttermilk, and vanilla, then combining with flour, baking soda, and salt before baking to golden perfection.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 2 loaves (about 12 slices per loaf) 1x
• Category: Dessert, Snack, Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (384 g) sifted flour (or unsifted)
• 1 tsp baking soda
• 1 tsp table salt or 1.5 tsp kosher salt

Wet Ingredients

• 2 cups (424 g) sugar
• 1 cup (226 g) butter, softened
• 4 to 5 eggs
• 2 tsp vanilla extract
• 1/2 cup buttermilk
• 1 quart mashed bananas (about 6 to 8 ripe to overripe bananas)

Optional Ingredients

• 1 cup nuts (optional)

Instructions

1. Preheat and prepare pans: Preheat the oven to 350ºF (175ºC). Generously butter two 8.5 x 4.5-inch loaf pans to prevent sticking.
2. Cream butter and sugar: In a stand mixer, cream the softened butter and sugar together until the mixture is light and fluffy, ensuring good aeration for a tender bread.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and seasoning.
4. Add eggs and flavorings: With the mixer on low speed, add eggs one at a time, beating well after each addition to ensure thorough incorporation. Then add the vanilla extract, buttermilk, and mashed bananas, mixing to combine.
5. Combine flour mixture: Add the dry flour mixture in two batches, mixing just until the ingredients are combined. Avoid overmixing to keep the bread tender. If using nuts, fold them in gently at this stage.
6. Bake the bread: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean.
7. Cool the loaves: Remove the bread from the oven and immediately turn the loaves out onto a cooling rack. Let them cool completely before slicing to maintain moisture and texture.

Notes

• Butter the loaf pans generously to prevent sticking and make removing the bread easier.
• Use ripe to overripe bananas for maximum sweetness and moisture in the bread.
• You can add 1 cup of nuts such as walnuts or pecans for extra texture and flavor, but this is optional.
• The baking time may vary slightly depending on your oven and loaf pan size; start checking around 55 minutes.
• Allow the bread to cool completely before slicing to avoid a gummy texture.

Keywords: banana bread, moist banana bread, sweet banana bread, homemade banana bread, banana loaf