Super Moist Banana Bread
If you have overripe bananas, this is a great way to use them up. This is my mother’s delicious banana bread recipe—it’s moist inside, with a perfectly crunchy crust! You can also find this recipe in my book, How-To Cookbook for Kids.
Super Moist Banana Bread
It was always a treat when my mom made us banana bread growing up. We always knew if the bananas were getting ripe, we’d probably be enjoying banana bread soon.
Even now, I get super excited when my mom tells me she made banana bread and to visit and pick some up.
So, this banana bread recipe is really close to my heart and I am so happy to be able to pass it on to you guys here, and in my book. It’s super easy to make and incredibly yummy to eat!
What I love about it is that the crust is just as good as the bread. So, it has a perfect crust and every bite is amazing. You can always mix in walnuts or chocolate!
Tools/Equipment
9 x 5-inch loaf pan
Parchment paper
2 medium bowls
Whisk
Spatula
Large bowl
Hand mixer
Wire cooling rack
Super Moist Banana Bread
If you have overripe bananas, this is a great way to use them up.
This is my mother's delicious banana bread recipe—it’s moist inside, with a
perfectly crunchy crust. Add in walnuts or chocolate chips!
Ingredients
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3-4 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
1. Preheat the oven and prepare the pan. Place the rack in the middle position and preheat the oven to 350°F. Grease a pan with cooking spray, line the pan with parchment paper, and set aside.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour,
baking powder, and baking soda, and set aside.
3. Prepare the wet ingredients. In a medium bowl, combine the bananas and sour cream and set aside.
4. Make the banana bread batter and bake. In a large bowl, use the hand mixer to cream butter and sugar using medium speed. Add egg and vanilla extract, and beat until smooth. Slowly add in dry ingredients, using the mixer on low speed, until combined. Pour the batter into the loaf pan, and bake for an hour or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for an hour before serving.
Notes
ANOTHER IDEA: Give it a little extra oomph! Mix in 1 cup chocolate chips or ½ cup chopped walnuts when adding the dry ingredients.
SUBSTITUTIONS: You can use brown sugar and browned butter as well.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 188mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 3g
Nutritional information may vary.
How Do You Keep Banana Bread Moist?
Tightly wrap the bread in plastic wrap or in between two paper towels in an airtight container. This will help to retain moisture as well as catch any moisture that might come out.
Can I Freeze Banana Bread?
Yes. Banana bread can be frozen! Make sure that it is fully cooled and then wrap it in plastic wrap tightly. Then wrap it in tinfoil and freeze for up to 2 months.
What Can I Mix In?
You can mix in walnuts, chocolate chips, dried fruits, coconut, or you can leave the bananas a bit chunky to leave chunks in the bread.
Time to Bake!
I really hope that you love this recipe, it is one of my favourites and I hope that you will love it as much as I do.
If you like this recipe, there are 49 more that are easy, delicious, and you can get the kids involved.
Be sure to grab my book that is now available everywhere books are sold. Grab your copy of the How-To Cookbook for Kids today!
Do you love moist banana bread?
Let me know, til then—cheers m’deres!
PIN FOR LATER:
Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela and partner and best friend to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.
