Banana Nut Bread 2 Bananas – The trick to making super moist, healthy banana bread is to add white and whole wheat flour to the recipe, add olive oil, and use whole bananas!
I love a good banana bread. But it’s easy to try to bake one and it comes out dry and bland. Not with this recipe! This super moist banana bread recipe is not only delicious but healthy too!
Banana Nut Bread 2 Bananas
There are a few tricks to making moist banana bread. Using olive oil helps keep it moist, as does most bananas—I used four, which also helps make the bread naturally sweet. This means that the recipe does not contain a lot of sugar, but it is still very tasty.
Easy Banana Bread Recipe
This banana bread recipe uses both white and whole wheat flour, which helps increase the nutrition but maintains a light and fluffy texture.
I like to use olive oil for baking. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest oils out there, and baking with olive oil is huge in the Mediterranean diet. But health benefits aside, I like it better than butter in most cases.
Using cooking oil keeps things moister than using butter. And best of all, it stays moist all day, while baked goods with butter tend to dry out quickly.
I also love that you don’t need to soften or thaw it – just add some olive oil to the bowl and you’re good to go!
The Best Banana Bread ~sweet & Savory
And since the banana bread batter is poured into a greased loaf pan, making banana bread is a breeze. Just flip the pan upside down
That said, butter is also delicious. Feel free to use other oils like coconut or canola in this recipe. And I recommend that the final product be served hot, topped with a generous helping of salted butter. YUM.
Then, when I’m ready to bake, I pop them in the microwave, cut off the top, and slide on the banana peel!
Full disclosure: it looks absolutely disgusting when it comes out. It’s weird and very uncomfortable. But, I swear, this trick is a life changer when baking bananas!
My Favorite Banana Bread Recipe
Best of all- when it’s frozen like this, it’s super soft, so you don’t have to worry about freezing the bananas separately. Just slide it into a bowl and mix!
I recommend using a glass loaf pan to make banana bread. I’ve used iron before and almost every time, the edges of the bread come out dry and taste burnt.
This is because the darker the pan, the hotter it will be in the oven. And if it’s too hot, it will overcook the edges of the banana bread before it gets a chance to cook completely.
Enter: glass bakeware. I like to use white ceramic baking dishes the same way they do- they won’t get hot and overcook parts of whatever you’re cooking. I have these and they have served me well!
Easy Vegan Banana Bread
The cooking time depends on several factors – the height, how big the bananas are, how big the eggs are, how hot your oven is, etc.
Make sure you check for doneness by inserting a toothpick (or cake tester) into the center of the bread and removing it. If it comes out clean – the bread is done! Sticking to green dough takes a long time.
You can keep this olive oil banana bread at room temperature for several days and it will stay very moist and delicious. Just make sure to store in an airtight container. You can refrigerate it for a long time and freeze it for several months.
I usually cut it up and save it for next time, so I can have a slice for breakfast in the morning without worrying about running out of cutting boards. I like to microwave when I have time, because warm banana bread is so good.
Banana Bread Recipe
This healthy banana bread recipe is super moist, made with four bananas, extra-virgin olive oil, and whole wheat flour!
Serving: 1 piece | Calories: 259 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 12 grams | Saturated fat: 2 g | Cholesterol: 33 mg | Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 17 grams | Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg
The nutrition information provided is my best guess and does not include any added sodium from seasoning to flavoring and does not take into account the label. I use an automated API to calculate this information. Feel free to calculate them using one of these tools:
Have you made this recipe? I’d love to hear how it went! Comment below and rate 🙂 Sure, there are many good banana bread recipes and everyone claims to bake the best banana bread. I am here to tell you that this recipe is the best. I have many easy banana bread recipes on this website, but this recipe is simple and delicious.
Banana Blueberry Bread
I don’t know about you, but when I make banana bread, it never ends the day in my house. That banana bread will be gone by dinner. And my hungry baby almost ate half of it!
A ripe banana! Ripe bananas taste sweeter than fresh ones. You want to use a good, ripe banana for the best flavor.
Dark brown sugar! Most banana bread recipes call for using only white sugar, but using brown sugar adds flavor to banana bread. This recipe uses a mixture of white and brown sugar.
Fortunately, the answer to this question is, “Yes!” It is better if you have a banana that is soft and covered with a brown disc. If your bananas are not yet ripe, bake unpeeled bananas on a baking sheet in a 250°F oven until soft, 15 to 20 minutes. Allow to cool, peel and start baking.
Healthy Banana Bread
Lucky for us, this recipe makes two loaves of the best banana bread ever! Eat the bread now, then freeze the bread for later.
Yes! Banana bread is very cold. Wrap your banana bread tightly in plastic wrap a few times to help it stay fresh and hold its shape. Slip the wrapped banana bread into a large freezer bag for extra protection. The bread will stay fresh in the fridge for 2 to 4 months.
If you want to freeze individual pieces, that’s fine too. Just wrap each piece in plastic and place the wrapped pieces in a large freezer bag. As desired, remove pieces to melt and enjoy. This is great to do if you are sending slices with someone for breakfast in the morning or adding slices to a lunch box.
Serving: 1 slice (cut each loaf into 8 slices), Calories: 350 kcal, Carbohydrates: 55 g, Protein: 5 g, Fat: 12 g, Saturated fat: 7 g, Cholesterol : 57 mg, Sodium: 237 mg : 208 mg, Fiber: 1 g, Sugar: 29 g, Vitamin A: 440 IU, Vitamin C: 1.7 mg, Calcium: 67 mg, Iron: 1.8 mg
Banana Bread With Sour Cream » Hummingbird High
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Hello! I’m Lori Lange, recipe creator, cookbook author, and mom. Enjoy over 3,000 recipes, fun tips and travel adventures! My banana bread recipe from 2013, and the best!! This recipe makes two very moist and flavorful loaves with simple ingredients and a wooden spoon! The Last Banana Bread Recipe You’ll Ever Need!!
First, a quick disclaimer. I am guilty of saying that some of my recipes are the best. I see that makes a lot of sense. But I promise you, I do not take these words lightly.
I’ve had this banana bread recipe since 2013! And yes, I have tried other recipes, but I always come back to this one. I make this quick bread recipe almost every week and I won’t lie if I say it doesn’t last more than 3 days!
Eggless Banana Bread With Yogurt
However, over the years, I’ve discovered that overripe frozen bananas turn out to be great banana bread!
Because bananas become very soft and liquid when thawed. And all those juices are gold! Do not drain the liquid, it makes the bread moist and delicious.
If you find nice and ripe bananas with lots of black spots, keep them in the fridge. (And yes, black bananas are fine to use!)
Use a very large bowl to prepare the dough. I use a 4qt container (the largest container in this set).
Easy Recipe For Banana Bread ! Soft And Moist
To test for doneness, insert a long wooden skewer or toothpick. If it comes out clean, the bread is done!
And if you want to make a half batch (just one loaf, or 12 muffins), follow my Banana.
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