Easy Super Moist Banana Bread – If you’re anything like me, you need some good banana bread recipes. I’ve never been able to accurately predict my family’s banana consumption: one week we go through them all, and the next week they’re sitting untouched and browning in the bowl. This soft banana bread with a crunchy crust is my favorite banana bread recipe (if you’re looking for marble, chocolate, spiced, whole wheat, or coconut flavored versions, click here). The bread is phenomenal right out of the oven and delicious again toasted for breakfast the next day. My family prefers it plain, but feel free to add nuts or chocolate chips if you like.
Use very ripe bananas for a really moist, banana-like banana bread. Bananas should be at least dark yellow with lots of brown spots, and it’s good if the skin has completely turned brown.
Easy Super Moist Banana Bread
If you want to make banana bread and your bananas are not ripe enough, you have a few options:
Best Ever Banana Bread Recipe: How To Make It
If you have ripe bananas and aren’t ready to bake them, don’t let them go to waste – freeze them! I usually freeze them in bags of 2 or 3, since when mashed, they usually come out to about 1 cup (which is what most banana bread recipes call for). Simply peel the bananas and place them in an airtight container or freezer bag; when ready to use, thaw them in the bag and then grate them.
Lemon juice may seem like an unusual ingredient in a banana bread recipe, but it works well without adding lemon flavor to the bread. Similar to yogurt or buttermilk, it adds acidity to the dough that reacts with the baking powder to help the bread rise and give it a beautiful golden color, toasty flavor, and light, airy texture.
In the bowl of an electric hand mixer (or a stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Pour the batter into the prepared noodle pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.
Banana Bread With Sour Cream » Hummingbird High
Banana bread is best served fresh out of the oven, but will keep for several days wrapped in foil and stored at room temperature. It can be raised up to 3 months. When completely cooled, wrap tightly in aluminum foil or freezer paper or place in a freezer bag. Thaw overnight on the counter before serving.
I’d love to know how it turned out! Let me know by leaving a review below. Or take a photo and share it on Instagram; don’t forget to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. Data is calculated through an online food calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should be considered estimates only. Various factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Also, different online calculators give different results depending on their nutrition facts sources and algorithms. To get the most accurate nutritional information in a particular recipe, you should calculate the nutritional information with the actual ingredients used in your recipe using your favorite food calculator. The trick to making ultra-moist and healthy banana bread using extra virgin olive oil and FOUR WHOLE BANANAS, with white, wholemeal flour in the recipe!
I love a good banana bread. But it’s easy to try baking one and it comes out dry and mushy. Not with this recipe! This super moist banana bread recipe is not only delicious, it’s healthy too!
Moist Banana Bread
There are a few tricks to making the moistest banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas – I used four, which also help sweeten the bread naturally. This means that there is not a lot of sugar in the recipe, but it is still very sweet.
This banana bread recipe also uses white flour and whole wheat flour, which helps the food rise while maintaining a light and airy 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 fats out there, and baking with olive oil is great with Mediterranean cuisine. But health benefits aside, I just like it better than butter in many circumstances.
Using cooking oil keeps things much moister than using butter. And best of all, it STAYS moist for days afterward, whereas baked goods with butter tend to dry out faster.
Super Moist Banana Bread (with A Spoon)
I also love that you don’t have to soften or melt it from the solid state – just pour the olive oil into the bowl and you’re good to go!
And since the banana bread batter is poured into a greased pan, removing the banana bread is easy. Just turn the pan upside down
That said, the butter is also delicious. Feel free to use it, or another oil like coconut or canola, in this recipe. And I recommend that you serve the finished product warm, drizzled with a generous dollop of salted butter. yUM.
Then when I’m ready to bake, I pop them in the microwave, cut off the top, and slide the banana right out of the peel!
Moist Banana Bread (with Rum!)
Full disclosure: it looks absolutely disgusting when it comes out. It is mild and quite disturbing. BUT, I swear, this trick is a life changer when it comes to baking with bananas!
Best of all, when it’s frozen that way, it becomes very smooth, so you don’t have to worry about mashing the bananas separately. Just slide it right into the bowl and stir!
I recommend using a glass pan to make banana bread. I have used metal before and almost every time the edges of the bread come out dry and burnt.
The reason for this is that the darker the pan, the hotter it will be in the oven. And if it’s too hot, it will cook the edges of the banana bread before the inside has a chance to cook through.
Easy Banana Bread Recipe: How To Make It
Enter: GLASS bakeware. I like it in the same way that I like using white ceramic baking pans – they don’t get too hot and they don’t overcook some parts of what you’re cooking. I have these and they have served me well!
Cooking time will vary depending on several factors – altitude, how big the bananas are, how big the eggs are, how hot your oven is, etc.
You should make sure to check if the bread is done 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! If the raw dough is sticky, it needs more time.
You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious. Just make sure to store it in an airtight container. You can also keep it in the refrigerator for longer, even freeze it for several months.
Joy’s Easy Banana Bread Recipe
I usually slice it and then save it so I can grab a piece in the morning for breakfast without worrying about getting out the cutting board. I like to microwave it if I have time because warm banana bread is so good.
This healthy banana bread recipe is SUPER moist, made with four bananas, extra virgin olive oil, and whole wheat flour!
Serves: 1 slice | Calories: 259 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 12 g | Saturated fat: 2 g | Cholesterol: 33 mg | Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg
The nutritional information provided is my best estimate and does not include added sodium from flavoring spices, any optional ingredients, and does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Moist And Delicious Banana Bread Recipe
Have you made this recipe? I can’t wait to hear how it went! Comment and rate below 🙂 Banana Bread Put ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it’s easy to make – one bowl, no mixer needed!
Elise founded Simply Recipes in 2003 and ran the site until 2019. She has a Masters in Food Research from Stanford University.
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people do it every day. Why?
Because it really is the best banana bread recipe ever, period. You can mix everything in a bowl, you can change the amount of sugar or bananas.
Ultra Moist Banana Bread
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