Simple Moist Banana Bread Recipe

Simple Moist Banana Bread Recipe – If you’re 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 check them all, the next day they sit untouched and turn brown in the bowl. This soft banana bread with a crunchy crust is my basic recipe for banana bread (if you’re looking for marble, chocolate, chai spice, whole wheat, or coconut-flavored versions, click here). The bread is great straight out of the oven and delicious over and over for breakfast the next day. My family likes it plain, but feel free to add nuts or chocolate chips if you like.

For really moist banana bread, use very ripe bananas. The bananas should be dark yellow with at least brown spots and it’s okay if the peel is completely brown.

Simple Moist Banana Bread Recipe

Simple Moist Banana Bread Recipe

If you want to make banana bread and the bananas are not ripe enough, you have a few options:

Super Moist Banana Bread Recipe

If you have overripe bananas and aren’t ready to bake them, don’t let them go to waste – freeze them! I usually freeze them in 2 or 3 bags, and when mashed, they usually come out to about 1 cup (which is what most banana bread recipes call for). Peel the banana and place it in an airtight container or freezing bag. When ready to use, defrost the bag and then crush it.

Lemon juice may seem like an unusual ingredient in a banana bread recipe, but it works well without adding lemon zest to the bread. Similar to sour cream or curd, it adds acidity to the mixture which reacts with baking soda to help the bread rise and give it a nice golden color, warm flavor, and a light, fluffy texture.

In the bowl of an electric hand mixer (or hand mixer), beat butter and sugar until mixture is light and fluffy, about 2 minutes.

Pour the mixture into the prepared loaf pan and bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.

Easy Banana Bread Recipe

Banana bread is best served fresh from the oven, but it can be kept for several days, wrapped in tin foil and stored at room temperature. Can be frozen for up to 3 months. Once it cools completely, wrap it tightly with aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the counter before serving.

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This website has been written and produced for informational purposes only. I am not a certified nutritionist and the nutritional statements on this site have not been evaluated or approved by a dietician or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be considered a guarantee. The data is calculated via an online nutrition calculator, Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. A variety of factors, such as the types of products or brands purchased, the natural variability of fresh produce, and how ingredients are prepared, will change the effective nutritional information for any recipe. Also, different online calculators provide different results based on their nutrition facts sources and algorithms. To get the most accurate nutrition information for a particular recipe, you should use your favorite nutrition calculator and calculate the nutrition information using the actual ingredients used in your recipe. This easy banana bread is sweet, moist, and full of fresh banana flavor. It’s delicious and a perfect way to use up a ripe banana!

Simple Moist Banana Bread Recipe

Banana bread is one of my favorite quick breads. My chocolate chip banana bread is probably the best on earth (as a dessert), but I decided it was time to post my favorite classic recipe. It comes out perfect every time and makes enough for two loaves!

Ba’s Best Banana Bread Recipe

I adapted this recipe for Chocolate Chip Banana Bread, but used a little more sugar, a little more sour cream, and more bananas to get a really banana flavor. It’s delicious and a perfect way to use up over-ripe bananas that nobody eats. My whole family loves it!

It makes an easy breakfast, lunch, or late-night dessert when you’re craving something sweet. I love hot butter, but it tastes great with peanut butter or a piece of Nutella. You can turn the recipe into pancakes for an easy grab-and-go option. Very delicious!

You should always use ripe bananas (with brown spots) for banana bread. Never use yellow/green bananas. Soft bananas mash easily and help make the bread extra moist. The browner the banana, the sweeter it tastes.

I like to make banana bread when the bananas are in the same stage as the two photos above. You can let the stem turn black, but you don’t want to use whole black bananas that are rotten on the inside. We usually get impatient until the banana turns dark, so the first picture is the stage we usually add.

Banana Bread With Chocolate Chips

If you don’t have ripe bananas in your store, here are some ways you can try to ripen your bananas quickly.

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This easy banana bread is sweet, moist, and full of fresh banana flavor. It’s delicious and a perfect way to use up a ripe banana!

Simple Moist Banana Bread Recipe

To make the muffin: Pour the mixture into muffin tins. This recipe makes 24 regular-size muffins. Bake for 20 to 25 minutes, until slightly golden and a clean toothpick comes out.

The Best Banana Bread Recipe

To make mini loaves: This mixture fills 4 small loaves. Bake for 35 to 45 minutes, until lightly golden brown and a clean toothpick come out.

Calories: 197 calories, carbohydrates: 28 g | Protein: 2 g | Fat: 7 grams | Saturated fat: 4 g | Cholesterol: 39 mg | Sodium: 242 mg | Potassium: 105 mg | Sugar: 15 grams | Vitamin A: 265 IU | Vitamin C: 1.7 mg | Calcium: 17 mg | Iron: 0.9 mg Banana Bread Put these ripe bananas to use in the best banana bread recipe ever. Moist and delicious, easy to prepare – one bowl, no blender needed!

Elise founded Simply Recipes in 2003 and ran the site until 2019. She holds a master’s degree in food research from Stanford University.

This banana bread has been one of the most popular in Simple Recipes for over 10 years. Thousands of people make it every day. why?

Easy Banana Bread

Because it really is the best recipe for banana bread, period. You can mix everything in one bowl, you can change the amount of sugar or bananas. What is the secret of its wonderful taste? melted butter.

The beauty of this banana bread recipe is that you don’t need a fancy blender! You will need a mixing bowl, a fork for whisking the eggs, and a sturdy spoon for mixing the mixture. The amount of sugar is flexible. The original recipe called for a cup of white sugar, but most people, including me, do well with 3/4 cup and many are happy with a 1/2 cup.

You can throw chopped nuts, raisins, or chocolate chips into a cup if you like, or put the mixture in muffins and make banana muffins instead. You can go further and prepare banana bread with chocolate.

Simple Moist Banana Bread Recipe

I was given this banana bread recipe years ago by my friend Heidi H., who asked the mother of a skiing friend years ago for the recipe. Hockmere. Thanks Heidi!

Joy’s Easy Banana Bread Recipe

This recipe calls for an 8″ x 4″ loaf pan, and it produces a tall loaf. This recipe also works in an 8 1/2″ x 4 1/2″ loaf pan, producing slightly shorter loaves. Since the pan is quite large, the baking time is short: 47-57 minutes. A 9″ x 5″ skillet will produce particularly short bread but still delicious; Bake for 45 to 55 minutes.

No blender required for this recipe! Cleaning is also easy. If you like, you can mix everything in one bowl.

This recipe calls for an 8″ x 4″ loaf pan. If you are baking in an 8 1/2 by 4 1/2 inch skillet, bake for 47 to 57 minutes. If you’re baking in a 9″ x 5″ skillet, bake for 45 to 55 minutes. Note that a larger pan size will produce a flatter loaf.

The best bananas to use in banana bread are ripe bananas. The yellow peel should be at least half brown, and the inside of the banana should be soft and brown.

Award Winning Banana Bread Recipe

* The Percent Daily Value (DV) tells you how many nutrients in a meal contribute to your daily intake. 2000 calories per day is used for general nutritional advice.

Nutritional information is calculated using an ingredient database and should be considered discretion. In cases where multiple component options are also provided

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