Very Moist Banana Nut Bread Recipe

Very Moist Banana Nut Bread Recipe – Banana Bread Add ripe bananas to the best banana bread recipe. Moist and delicious, easy to make – one bowl, no mixer needed!

Elise founded Simply Recipes in 2003 and ran the site until 2019. He holds an MA in Food Science from Stanford University.

Very Moist Banana Nut Bread Recipe

Very Moist Banana Nut Bread Recipe

This banana bread has been Simply Recipes’ most popular recipe for over 10 years. Thousands of people make it every day. Why?

The Ultimate Moist Banana Bread (with Step By Step Photos!)

Because this is the best banana bread recipe, period. You can mix everything in a bowl, change the amount of sugar or bananas. And the secret to its great taste? melted butter.

The beauty of this banana bread recipe is that you don’t need a fancy mixer! All you need is a mixing bowl, a fork to beat the eggs and a sturdy spoon to mix the batter. The amount of sugar is flexible. The original recipe called for one cup of white sugar, but most people, myself included, are fine with 3/4 cup, and many are happy with 1/2 cup.

If you want, you can throw in a cup of chopped nuts, raisins or chocolate chips, or you can put the batter in muffin tins and make banana muffins instead. You can even go a step further and make Chocolate Banana Bread.

I got this banana bread recipe a few years ago from my friend Heidi H, who asked for the recipe many years earlier from the mother of a skiing friend of mine – Mrs. Hockmeyer. Thank you Heidi!

Banana Walnut Bread Recipe {made From Scratch!}

This recipe calls for an 8-by-4-inch loaf pan that makes a tall loaf. The recipe also works in an 8 1/2-by-4 1/2-inch loaf pan, making slightly shorter loaves. Since the pan is slightly larger, the cooking time is shorter: 47-57 minutes. A 9-by-5-inch pan makes an especially short but still delicious loaf; Bake for 45-55 minutes.

You don’t need a mixer for this recipe! Cleaning is also easy. If you want, you can mix everything in a bowl.

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

Very Moist Banana Nut Bread Recipe

The best banana for banana bread is a ripe banana. The yellow skin should be at least half brown, and the inside of the banana should be soft and brown.

Moist Banana Bread With Dates Recipe

*% Daily Value (DV) shows how much the nutrient in a part of the food contributes to the daily diet. 2000 calories per day is used for general nutritional advice.

Nutritional information is calculated using the ingredient database and should be considered approximate. In cases where more than one ingredient alternative is given, the one listed first will count towards the nutrition. Garnishes and optional ingredients are not included. This is simply the best banana nut bread recipe! We’re talking moist, delicious, perfectly sweet and nutty. No mixer needed, super quick and easy to make!

Is there anything better than warm banana nut bread straight from the oven? It sounds like a lot, but seriously, a good moist banana bread is one of my favorite things in the whole world, especially with a good coffee.

I love to bake banana bread, although I rarely have ripe bananas. Sometimes I buy bananas and won’t let anyone eat them, just to ripen them and use them for banana bread!

Grandma’s Banana Nut Bread

I love Costco’s banana bread, but I always find it too sweet for my taste, but I like that it’s moist. I’ve been on a mission for years to make my own version, but slightly sweet or perfectly sweet for my taste. It’s safe to say that I’ve been making this banana nut bread for decades, and I’ve had plenty of time to perfect it.

Be sure to check out the tips below for the best banana bread, and if you follow all my tips and instructions, it’s impossible to fail with this recipe.

Every oven is different, so don’t worry if the bread isn’t ready after 45 minutes. Prepare some clean toothpicks and then test the bread by inserting a toothpick into the center of the loaf. If a little dough comes out, add another 5-10 minutes until a toothpick comes out clean.

Very Moist Banana Nut Bread Recipe

For a dairy-free version, omit the yogurt and add applesauce. I do this very often because hubs goes through a phase and the last phase he went through he thought he was lactose intolerant so I had to make all kinds of dairy free recipes.

Best Banana Walnut Bread

There are two good methods you can use if you really want bread, but your bananas are not quite ready yet.

1. Place bananas on a baking sheet and bake at 250°F for 10-20 minutes. It depends on how ripe the banana is. Keep an eye on them and add time as you see fit.

On another day, put the banana in a paper bag and fold the top to seal out the outside air. So they stay in a bag full of ethylene, which makes them ripen. If you add an apple, fig or pear to the bag, they will ripen a little better.

Here’s your chance to personalize this heavenly bread! I like to mix chocolate chips into my banana nut bread. Change the type of nuts you use, or dried fruits such as raisins or blueberries are also great additions!

Banana Bread With Applesauce • Unicorns In The Kitchen

Wrap the banana nuts tightly in plastic wrap or store in an airtight container. It will keep for 3 days on the counter or about a week in the fridge. I like to cook banana bread slices for 20-30 seconds to soften them, especially if they’ve been in the fridge.

Frozen banana bread. Freeze the whole loaf or individual slices. It will last for 3-4 months in the freezer!

Wrap individual loaves or slices tightly in plastic wrap, even if storing in an airtight container. Some moisture is released from the bread, which can cause freezer burn without plastic wrap. Allow to thaw completely at room temperature.

Very Moist Banana Nut Bread Recipe

Serving size: 1 slice Calories: 325 kcal (16%) Carbohydrates: 41 g (14%) Protein: 5 g (10%) Fat: 16 g (25%) Saturated fat: 8 g (50%) Cholesterol: 28 mg ( 9%) Sodium: 172 mg (7%) Potassium: 264 mg (8%) Fiber: 2 g (8%) Sugar: 22 g (24%) Vitamin A: 70 IU (1%) Vitamin C: 3.1 mg (4%) Calcium: 56 mg (6%) Iron: 1.4 mg (8%)

Super Moist} Sour Cream Banana Nut Bread

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I’m Joanna (Jo for short) and this is my blog where I share my culinary adventures with you. Here you’ll find a variety of recipes that use simple, everyday ingredients to create beautiful, delicious and comforting dishes, including some decadent desserts. Find it on Facebook, Instagram and Pinterest. This is the best banana bread in town with just 1 bowl and simple pantry ingredients. Moist, slightly sweet, flavorful banana bread is only an hour away! If you have spotted bananas lying around, this recipe is for you. It’s similar to my classic banana bread and family favorite banana bread muffins, only topped with walnuts for a buttery crunch.

Today I am very happy to share the best banana bean bread recipe because the truth is that I prefer banana bread with beans. Some people are banana bread purists, and others love chocolate, but I’m in the nut category (although if I’m being honest, I’ve never met a banana bread I didn’t like). Here’s a delicious, adaptable moist banana bread recipe that’s almost foolproof. It is the epitome of comfort and happiness, and at the end of the week it always seems to be banana-stained.

I made this recipe using special ingredients to make this loaf as moist as possible. Things like mashed bananas, oil, butter, and buttermilk all add moisture to banana bread so it stays soft and fluffy while baking. Also, keep an eye on the clock when baking these so you don’t overbake! Overbaked, dark and dry banana bread is not tasty.

The Ultimate Moist Banana Bread

I use this light-colored loaf pan, the sides of which do not darken too quickly. Since the bread usually takes about an hour in the oven, limit the amount of chocolate on the side. If you use a non-stick, darker metal pan, the end will be very dry. If you like crispy edges, more power to you. However, I love soft bread all the way, and I think a lighter colored loaf tin can achieve that. If you accidentally pull the loaf out of the pan and the edges are crispy, wrap it in plastic wrap if it’s lukewarm (not to be confused with hot) for an hour or two. This softens it

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