Super Moist Banana Bread Recipe

Easy Banana Walnut Bread recipe that melts in your mouth! Every bite is pillowy perfect and not too sweet. Make this ultra moist banana bread for special occasions or breakfast on the go!

This is the best moist banana bread recipe for any occasion. Anyone can make it and everyone loves it! It's elegant enough for a special occasion brunch, yet casual enough for breakfast on the go. What makes it the best banana bread recipe is that it's ridiculously moist, perfectly cooked, and not overly sweet. In fact, this recipe uses a fraction of the sugar used in classic banana bread recipes, just like my Blueberry Zucchini Bread.

Super moist banana bread recipe ingredients

• butter
• sugar - this recipe uses 2/3 less sugar than many classic recipes
• overripe bananas - the spottier the skin, the sweeter the fruit!
• eggs - room temperature, if possible
• buttermilk - or any milk (you can make banana bread with yogurt too)
• vanilla extract
• sea salt
• unbleached all purpose flour
• baking soda
• walnuts

How to know when bananas are ripe enough for banana bread

Bananas are ripe enough for bread once their yellow skin has developed several dark spots or streaks. The more spots you see, the softer and riper the banana. The riper the banana, the sweeter it is. Should your banana skin be black, they're perfectly fine to use as long as they're no moldy. The bananas in this photo were full of spots on the skin, making them perfectly over ripe.

If your bananas aren't ripe enough for banana bread, there's always my Bananas Foster recipe. Yummm!

Can I use frozen bananas for banana nut bread?

Yes you can, but thaw completely before adding them to any recipe. Also, know that overripe bananas, once thawed, can be very watery and affect the consistency of the bread. I'm still experimenting with this. Stay tuned.

How to make banana bread in one bowl

1. cream together butter and sugar in a large bowl
2. add bananas and mash until creamy
3. add remaining ingredients
4. stir to combine and transfer to baking pan

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Tips to make the best moist banana bread

1. overripe bananas naturally add more moisture to bread than yellow bananas
2. room temperature ingredients can promote evenly-baked bread which prevents dry spots
3. make banana bread with yogurt or sour cream instead of milk
4. spoon the flour into the measuring cup instead of packing it in
5. don't over mix the batter once flour has been added to the batter
6. don't under bake or over bake - banana bread should register 200°F in the center, or a toothpick should come out clean when inserted in the center
7. store bread in an airtight container once it cools to prevent drying out

How to store banana bread

It's important to know where to store banana bread. Always allow baked products to cool completely to prevent condensation and mold during storage. Store banana bread at room temperature in an airtight container between 3-5 days (or refrigerate in humid environments). If you don't have an airtight container, wrap in plastic wrap or store banana bread in a ziploc bag with the air removed.

Recommended Tools

• measuring cups
• measuring spoons
• large mixing bowl
• vegetable masher (or fork)
• silicone spatula or bowl scraper
• baking loaf pan - any loaf pan will work
• airtight container

More bread recipes

• Blueberry Zucchini Bread
• French Bread
• Cranberry Walnut Bread

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📖 RECIPE

Super Moist Banana Bread Recipe

Easy Banana Walnut Bread recipe that melts in your mouth! Every bite is pillowy perfect and not too sweet. Make this ultra moist banana bread for special occasions or breakfast on the go!

5 from 6 votes

Print Pin

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Yield: 12 slices

Author: Traci - TheKitchenGirl.com

Ingredients

• 1/2 cup Butter same as 1 stick, softened
• 1/2 cup Cane Sugar
• 3 Overripe Bananas
• 2 Eggs preferably room temperature
• 2 Tbsp Buttermilk or any milk
• 1 tsp Vanilla
• 1/2 tsp Sea Salt
• 2 cups Unbleached All Purpose Flour
• 1 tsp Baking Soda
• 3/4 cup Walnuts chopped

RECIPE VIDEO

Recipe Instructions

 

• Preheat oven to 325°F. Coat loaf pan with cooking spray.
• In a large mixing bowl, cream together BUTTER and SUGAR.
• Add BANANAS and mash until creamy.
• Add EGGS, BUTTERMILK, VANILLA, and SALT. Stir to combine.
• Add FLOUR and BAKING SODA, stir until flour is halfway absorbed into batter.
• Add WALNUTS and stir just until no dry flour appears.
• Pour batter into loaf pan. Bake 65-75 minutes until a toothpick inserted in the center comes out clean.
• Allow banana bread to cool in the pan for 10 minutes on a cooling rack, then remove it from the pan and allow to cool another 20 minutes before serving.
• To store, allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days.

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

RECIPE NOTES

When are bananas ripe enough for banana bread?

 

Bananas are ripe enough for bread once their yellow skin has developed several dark spots or streaks. The more spots you see, the softer and riper the banana. The riper the banana, the sweeter it is. Should your banana skin be black, they're perfectly fine to use as long as they're no moldy.

 

Can I use frozen bananas for banana nut bread?

 

Yes you can, but thaw them completely before adding to any recipe. Also, know that overripe bananas, once thawed, can be very watery and affect the consistency of the banana bread.

Tips to make moist banana bread

1. overripe bananas add more moisture than yellow bananas
2. room temperature ingredients help promote evenly baked batter
3. don't pack the flour into the measuring cup - spoon it in
4. don't over mix the batter once flour has been added to the batter
5. don't under bake or over bake - banana bread should register 200°F in the center, or a toothpick should come out clean when inserted in the cetner
6. store in an airtight container once it cools to prevent drying out

How to store banana bread

 

Always allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days. Ours never lasts longer than a day...it's that good!

TOOLS NEEDED

• measuring cups
• measuring spoons
• mixing bowl
• vegetable masher (or fork)
• silicone spatula
• baking loaf pan
• cooking spray

Nutrition

Serving: 3oz | Calories: 263kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 203mg | Potassium: 177mg | Fiber: 2g | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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