Moist & Delicious Banana Bread

Course: Dessert

Cuisine: American

Keyword: banana bread

Prep Time: 20

Cook Time: 1 5

Servings: servings

Calories: 483kcal

Author: Kara @I Scream for Buttercream

A moist and delicious banana bread made with a touch of butter, cinnamon, brown sugar and of course, yummy bananas. Use super ripe bananas to get the most flavor.

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US Customary - Metric

Ingredients

2 cups all purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup mashed bananas (about 3 medium very ripe bananas)
½ cup granulated sugar
½ cup packed brown sugar
¼ cup vegetable oil
¼ cup melted unsalted butter (½ stick of butter - make sure the butter is not hot when added)
⅓ cup milk (mixed with 1 teaspoon of lemon juice or white vinegar)
2 teaspoon vanilla extract
2 large eggs
⅔ cup chopped walnuts or pecans (optional)
1 cup mini chocolate chips (optional)

Instructions

Preheat the oven to 325 degrees F. Spray a 9" loaf pan with non-stick spray and set aside. (See notes if you don't have a large loaf pan)
Mix the ⅓ cup of milk with 1 teaspoon of lemon juice or vinegar and let sit while you mix up the batter. (You could also use buttermilk and omit the lemon juice or vinegar)
Take a half a stick of butter (¼ cup) and melt it in a small bowl and set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk well and set aside.
In another bowl, mash the bananas, then add the granulated sugar, brown sugar, oil, melted butter (make sure that it's not super hot), the milk that was mixed with lemon juice or white vinegar, vanilla extract and eggs. Mix well with a whisk.
Pour the liquid mixture into the dry mixture and mix well with a spoon. Do not over-mix. Only mix until all the ingredients are well incorporated. It's okay to leave a few small lumps in it.
Pour the batter into the sprayed loaf pan.
Bake at 325 degrees for approximately 1 hour, 5 minutes for dark coated pans and about 1 hour plus 15-20 minutes for lighter or disposable pans. A toothpick inserted into the center will come out with a few moist crumbs on it or clean, but no liquid batter on it.
Cool the bread in the pan on a cooling rack for about 15 minutes, then turn the bread loaf out of the pan and let cool completely on the rack.
Once cool, wrap with plastic wrap and let sit overnight before serving. (This last step is optional, but it allow the flavors to intensify.)

Notes

This recipe makes a large loaf. If you do not have at least a 9" loaf pan, you'll need to split the batter into two smaller loaf pans and then bake for a shorter amount of time.

This bread will keep for almost a week out of the fridge. Place in the fridge after a few days though to prolong it's freshness. Make sure to wrap it well with plastic wrap so it will stay fresh and retain it's moisture.

Warm up slices in the microwave for a few seconds. It's really good with a bit of butter or peanut butter.

This bread can be frozen for up to a month if wrapped well in plastic wrap and foil.

Nutritional values are an estimate.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions and other tips.

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Nutrition