With its soft texture, this homemade moist banana bread is the most delicious loaf you've ever made. Better yet, you only need two super overripe bananas for this recipe.
This is the easiest and best homemade banana bread recipe. If you happen to have overripe bananas, don't throw them away. Just put them in a freezer and bake away with this one-of-a-kind quick bread recipe.
The best thing about this quick, moist banana bread recipe is its versatility. It can be served as breakfast/brunch pastries or simple desserts.
Speaking of left-over bananas, you can also make such quick and unique banana ice cream with them. Trust me, this homemade banana ice cream (on the stick) is unlike other recipes; you'll love how it turns out.
Or, if you have extra time and want to challenge your cooking skills, you can try this Vietnamese glutinous banana cake (Banh tet chuoi). The recipe is vegan and a bit complicated, but it'll be worth your time.
Homemade moist banana bread
This is a very simple recipe, you don't need any fancy nuts and a lot of bananas to make and it still tastes so delicious. You can make this banana bread with just two bananas (preferred overripe) and a stand mixer.
I've tried so many banana bread recipes, and this one remains my favorite. I have also tested this repeatedly, so rest assured that your bread will turn out flawlessly and super tasty. This quick homemade bread has a soft and moist texture with scrumptious crumbs.
Step by step instruction
A short mixing time is essential to this banana bread, so ensure you have all ingredients prepped beforehand. We don't want to overmix the batter because gluten development and too much air incorporation are undesirable.
- Mash bananas: cut bananas into small pieces and use a stand mixer fitted with the paddle attachment to mash them on a low-medium speed.
- Mix with eggs: add eggs, oil, and sugar to mashed bananas and mix on medium speed until everything is blended.
- Scrape the bowl: remember to scrape down the bowl as needed.
- Sift dry ingredients: sift high-quality AP flour, baking soda, and baking powder, then add them and salt to the banana mixture and mix until just combined.
- Add nuts: nuts are optional in this recipe; if you decide to use one, you can add them at this mixing stage.
- Coat the loaf pan: coat the baking pan with oil or butter. Pour the batter into a loaf pan and bake at 350F for 45 minutes.
Important notes
- All ingredients should be at room temperature, or they may cause the batter to separate. If the bananas were put in the freezer, give them enough time to thaw out completely.
- It is important to sift the dry ingredients together to remove lumps and blend them evenly. This will also help ensure a thoroughly combined batter with minimal mixing time.
- Mix the batter as quickly as possible to ensure a light, delicately soft texture. Overmixed batters may develop too much gluten, and your homemade banana bread may not have the desired result.
- Scrape down the bowl as needed to distribute all chemical leavener evenly to ensure uniform texture and crumbs for the bread.
These important tips are also mentioned in other recipes, such as this old-fashioned butter pound cake and this blueberry Basque burnt cheesecake.
Cooling and storing tips
- Cooling: After removal from the oven, homemade moist banana bread should be allowed to cool slightly in the pan for a few minutes before unmolding. Then invert the pan onto a wire baking rack and lift gently to release the bread completely. It'll be your choice to serve this banana bread at room temperature or slightly warm.
- Storing: This quick bread will stale quickly when left exposed to air, so it is important to wrap them in plastic wrap tightly. The bread can be kept at room temperature for two days, in the fridge for three days, and in the freezer for up to 3 weeks.
Related recipes
Looking for other bread-like recipes? Here are a few ideas:
- Soft cinnamon raisin bread
- Homemade caramel monkey bread
- Fluffy condensed milk bread
- Raisin bread pudding with sweet coffee sauce
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Homemade Moist Banana Bread
Equipment
Ingredients
- 7.5 oz AP flour ~ 2 c
- 0.1 oz baking powder ~ ½ tsp
- 0.1 oz baking soda ~ ½ tso
- ¼ tsp Kosher salt
- 11 oz ripe bananas at room temperature, about 2 medium bananas, cut into small pieces
- ¼ tsp lemon juice at room temperature
- 5 oz sugar ~ ½ c
- 2 oz egg ~ 1 egg, at room temperature
- 2.3 oz vegetable oil ~ ¼ c + 2 tsp
- ¼ tsp cinnamon powder
Instructions
- Preheat the oven to 350F (175C). Lightly coat a loaf pan with 1 tsp of vegetable oil, set aside for later use.
- Sift together AP flour, baking powder, and baking soda. Then add salt to the sifted flour mixture (Kosher salt is too coarse, it can't be sifted).
- Coat pieces of bananas with lemon juice, then put them in a mixing bowl of a stand mixer fitted with the paddle attachment; and mix on low speed until the bananas have a puree-like texture. Approximate 1 minute.
- Combine egg, sugar, and oil and add them to the mixing bowl and mix on medium speed until blended, about 30 seconds. Scrape down the bowl as needed.
- Add the flour mixture and mix until everything is just combined, about 15 to 20 seconds. Scrape down the bowl as needed. Don't overmix the batter.
- Pour the batter into a prepared loaf pan. Use a spatula to smooth out the top of the batter. And gently tap the pan or pick it up just 1-2 inches away from the counter and drop it down to burst any large air bubbles.
- Put in the oven and bake until the bread springs back when pressed and a toothpick inserted near the center comes out clean, about 45 minutes.
- Cool the bread in the pan for a few minutes, then unmold it onto the baking rack and cool completely before serving.
Notes
Tips
- All ingredients should be at room temperature, or they may cause the batter to separate.
- It is important to sift the dry ingredients together (flour, baking soda, baking powder) to remove lumps and blend them evenly. I use Kosher salt, which is pretty coarse, so I don't sift them with flour. If you use fine table salt, you can sift it with the dry ingredients.
- Mix the batter as quickly as possible to ensure a light, delicate texture.
- Scrape down the bowl as needed to distribute all chemical leavener evenly to ensure uniform texture and crumbs for the bread.
Storing
This quick bread will stale quickly when left exposed to air, so it is important to wrap them in plastic wrap tightly. The bread can be kept at room temperature for two days, in the fridge for three days, and in the freezer for up to 3 weeks.Nuts
Add 4oz of your desired coarsely chopped nuts to the banana bread batter, such as pecans or walnuts, to add a more crunchy texture to the bread.Nutrition
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