Moist Banana Bread – this soft, moist bread with full banana taste will sweep you off your feet. You can use overripe bananas to make this bread and to make this basic recipe more interesting add walnuts, chocolate crisps, raisins or cranberries.
There is nothing like a homemade banana bread and this recipe is a keeper – so quick and easy to make and very delicious. I love this Moist Banana Bread. I enjoy its lovely smell coming out of the oven while it’s been baked. The recipe is so quick and easy and the result is the perfect banana bread that you will love.
Which ingredients are necessary to make Moist Banana Bread?
- All purpose flour
- Baking soda and baking powder – helps bread rise while baking
- Salt
- Unsalted butter – softened at a room temperature
- Light brown sugar – provides moisture and better taste
- Overripe bananas – with dark spots or dark skin
- Eggs – at a room temperature
- Greek yoghurt for extra moisture
- Vanilla extract
How to prepare Moist Banana Bread?
Start with combining flour, baking soda, baking powder and salt in a medium sized bowl. Meanwhile, beat softened butter and light brown sugar in a larger bowl, with an electric mixer, until its light and fluffy.
Next, mash three bananas and mix them with the butter and sugar until it’s combined, then add eggs, Greek yoghurt and vanilla extract and mix until everything is well combined. Then, add dry ingredients and mix until it’s well combined. Do not over mix.
Pour the batter in a 9×5 inch loaf pan that has been sprayed with non-stick spray and bake at 350 F for about 55 min or until a toothpick in the middle comes out dry. Take the bread out of the oven and leave in a loaf pan for 10 minutes to cool, then transfer to a wire rack to cool completely.
If you like bananas, you can find more interesting recipes here >> Cheesecake Banana Bread Crumb Cake and Cheesecake Banana Bread Muffins.
WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE. YOU CAN FIND MORE DETAILED ONE, WITH ALL THE NECESSARY INGREDIENTS AND THEIR QUANTITIES, IN THE RECIPE CARD AT THE BOTTOM OF THE POST.
Tips and tricks:
Do not over bake your banana bread, because it will lose its moisture. It’s a good idea to check the bread 5 minutes earlier.
Always use overripe bananas, it’s best when their skin is full of dark spots. The bread will be moister and banana flavor will be stronger.
Do not over mix.
In order to keep the bread moist and fresh, wrap it and keep in a well sealed container or a large zip lock bag, at a room temperature, no longer than 3-4 days, or refrigerated for 6-7 days.
You can add walnuts, chocolate chips, raisins, dry cranberries, seeds…
Can this banana bread be frozen?
Yes, but it needs to be completely cooled. It might be a good idea to slice it first, because it will be easier to defrost it and take as much as you need. Wrap the slices and keep them in a well sealed container or a zip lock bag. The bread frozen this way, will be defrosted within few hours.
I love banana bread. It is quick and easy to prepare and I can enjoy its smell while it’s been baked and its incredible taste, as well. If you are looking for a banana bread that is soft, moist and has a strong banana taste, this one is just right for you!
Moist Banana Bread
Moist Banana Bread – this soft, moist bread with full banana taste will sweep you off your feet. You can use ripe bananas to make this bread and to make this basic recipe more interesting add walnuts, chocolate crisps, raisins or cranberries.
Ingredients
- 1 1/2 cup All purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter – softened at a room temperature
- 1 cup Light brown sugar
- 3 large overripe bananas – with dark spots or dark skin
- 2 Eggs – at a room temperature
- 1/4 cup Greek yoghurt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350 F and spray a 9x5 loaf pan with non-stick spray or line it with parchment paper and set aside.
- Then combine flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
- Meanwhile, beat softened butter and light brown sugar in a larger bowl, with an electric mixer, until it’s light and fluffy.
- Mash bananas with a fork and mix them with the butter and sugar until it’s combined.
- Next, fold in eggs, Greek yogurt and vanilla extract and mix until everything is well combined.
- Finally, add dry ingredients (flour, baking powder, baking soda and salt) and mix some more, until it’s all combined, but do not over mix.
- Pour the batter in loaf pan and bake for 50- 55 min or until a toothpick in the middle comes out dry.
- When it’s done, take it out of the oven and leave in a loaf pan for 10 minutes to cool, then transfer to a wire rack to cool completely.
Notes
- Do not over bake your banana bread, because it will lose its moisture. It’s a good idea to check the bread 5 minutes earlier.
- Always use overripe bananas, it’s best when their skin is full of dark spots. The bread will be moister and banana flavor will be stronger.
- Do not over mix.
- In order to keep the bread moist and fresh, wrap it and keep in a well sealed container or a large zip lock bag, at a room temperature, no longer than 3-4 days, or refrigerated for 6-7 days.
- You can add walnuts, chocolate chips, raisins, dry cranberries, seeds...
- This banana bread can be frozen, but it needs to be completely cooled. It might be a good idea to slice it first, because it will be easier to defrost it and take as much as you need. Wrap the slices and keep them in a well sealed container or a zip lock bag. The bread frozen this way, will be defrosted within few hours.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 275Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 281mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 4g