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Moist Banana Bread Recipe From Scratch

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Moist Banana Bread Recipe
Moist Banana Bread Recipe from recipeland.com

Description

This moist banana bread recipe is a classic treat that is perfect for any occasion. It is made from scratch using ripe bananas and a handful of pantry staples. This recipe produces a soft, tender, and moist bread that is bursting with banana flavor. You can enjoy it as is or with a spread of butter or cream cheese for a tasty breakfast or snack.

Prep Time

Preparation time for this recipe is about 15 minutes, and it takes about an hour to bake.

Cook Time

The cook time for this recipe is about 60 minutes.

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour

Equipment

  • Loaf pan
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons

Method

  1. Preheat your oven to 350°F (175°C).
  2. Grease a loaf pan with butter or cooking spray.
  3. In a mixing bowl, mash the ripe bananas with a fork or potato masher.
  4. Add melted butter to the mashed bananas and mix well.
  5. Add baking soda and salt to the banana mixture and mix well.
  6. Add sugar, beaten egg, and vanilla extract to the mixture and mix well.
  7. Add all-purpose flour to the mixture and mix until just combined. Do not overmix.
  8. Pour the batter into the greased loaf pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
  10. Remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • This recipe can be easily doubled to make two loaves of banana bread.
  • To make this recipe vegan, replace the egg with 1/4 cup of unsweetened applesauce.
  • You can add chopped nuts, chocolate chips, or dried fruit to the batter for some extra flavor and texture.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 215
  • Total fat: 7g
  • Saturated fat: 4g
  • Cholesterol: 34mg
  • Sodium: 150mg
  • Total carbohydrates: 35g
  • Dietary fiber: 1g
  • Sugars: 19g
  • Protein: 3g

Recipes FAQ

1. Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas for this recipe. Simply thaw them out and mash them with a fork or potato masher before using them in the recipe.

2. How do I store leftover banana bread?

You can store leftover banana bread in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for up to 5 days or freeze it for up to 3 months.

3. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour. However, the bread may be denser and have a stronger flavor.

Recipe Tips

  • Make sure to use ripe bananas for this recipe as they are sweeter and easier to mash.
  • Do not overmix the batter as this can result in a tough and dense bread.
  • You can test if the bread is done by inserting a toothpick in the center. If it comes out clean, the bread is done.
  • Let the bread cool completely before slicing it to prevent it from falling apart.

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