Very moist banana bread
The best homemade banana bread I’ve had so far! It has an unparalleled moistness. What I love about this banana cake is that you don’t need a mixer or beater to make it. All you need is a fork and a small whisk, nothing more, to make this recipe. You don’t need much to make a delicious, super moist banana bread. No more throwing away those black-spotted bananas that no one wants to eat.
It’s a waste-free recipe.
| The Banana bread is a cake made from very ripe bananas. It’s a comforting cake, soft and moist, that will change your snack time. This cake has everything to please: easy, delicious, and economical. |
Table of Contents
Tips and tricks
It shouldn’t even be a question, making this cake is child’s play. It’s like the Moist yogurt cake, you mix all the ingredients and that’s it.
1. You can reverse the order of adding ingredients and it will have no impact on the result, always perfect. Its baking is very straightforward, whether in a gas or electric oven, using convection or conventional heat, you’ll get a moist and successful cake.
2. If you don’t have very ripe bananas with black spots, that’s okay. You can slice the bananas and bake them at 150°C ( 300°F ) until they soften. Then mash them well with a fork. Alternatively, you can sauté them in a pan with a spoonful of butter and a bit of cinnamon, then mash them.
3. You can use butter or oil depending on what you have on hand. However, with oil, the cake rises a little more. The texture with either butter or oil is the same—very soft, slightly moist. If you prefer the taste of butter, choose that, although personally, I didn’t notice a difference.
The banana flavor stands out above everything else. What I recommend is trying both and seeing if you notice a difference. Then you can choose the one you prefer.
Details on ingredients
There are no very particular ingredients, so I will only mention those with a slight specificity.
Bananas: You’ll need bananas speckled with black spots. When they are ripe, they bring out more flavor.
Mixture of white sugar and brown sugar: Brown sugar adds flavor to banana bread. In fact, I use it for tiramisu as well, and you can really taste the difference compared to white sugar. You can also use only one or the other.
Buttermilk or yoghurt : You can use fermented milk, known as buttermilk in English-speaking countries. In Europe, it’s also found under the name “lait Ribot”. The buttermilk adds a lot of mellowness.
However, as I prefer to work with products we all have in the fridge, I use yoghurt with a spoonful of vinegar to give it that characteristic taste of fermented milk. With yoghurt or buttermilk, the result is the same.
Easy banana bread
The recipe on video
Ingrédients :
NB : Find the printable recipe card at the end of the article.
For a loaf pan measuring 25x11x7.5 cm (10×4.3×3 inches)
- 2 bananas 250 g without the peel (8.8 oz)
- 2 large eggs or 3 small eggs
- 250 g (8.8 oz) flour
- 100 g (3.5 oz) butter or 150 ml ( 5.1 fl oz ) vegetable oil ( banana bread rises better with oil)
- 50 g (1.8 oz) granulated sugar
- 50 g (1.8 oz) brown sugar
- 1 plain yogurt or buttermilk 125 g (4.4 oz)
- 1 teaspoon vinegar or lemon juice ( Do not use if you are using buttermilk.)
- 50 g (1.8 oz) nuts
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 7 g (0.25 oz) baking powder
Super soft banana bread
Preparation steps :
1. Preheat the oven to 180°C (350°F).
2. Grease and line the loaf pan with parchment paper.
3. Melt the butter and mix the yogurt with the vinegar or lemon juice. If you’re using buttermilk, the vinegar is not necessary.
4. Mash the bananas with a fork.
5. Whisk the sugar and eggs together until just combined (there’s no need to double in volume); whisk only until the mixture becomes pale.
6. Add the melted butter (or oil) and mix. Then, add the yogurt, salt, cinnamon, and mashed bananas. Mix well to combine
7. Then, gently fold in the sifted flour and baking powder. Mix lightly without overbeating. Add the chopped nuts and fold in using a spatula.
Preparation of banana bread
8. Pour the batter into the loaf pan and smooth the top. If you want to decorate with banana, cut a banana lengthwise and place the two slices, cut side down, on top of the batter.
9. Bake for about 55 minutes until a toothpick inserted into the banana bread comes out clean.
10. Remove from the pan and place on a wire rack to cool completely.
Super-easy banana bread
I hope you’ll enjoy this easy recipe for the famous moist banana bread and feel inspired to give it a try.
Variations on this cake
You can also
- Chocolate banana bread, replacing 50 g (1.8 oz ) of flour with unsweetened cocoa powder or melted dark chocolate.
- Chocolate chip banana bread, by adding a handful of chocolate chips to the batter; the amount depends on how much you prefer.
- Oatmeal banana bread, You can replace 50 g (1.8 oz )of flour with oatmeal flakes.
- Whole wheat banana bread, You can replace a small amount of flour with whole wheat flour.
You can replace the nuts or leave them out altogether. Replace the nuts with pecans, toasted hazelnuts, or pistachios.
Storage banana bread
This cake stays moist for a very long time. Wrap it in aluminum foil and place it in an airtight container in the refrigerator if you keep it for more than a week; otherwise, keep it in the kitchen.
You can slice it, wrap it, and then place it in a freezer bag to freeze for several months. I freeze it for up to 3 months, and it stays perfect.
Best Moist Banana Bread Recipe
INGREDIENTS
For a loaf pan measuring 25x11x7.5 cm (10x4.3x3 inches)
- 2 bananas 250 g without the peel (8.8 oz)
- 2 large eggs or 3 small eggs
- 250 g (8.8 oz) flour
- 100 g (3.5 oz) butter or 150 ml ( 5.1 fl oz ) vegetable oil banana bread rises better with oil
- 50 g (1.8 oz ) granulated sugar
- 50 g (1.8 oz) brown sugar
- 1 plain yogurt or buttermilk 125 g (4.4 oz)
- 1 teaspoon vinegar or lemon juice Do not use if you are using buttermilk.
- 50 g (1.8 oz) nuts
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 7 g (0.25 oz) baking powder
PREPARATION
- Preheat the oven to 180°C (350°F).
- Grease and line the loaf pan with parchment paper.
- Melt the butter and mix the yogurt with the vinegar or lemon juice. If you’re using buttermilk, the vinegar is not necessary.
- Mash the bananas with a fork.
- Whisk the sugar and eggs together until just combined (there's no need to double in volume); whisk only until the mixture becomes pale.
- Add the melted butter (or oil) and mix. Then, add the yogurt, salt, cinnamon, and mashed bananas. Mix well to combine
- Then, gently fold in the sifted flour and baking powder. Mix lightly without overbeating. Add the chopped nuts and fold in using a spatula.
- Pour the batter into the loaf pan and smooth the top. If you want to decorate with banana, cut a banana lengthwise and place the two slices, cut side down, on top of the batter.
- Bake for about 55 minutes until a toothpick inserted into the banana bread comes out clean.
- Remove from the pan and place on a wire rack to cool completely.
- I hope you'll enjoy this easy recipe for the famous moist banana bread and feel inspired to give it a try.
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