Very moist banana bread
Banana bread is a moist, comforting cake made with ripe bananas. It’s easy to prepare and doesn’t require a mixer, just a simple fork and a small hand whisk. It’s also a great zero-waste recipe, perfect for using up those overripe, black-spotted bananas that no one wants to eat.
This soft and budget-friendly cake will delight everyone at snack time. Its unbeatable moist texture and simplicity make it one of the most iconic American cakes.
This famous banana cake originated in the United States, where it first appeared in the 1930s. It quickly became popular and took the world by storm. Its tender texture and naturally sweet flavor have made it a staple for snacks and brunches. Today, it’s even celebrated every year on February 23, World Banana Bread Day.
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Tips and Tricks for a Perfect Banana Bread
Making banana bread is a breeze, just like preparing a simple yogurt cake. Here are some helpful tips to ensure perfect results every time.
Bananas: Choose very ripe, black-spotted bananas for maximum flavor and sweetness. If your bananas aren’t ripe enough, you can soften them in the oven at 150°C (300°F) or in a pan with a little butter and cinnamon before mashing them.
Sugar: Combining granulated sugar and brown sugar adds depth and a richer flavor. Feel free to use only one type if you prefer.
Butter or oil: Both work beautifully. Oil gives a slightly taller loaf, while butter adds a subtle richness. However, the banana flavor is dominant either way, so choose according to your taste.
Buttermilk or yogurt: Buttermilk makes the cake extra moist. You can easily replace it with yogurt mixed with a tablespoon of vinegar to recreate the same effect. The result is just as soft and delicious.
Video Recipe
Ingredients:
NB: Find the printable recipe card at the end of the article.
For a loaf pan measuring 25 x 11 x 7.5 cm (10 x 4.3 x 3 in)
- 2 bananas (250 g / 8.8 oz, skin removed)
- 2 large eggs or 3 small ones
- 250 g flour (8.8 oz)
- 100 g unsalted butter (3.5 oz) or 150 ml vegetable oil ( 5 fl oz) (banana bread puffs up better with oil)
- 50 g granulated sugar (1.8 oz)
- 50 g brown sugar (1.8 oz)
- 1 plain yogurt (125 g / 4.4 oz)
- 1 teaspoon vinegar or lemon juice
- 50 g walnuts (1.8 oz)
- 1 pinch of salt
- 1/2 teaspoon cinnamon
- 7 g baking powder (0.25 oz)
How to make banana bread?
Preheat the oven to 180°C (350°F).
Butter the pan and line it with parchment paper.
Melt the butter and let it cool slightly.
Mix the yogurt with the vinegar (skip the vinegar if using buttermilk).
Mash the bananas with a fork until coarsely mashed.
Whisk the sugar and eggs just until pale; no need to double the volume.
Add the melted butter or oil and mix well.
Incorporate the yogurt, salt, cinnamon, and mashed bananas, mixing until smooth.
Add the sifted flour and baking powder, then mix gently without overworking the batter.
Fold in the chopped nuts using a spatula until evenly distributed.
Pour the batter into the pan and smooth the top.
If you want to decorate with banana, cut one banana lengthwise and place the two slices, cut side down, on top of the batter.
Bake for about 55 minutes, depending on your oven. Check for doneness by inserting a skewer into the banana bread, it should come out clean.
Remove from the pan and transfer to a wire rack to cool.
I hope you enjoy this easy recipe for the famous American banana bread and feel inspired to try it yourself.
Banana Bread Variations
Chocolate Banana Bread: replace 50 g (1.8 oz) of flour with unsweetened cocoa powder or add melted dark chocolate.
Chocolate Chip Banana Bread: fold in chocolate chips according to your taste.
Oatmeal Banana Bread: replace 50 g (1.8 oz) of flour with rolled oats.
Whole Wheat Banana Bread: substitute part of the flour with whole wheat flour.
Nuts: you can replace, omit, or mix nuts. Try pecans, toasted hazelnuts, or pistachios.
Storing Banana Bread
Banana bread stays moist for a long time. Wrap it in aluminum foil and store it in an airtight container in the refrigerator if keeping it for more than a week. Otherwise, it can remain at room temperature.
For longer storage, slice the banana bread, wrap each portion, place them in a freezer bag, and freeze for up to 3 months. It retains its texture and flavor after thawing.
To thaw: leave the slices at room temperature for about 2 hours or warm them in the oven at 150°C (300°F) for a few minutes to restore perfect moistness.
Best Moist Banana Bread Recipe
INGREDIENTS
For a loaf pan measuring 25 x 11 x 7.5 cm (10 x 4.3 x 3 in)
- 2 bananas 250 g / 8.8 oz, skin removed
- 2 large eggs or 3 small ones
- 250 g all-purpose flour
- 100 g unsalted butter 3.5 oz or 150 ml vegetable oil ( 5 fl oz) (banana bread puffs up better with oil)
- 50 g granulated sugar
- 50 g brown sugar
- 1 plain yogurt 125 g / 4.4 oz
- 1 teaspoon vinegar or lemon juice
- 50 g walnuts
- 1 pinch of salt
- 1/2 teaspoon cinnamon
- 7 g baking powder
PREPARATION
- Preheat the oven to 180°C (350°F).
- Butter the pan and line it with parchment paper.
- Melt the butter and let it cool slightly.
- Mix the yogurt with the vinegar (skip the vinegar if using buttermilk).
- Mash the bananas with a fork until coarsely mashed.
- Whisk the sugar and eggs just until pale; no need to double the volume.
- Add the melted butter or oil and mix well.
- Incorporate the yogurt, salt, cinnamon, and mashed bananas, mixing until smooth.
- Add the sifted flour and baking powder, then mix gently without overworking the batter.
- Fold in the chopped nuts using a spatula until evenly distributed.
- Pour the batter into the pan and smooth the top.
- If you want to decorate with banana, cut one banana lengthwise and place the two slices, cut side down, on top of the batter.
- Bake for about 55 minutes, depending on your oven. Check for doneness by inserting a skewer into the banana bread, it should come out clean.
- Remove from the pan and transfer to a wire rack to cool.
- I hope you enjoy this easy recipe for the famous American banana bread and feel inspired to try it yourself.
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