This banana bread is moist and delicious with loads of banana flavor and can easily be doubled to save for later. A loaf of nice banana bread is one of the most famous quick breads out there. Use your overripe bananas and add extras to the batter. Like chocolate chips, walnuts, and coconut. or cocoa to make a double chocolate banana bread.
With its enticing scent and comforting taste, homemade banana bread is a cherished fixture in kitchens all around the world. It’s difficult to resist the combination of simplicity and taste in this well-loved baked treat. It is a favorite among home cooks and inexperienced bakers alike since just the thought of ripe bananas being converted into a delicious, golden loaf is enough to make anyone’s mouth water.
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How Ripe should bananas be for banana bread?
Bananas should be very ripe to overripe in order to make banana bread. The peel of the bananas should be a rich shade of deep yellow to golden brown with numerous brown specks or even areas of brown all throughout. These overripe bananas are easier to mash and will give your banana bread the best banana flavor because they are softer and sweeter.
Overripe bananas have a stronger, more intense banana flavor and natural sweetness, which you want to infuse into your bread. They also have a softer texture, making them easier to mash and incorporate into the batter, resulting in a moist and flavorful banana bread.
If your bananas aren’t quite ripe enough, putting them in a paper bag or a warm, dark spot for a day or two will help them ripen faster. They can be baked in their skins at a low temperature (about 300°F or 150°C) for 15-20 minutes until they become soft and their sugars caramelize, enhancing their sweetness and flavor if you need to use them right away and they aren’t quite ripe. Just make sure to wait until they are completely cool before mixing them into your banana bread batter.
How to Mash Banana
- Method 1: Using a Fork or Potato Masher
- Peel the bananas: Start by peeling the ripe bananas and discarding any bruised or brown parts.
- Place in a bowl: Put the peeled bananas in a mixing bowl. If the bowl is shallow, that’s fine, as it will make mashing easier.
- Mash with a fork: Use a fork to mash the bananas. Begin by pressing the fork down on the bananas and then use a back-and-forth motion to break them down. Continue mashing until you achieve your desired level of smoothness. Some prefer a slightly chunkier texture, while others prefer it completely smooth.
- Method 2: Using a Blender or Food Processor
- Peel the bananas: As with the fork method, start by peeling the ripe bananas and removing any undesirable parts.
- Cut into chunks: Cut the bananas into smaller chunks, about 1-inch (2.5 cm) pieces. This will make it easier for the blender or food processor to process them evenly.
- Blend: Place the banana chunks in the blender or food processor and blend until smooth. You may need to stop and scrape down the sides of the container to ensure that all the banana chunks are evenly blended.
Banana Bread Ingredients
- Butter: Use softened butter or margarine for a soft texture
- Brown sugar: In this recipe, I only use brown sugar because it adds a wonderful flavor.
- Eggs: Eggs supply stability, structure, and texture. Therefore, they are almost always used in cakes, cupcakes, bread, dough, and cookies. For this recipe, you will need 2 eggs. (I have fresh farm eggs every day. I will always have a significant supply of eggs, sometimes more than I know what to do with them.
- Yogurt: I add yogurt or sour cream to add even more moisture to my banana bread. In most baking recipes, you can use both yogurt and sour cream interchangeably. I will use Greek yogurt or thicker yogurt in my recipes.
- Nuts: This is an optional item, but if you want banana nut bread, you can ¾ cup of Pecan or walnuts. I think it gives the bread a nice little crunch, which is nice in the middle of such moist bread.
- Vanilla: I like to use pure vanilla whenever possible, but artificial vanilla works well.
How to make Banana Bread
- Preheat your oven to 350°F (175°C) and prepare a greased or parchment-lined loaf pan.
- Mash 3-4 ripe bananas in a bowl.
- Melt 1/3 cup of butter, let it cool, and add it to the mashed bananas.
- Stir in white and brown sugar, a beaten egg, yogurt, and vanilla extract.
- Mix together flour, baking soda, and a pinch of salt.
- Bake for 60-75 minutes, or until a toothpick comes out clean when inserted into the center.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy your homemade banana bread!
Tips and Suggestions
- Adjust Sugar to Taste: The amount of sugar in banana bread can be adjusted to suit your preference. You can reduce the sugar slightly if you prefer a less sweet bread or add a bit more if you like it sweeter.
- Don’t Overmix: When combining the wet and dry ingredients, mix only until the ingredients are incorporated. Overmixing can result in a tougher texture.
- Use Room Temperature Ingredients: Allow your eggs and butter to come to room temperature before using them. This helps with better incorporation into the batter
- Storage: Store your banana bread in an airtight container at room temperature for a day or two. For longer storage, refrigerate it for up to a week or freeze slices for up to three months.
Here are some variations or add-ons you might consider or want to try out.
- Nuts (toasted Walnuts or Pecans)
- Chocolate Chips or Peanut butter chips
- Zucchini (this one is my favorite makes it exceptionally moist)
- Peanut Butter
- Spices (cinnamon, nutmeg and allspice)
- Dried Fruit (cranberries, raisins, and apricot)
- Pumpkin (this makes it exceptionally moist as well)
- Coconut (this gives you a little additional texture to your bread)
Frequently Asked Questions
Can I use frozen bananas for banana bread?
Yes, you can use frozen bananas for banana bread. Thaw them, and when they are soft, drain excess liquid before mashing. Frozen bananas may have a slightly different texture but work well for flavor.
How should I store leftover banana bread?
Store leftover banana bread in an airtight container at room temperature for a day or two. For longer storage, refrigerate it for up to a week. You can also freeze banana bread by wrapping it tightly in plastic wrap and then placing it in an airtight container or a freezer-safe bag for up to three months.
What can I do with overripe bananas besides making banana bread?
Overripe bananas are incredibly versatile. You can use them in smoothies, pancakes, muffins, waffles, oatmeal, or as a topping for yogurt. They also make a great addition to ice cream or can be blended into a creamy banana pudding.
Moist Banana Bread
- 1 Standup Mixer
- 1 Mixing Bowl
- 2 Cups all-purpose flour spoon and leveled
- 1 tsp Baking Soda
- ¼ tsp salt
- ½ cup Butter or Margarine
- ¾ cup Brown Sugar
- ¼ cup sugar
- 3 medium bananas Overripe is best.
- ⅓ cup yogurt or sour cream
- 1 tsp pure vanilla
- ¾ cup walnuts
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease or spray a 9×5-inch loaf pan or fine with parchment paper. Set aside.
- Whisk the flour, baking soda, and salt together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt or sour cream, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients. Do not overmix. Fold in your variations at this stage if your adding them.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. If you notice it is starting to brown more then you would like after 30 minutes you can add aluminum foil. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.. See post above for freezing instructions.