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, coconut. or cocoa to make a double chocolate banana bread.

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 overripen bananas and add extras to the batter. Like chocolate chips, walnuts, coconut. or cocoa to make a double chocolate banana bread.

How Ripe should banana’s be for banana bread?

Bananas are the ripest when they start to get brown spots and start turning brown and are very soft. (When I was younger, we never had a chance to make banana bread because my dad loved them when they were dark brown.)

Ripe Banana with lots of brown spots
Ripe banana with lots of brown spots

If you notice your bananas are starting to get ripe and you know you won’t have the time to make banana bread. What I like to do is feel them and put them in a freezer bag and use them at a later date. I will also sometimes find them at discount at my local grocery store. I will buy a few bags and freeze them so I have them on hand.

How to Mash Bananas

What I like to do is use my electric mixer to mash my bananas. What you need to do is first is Break or slice the ripe bananas into large pieces. Then place them in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer, or use a fork to mash them up. All of these all work well for mashing up bananas. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed bananas.

Banana Bread Ingredients

  • 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.

Additions and Variations

Here are some variations or addons you might consider or want to try out.

Hint: Toss the variations with a bit of flower before adding to your banana bread batter to help them from sinking to the bottom.

  • Nuts (toasted Walnuts or Pecans)
  • Chocolate Chips or Peanut butter chips
  • Cocoa
  • Zucchini (this one is my favorite makes it exceptionally moist)
  • Peanut Butter
  • Spices (cinnamon, nutmeg and allspice)
  • Citrus
  • Dried Fruit (cranberries, raisins, and apricot)
  • Pumpkin (this makes it exceptionally moist as well)
  • Coconut (this gives you a little of additional texture in your bread)
Almonds, pumpkin seeds, pecans and dried Dates
Almonds, pumpkin seeds, pecans, and dried dates
Fresh or Frozen Zucchini is nice addition
Fresh or frozen zucchini is a nice addition.

How to Freeze Banana Bread

1.     Make sure the banana bread been completely cooled

2.     Tightly wrap the banana bread in plastic wrap in 2 or 3 layers or use aluminum foil

3.     Place wrapped banana bread into a freezer bag or plastic container

4.     Banana bread is good in the freezer for 3-4 months. I suggest writing a date on it so you know when you put it in the freezer.

Moist Banana Bread

A sweet and moist quick bread that everyone loves and the one I always think of when i have ripe bananas on my counter.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 3 hrs
Course Breakfast, Snack
Cuisine American
Servings 12 Servings
Calories 350 kcal

Equipment

  • 1 Standup Mixer
  • 1 Mixing Bowl

Ingredients
  

  • 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
  • cup yogurt or sour cream
  • 1 tsp Vanilla
  • ¾ cup walnuts

Instructions
 

  • 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.
Keyword banana, bread, moist