Banana bread is a classic comfort food that is both delicious and easy to make.
It’s a great way to use up overripe bananas and makes for a perfect breakfast, snack, or dessert.
This recipe features a delightful walnut fill, adding a satisfying crunch to every bite.
Follow these simple steps to bake a moist and flavorful banana bread that will quickly become a household favorite.
Moist Banana Bread
Moist, flavorful, and packed with crunchy walnuts, this banana bread is the ultimate comfort treat for any time of day! ????????
Ingredients
- 3-4 ripe bananas, mashed
- 1/3 cup butter, melted
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chopped walnuts or chocolate chips, plus extra for topping if desired
Instructions
1. Gather Ingredients and Preheat Oven: Collect all your ingredients and preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. Mash Bananas: In a large bowl, mash the ripe bananas until smooth and no large chunks remain.
Tip: To ripen bananas quickly, place them on a baking sheet and bake at 250°F for 10-15 minutes.
3. Mix Wet Ingredients: Stir the melted butter into the mashed bananas until well incorporated.
4. Add Sugar, Egg, and Vanilla: Mix in the granulated sugar, beaten egg, and vanilla extract. Stir until the mixture is smooth and well combined.
Tip: For a deeper flavor, you can use brown sugar instead of granulated sugar. Its molasses content gives the bread a lovely golden hue.
5. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, cinnamon, salt, and flour until evenly distributed.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the banana mixture. Stir gently until just combined, being careful not to overmix.
Tip: For mix-ins like chocolate chips or nuts, dust them with a little flour to keep them from sinking to the bottom.
7. Fold in Walnuts: Fold in the chopped walnuts or chocolate chips, ensuring they are evenly distributed throughout the batter.
8. Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle extra walnuts or chocolate chips on top for added texture and flavor.
Tip: Sprinkle demerara sugar on top before baking for a sweet, crunchy crust.
9. Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
10. Cool: Let the banana bread cool in the pan for about 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving. If you’re not ready to eat the bread immediately, you can freeze the whole loaf or slices. Wrap them in plastic wrap and foil, then freeze for up to 3 months.
Tips for Best Results
- Use Ripe Bananas: The riper the bananas, the better the flavor. Look for bananas with brown spots for the sweetest taste.
- Do Not Overmix: Mix the batter just until the ingredients are combined to keep the bread tender.
- Check for Doneness: Insert a toothpick into the center of the bread to check for doneness. If it comes out clean or with a few moist crumbs, the bread is ready.
- Cool Completely: Allow the bread to cool completely before slicing to ensure it holds its shape.
FAQs
Q1: Can I use frozen bananas?
Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and using them in the recipe.
Q2: How do I store banana bread?
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.
Q3: Can I add other mix-ins?
Yes, you can add other mix-ins such as dried fruit, shredded coconut, or different types of nuts. Just be mindful not to add too many, as it could affect the texture of the bread.
Q4: Can I make this recipe into muffins?
Yes, you can pour the batter into a muffin tin lined with paper liners. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Q5: Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar, but it may affect the sweetness and moistness of the bread. Try reducing it by no more than 1/4 cup for best results.