In: Food0

Easy Banana Walnut Bread recipe that melts in your mouth! Every bite is pillowy perfect and not too sweet. Make this ultra moist banana bread for special occasions or breakfast on the go! Chocolate lovers, check out my Double Chocolate Banana Bread.

banana bread slices on black cooling rack

This is the best moist banana bread recipe for any occasion. Here’s why it’s so loved…

  • elegant enough for a special occasion brunch and casual for to-go breakfast
  • one bowl banana bread recipe
  • super moist, as in, ridiculously moist
  • not overly sweet … this recipe uses a fraction of the sugar used in classic quick breads, just like my Blueberry Zucchini Bread
  • great banana bread recipe for kids because it doesn’t require an electric mixer, unless you prefer using one. Kids love banana bread!

SUPER MOIST BANANA BREAD RECIPE INGREDIENTS

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  • butter – I always use unsalted butter so I can adjust the sodium as needed
  • sugar – this recipe uses 2/3 less sugar than many classic recipes
  • overripe bananas – black bananas are much sweeter than yellow bananas
  • eggs – room temperature, if possible
  • buttermilk – or any milk (you can make banana bread with yogurt too)
  • vanilla extract
  • sea salt – or Kosher salt (table salt not recommended)
  • unbleached all purpose flour – I do not recommend bleached AP flour because the chemicals in it can affect the final results.
  • baking soda – I recommend sifting to remove any lumps
  • walnuts – totally optional or can be substituted with other nuts

HOW MANY BANANAS ARE IN A CUP?

  • 6 bananas = 2 cups mashed
  • 3 bananas = 1 cup mashed
  • 2 bananas = 2/3 cup mashed
  • 1 banana = 1/3 cup mashed

HOW RIPE SHOULD BANANAS BE FOR BANANA BREAD?

Bananas are ripe enough for bread once their yellow skin has developed several dark spots or streaks. The more spots you see, the softer and riper the banana. The riper the banana, the sweeter it is. The bananas in this photo were full of spots on the skin, making them adequately ripe for banana bread.

CAN I USE BLACK BANANAS FOR BANANA BREAD?

Overripe black bananas are believed to be much sweeter than black-spotted yellow bananas. As long as they’re not moldy or completely melting down, I’m happy to use them. Since my banana bread recipe uses so much less refined sugar than a classic banana bread, I like knowing the sugar is coming from a more natural source.

If your bananas aren’t ripe enough for banana bread, there’s always my Bananas Foster recipe. Yummm!

CAN I USE FROZEN BANANAS FOR BANANA NUT BREAD?

Yes you can, but thaw completely before adding them to any recipe. Also, know that overripe bananas, once thawed, can be very watery and affect the consistency of the bread. I’m still experimenting with this. Stay tuned.

HOW TO MAKE BANANA BREAD IN ONE BOWL

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  1. cream together butter and sugar in a large bowl
  2. add bananas and mash until creamy
  3. add remaining ingredients
  4. stir to combine and transfer to baking pan

TIPS TO MAKE THE BEST MOIST BANANA BREAD

  1. overripe bananas black bananas naturally add more moisture to bread than yellow bananas
  2. room temperature ingredients can promote evenly-baked bread which prevents dry spots
  3. make banana bread with yogurt or sour cream instead of milk
  4. spoon the flour into the measuring cup instead of packing it in
  5. don’t over mix the batter once flour has been added to the batter
  6. don’t under bake or over bake – banana bread should register 200°F in the center, or a toothpick should come out clean when inserted in the center
  7. store bread in an airtight container once it cools to prevent drying out

HOW TO STORE BANANA BREAD

It’s important to know where to store banana bread. Always allow baked products to cool completely to prevent condensation and mold during storage. Store banana bread at room temperature in an airtight container between 3-5 days (or refrigerate in humid environments). If you don’t have an airtight container, wrap in plastic wrap or store banana bread in a ziploc bag with the air removed.

RECOMMENDED TOOLS

  • measuring cups
  • measuring spoons
  • large mixing bowl
  • vegetable masher (or fork)
  • silicone spatula or bowl scraper
  • baking loaf pan – any loaf pan will work
  • airtight container
slices of moist banana bread on black cooling rack

Super Moist Banana Bread Recipe

Easy Banana Walnut Bread recipe that melts in your mouth! Every bite is pillowy perfect and not overly sweet. Make this ultra moist banana bread for special occasions or breakfast on the go!
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Yield: 12 slices

INGREDIENTS

  • 1/2 cup Butter same as 1 stick, softened
  • 1/2 cup Cane Sugar
  • 3 Overripe Bananas black bananas are perfect!
  • 2 Eggs preferably room temperature
  • 2 Tbsp Buttermilk or any milk
  • 1 tsp Vanilla
  • 1/2 tsp Sea Salt
  • 2 cups Unbleached All Purpose Flour
  • 1 tsp Baking Soda
  • 3/4 cup Walnuts chopped

RECIPE VIDEO

TOOLS NEEDED

  • measuring cups
  • measuring spoons
  • mixing bowl
  • vegetable masher (or fork)
  • silicone spatula
  • baking loaf pan
  • cooking spray

RECIPE INSTRUCTIONS

  • Preheat oven to 325°F. Coat loaf pan with cooking spray.
  • In a large mixing bowl, cream together BUTTER and SUGAR.
  • Add BANANAS and mash until creamy.
  • Add EGGS, BUTTERMILK, VANILLA, and SALT. Stir to combine.
  • Add FLOUR and BAKING SODA, stir until flour is halfway absorbed into batter.
  • Add WALNUTS and stir just until no dry flour appears.
  • Pour batter into loaf pan. Bake 65-75 minutes until a toothpick inserted in the center comes out clean.
  • Allow banana bread to cool in the pan for 10 minutes on a cooling rack, then remove it from the pan and allow to cool another 20 minutes before serving.
  • To store, allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days.
Tried this recipe? I’d love your review! Visit the comments below and tell me how it went.

Recipe Notes

When are bananas ripe enough for banana bread?
Bananas are ripe enough for bread once their yellow skin has developed several dark spots or streaks. The more spots you see, the softer and riper the banana. The riper the banana, the sweeter it is.
Can I use black bananas for banana bread?
Overripe black bananas are known to be sweeter than yellow ripe bananas. As long as they’re not moldy or completely melting down, I’m happy to use them.
Can I use frozen bananas for banana nut bread?
Yes you can, but thaw them completely before adding to any recipe. Also, know that overripe bananas, once thawed, can be very watery and affect the consistency of the banana bread.

Tips to make moist banana bread

  1. overripe bananas add more moisture than yellow bananas
  2. room temperature ingredients help promote evenly baked batter
  3. don’t pack the flour into the measuring cup – spoon it in
  4. don’t over mix the batter once flour has been added to the batter
  5. don’t under bake or over bake – banana bread should register 200°F in the center, or a toothpick should come out clean when inserted in the cetner
  6. store in an airtight container once it cools to prevent drying out
How to store banana bread
Always allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days. Ours never lasts longer than a day…it’s that good!

Nutrition

Serving: 3oz | Calories: 263kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 203mg | Potassium: 177mg | Fiber: 2g | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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