How to make banana nut bread moist. This is so simple, but it’s the keys to the puzzle. Trust me, my husband makes this bread almost every weekend, and it always comes out dry. So one day I asked him why he wasn’t using any oil or butter in the recipe, and that might possibly be the reason. Naturally he argued with me that you don’t need anything with oil or butter in order to add moisture to your bread. That is actually true…but you also don’t need anything without it as well.
Moist Banana Bread Recipe
This easy and moist Banana Bread Recipe is loaded with bananas, pecans and incredibly soft crumb. It is simple to make and a great way to use those overripe bananas. This moist and delicious banana nut bread is so easy and makes a great breakfast on-the-go.
Moist Banana Nut Bread Recipe:
This is a super easy recipe for banana bread that is on constant repeat in our house. The batter takes about 10 minutes to throw together and the bake time is about an hour. The bread stays moist for days and nothing beats the smell of freshly baked banana bread.
It is simple to make and a great way to use those overripe bananas. We like to enjoy it for breakfast quite often.https://imasdk.googleapis.com/js/core/bridge3.516.0_en.
Make sure your bananas are extra ripe for best results. If you wish, you can leave the nuts out to make it nut-free and replace for dried cranberries, raisins or chocolate chips. We love the combo of banana and nuts (pecans to be exact) so no banana bread is made without nuts.
Banana Bread Ingredients:
- Butter – use softened butter for a soft texture and mouthwatering butter flavor.
- Brown sugar and granulated sugar – I like to use a bit of both for extra moist bread. Ripe bananas are sweet and adding too much sugar makes bread too sweet and not as enjoyable. For healthier bread, swap sugar for honey.
- Overripe bananas – add sweetness and moisture to the bread. The riper the bananas, the sweeter it is and the more moisture it will impart.
- Eggs – provide structure and stability, as well as a tender texture. You will need 2 large room temperature eggs for this banana bread recipe.
- All-purpose flour – you can use a combination of all-purpose and whole wheat flour. Just keep in mind that changing the flour will slightly affect the texture of the muffins.
- Baking soda – will make the bread rise up nicely. I prefer baking soda over baking powder as this bread is moist and baking soda does better job at rising it.
- Fine salt and vanilla extract – add flavor and make bread taste amazing.
- Pecans – we love the combination of banana and pecans. You can use walnuts as well or dry fruits for a twist. Because we love pecans so much, we add even more on the top of the bread before it goes into the oven.
How to Make Banana Bread Moist?
Here are few tips for achieving moist and tender banana nut bread.
- Use very ripe or overripe bananas. Overripe bananas are extra sweet, moist and make bread rich in flavor. Underripe bananas will be difficult to mash and make bread flavorless.
- Use room temperature ingredients. Eggs and butter must be room temperature and butter must be softened for easy mix.
- Avoid over-mixing the batter. Once dry ingredients are added, mix just until combined. Stir pecans just until combined. A light and fluffy batter makes airy and moist bread.
- Avoid overbaking. Test for doneness by inserting a wooden toothpick into the center of the bread at 50 minutes. Overbaking will lead to dry bread and it will not be as moist the next day.
Extreme Banana Nut Bread ‘EBNB’
This banana nut bread is my mom’s recipe: dense, excellent, and definitely indulgent. It’s always completely gone in minutes. This is great at parties, but never lasts long at home. Warning: EBNB may be impossible to resist!
Cook:1 hrAdditional:35 minsTotal:1 hr 50 minsPrep:15 minsServings:24Yield:2 9×5-inch loaves
Decrease Serving24Increase ServingAdjustOriginal recipe yields 24 servingsIngredient Checklist
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup butter, softened
- 2 cups mashed overripe bananas
- 4 large eggs, beaten
- 1 cup chopped walnuts
- Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Step 2Sift flour, baking soda, and salt into a large bowl.
- Step 3Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended.
- Step 4Pour wet ingredients into flour mixture and stir just until blended. Divide the batter evenly between the two prepared pans.
- Step 5Bake in the preheated oven until a paring knife inserted into the crown of each loaf comes out clean, 60 to 70 minutes.
- Step 6Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out onto a cooling rack, and let cool completely, about 30 minutes.
- Step 7Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the moisture, then refrigerate for at least 2 hours before serving.
BEST EVER BANANA NUT BREAD RECIPE
This very moist Banana Nut Bread recipe will soon become a staple in your kitchen! The flavorful, sweet loaf is full of mashed bananas, crunchy walnuts, and a hint of warm spices for the perfect make-ahead breakfast or afternoon snack. File this one away, because it is truly the best!
HOW TO MAKE BANANA NUT BREAD VIDEO
Best Ever Banana Nut Bread Recipe
VERY MOIST BANANA NUT BREAD
After many, many rounds of testing, tweaking and tasting, I’ve finally landed on the perfect loaf of homemade banana nut bread. This is my go-to, never-fail recipe that always wins rave reviews. It’s easy, it’s super moist, and it’s full of sweet banana flavor. There’s just no better way to take advantage of those overripe bananas that are probably sitting on your counter right now. Stir together a loaf in about 10 minutes (no electric mixer required), pop it in the oven, and enjoy a delicious breakfast or snack throughout the week. It gets better as it sits!
WHY THIS IS THE BEST BANANA NUT BREAD RECIPE
As I mentioned above, I spent many hours going through many test batches to find what I deem the best ever banana nut bread recipe. Here’s why this version works so well:
- The Right Amount of Bananas. Some recipes call for just 1 cup of mashed banana per loaf, but I found that 1 cup of banana resulted in a loaf of bread that was lacking in actual banana flavor. By increasing the amount to 1 ½ cups, I achieved the sweet banana flavor that I was looking for without creating a “wet,” dense, or gummy loaf.
- Butter Instead of Oil. While many banana bread recipes use oil as the fat of choice, I found that melted butter created a more flavorful loaf. You can certainly substitute with an equal amount of vegetable oil for this recipe if that’s what you have on hand.
- Moist Banana Nut Bread. I tested the recipe with a full stick of butter (8 tablespoons), but found that 6 tablespoons worked better with this proportion of bananas and flour to keep the bread moist without making it heavy.
- Just 1 Egg. Other recipes might call for 2 eggs, but I found that the extra egg yielded a spongier, less flavorful loaf.
- The Right Amount of Sugar. I tried using just ½ cup of sugar (not sweet enough) and a full 1 cup of sugar (too sweet) — so ¾ cup seemed just right! Of course, feel free to adjust the amount of sugar based on your individual preferences.
- Plenty of Nuts. I tried the recipe with fewer walnuts (just ½ cup), but found that the bread was lacking that crunchy, nutty flavor. The nuts were more of an afterthought! Instead, use a full cup of chopped walnuts to ensure that the nuts are a prominent component in the loaf.