How to make banana bread more moist? This is a perennial question in the world of cooking, and more often than not you’ll find simple answers don’t get too far into their answer. That’s why when it comes to cooking, and more specifically baking, you need to spend some time perfecting it. There are a number of things that go into making your baked goods moist as well as some other things
you can do to maximize it so if you’re interested in finding out what those things are then read on. Banana bread, while deliciously moist and fluffy, could use a bit of moisture. Read on to learn how to make banana bread more moist by adding cream cheese or sour cream. There is also an option
for a healthier banana bread you can make using applesauce in place of the oil for a delicious alternative to your Super Moist Banana Bread. Bananas can be a nutrient powerhouse, if you pick the right one and eat it in the right form. For more information on the health benefits of banana and eating banana in different forms (including fresh, frozen, dried and plantain), read on.
How To Make Banana Bread More Moist
Here’s an easy way on how to make banana bread more moist. Baking is great. You get to create delicious food and eat the leftovers…if you’re lucky enough to not eat it all in one sitting. I love making banana bread which is low in sugar and high in fiber. There’s just one issue with most banana bread recipes – it’s dry, and everyone hates dry bread. Here are the top tips for how to make banana bread more moist to ensure your recipe turns out perfectly every time and that no mouth-sized lump of yeast dough is left behind when serving your banana bread dessert!
I’ve followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle.
When I go to the store and buy it it’s always dark and moist in the middle.
What is the secret ingredient?!
Update: A lot better! Suggestions below helped a ton. But the perfect banana bread still eludes me.. Here’s somes pointers I picked up:
- Freezing bananas helps. It allows you to mix them in easier and gives it a more consistent texture. More bananas is better (try 4 small ones, or 3 big ones).
- Try adding Sour Cream (instead of yoghurt). Maybe 1/4 cup for 1 loaf. I had much positive feedback after this experiment!
- Molasses helps the color (be darker), but the flavour becomes a little too strong and maybe even bitter. Overall I don’t recommend it.
- Turn the oven down by about 25-50F. Quite often, ovens just blast the heck out of baked good, especially smaller apartment ovens. Larger, more expensive ovens tend to be better calibrated and will produce the proper 350F temperature usually required for banana bread. A cheap oven, which is still fine for banana bread, will overshoot the temperature and kill your banana bread. Turn the oven down a bit, and if necessary cook for longer. I have even turned my oven cooler AND cooked it for 15 minutes less time than the recipe required.
- Check at 2/3 time. Don’t let the bread run through the entire cooking time before checking it. Always check early. For some recipes, I take the banana bread out at 2/3 recommended time!
- Don’t over-beat the mixture. Despite being called banana “bread” it isn’t a bread, it is a cake insomuch as it is made from a batter, not a long-kneaded dough. If you start mixing and it seems already too dry – STOP – and add a few tablespoons of milk to loosen the mixture up. If it’s too dry in the initial stages, it will certainly be dry later, but a dry mixture also causes you to push harder, thereby causing the gluten to harden.
- Don’t cut down on butter/fat. This is really what prevents it drying out. Use creme fraiche, more butter, a bit less flour…
While living in Michigan in the late 1970’s, I baked several loaves of banana right before going to church to play the organ for the midweek service. I decided to wrap one of the loaves to give to the pastor and his family right after it finished baking. I wrapped the bread in foil and enclosed it in a Ziploc plastic bag.
The pastor’s wife told me that the banana bread was the best she had ever eaten the next day, so I have continued to wrap the hot, freshly baked banana bread in some foil and enclose it tightly in a plastic Ziploc bag and put it in the freezer to cool down for a few hours
If you don’t mind getting a bit fussy, this advice from America’s Test Kitchen should work great. I haven’t tried it yet myself, I’ll edit this answer when I do.
You can get 5 bananas (6 including a decorative one on top, not frozen or microwaved) in a loaf if you microwave them first (5 minutes on high, covered with pierced plastic wrap), freezing them accomplishes the same thing. The key step is to then drain them in a fine mesh strainer over a bowl. If using frozen bananas, put them in the strainer frozen, they’ll drain as they thaw.
5 peeled bananas should weigh about 2.25lbs (1Kg). Strained, they should produce about 1/2cup-3/4cup of liquid (118mls-177mls) That’s too much of the liquid to use in a loaf of bread (it makes the loaf overly dense), so ATK recommends reducing it to 1/4 cup. That syrup becomes the liquid in the loaf.
They also say that the bananas should be very ripe, but that there’s really no difference in sugar content between very speckled and black. Either will work just fine.
For their Ultimate Banana Bread they use a full stick of butter, 2 eggs and brown sugar. They also sprinkle granulated sugar on top for a nice crust.
Super Moist Banana Bread
Have you ever tried a delicious, Super Moist Banana Bread that’s easy to make, is delicious, and absolutely AMAZEBALLS? Well then you should try this Super Moist Banana Bread recipe. It is so tasty, delicious, moist and mouthwatering. Once you bake it you will be craving this bread even more. I love banana bread, but it can be kind of dry sometimes. I’ve found that adding different things to the mix can help with this. So today, I’m sharing a recipe for super moist banana bread that has been tried and tested by myself!
No electric or stand mixer needed for this delicious, super moist banana bread. We’ve gathered all the tips and variations you’ll need to ensure success and adapt the recipe to your own tastes and preferences.
If you google ‘banana bread recipes’, you will get about 278 million results. They are all fairly similar (ok, I didn’t read 278 million). Some have more sugar, some add an extra moisture ingredient, some add nuts and so on. But the basics are the same.
This is a great recipe for basic classic banana bread. I only have two criteria for what I would consider the ‘best banana bread recipe’. It has to be super moist and have a super banana flavor.
Why choose this banana bread recipe
So do we need yet another banana bread recipe? Not really. But…
If you’re obsessive like me and need to review 10 recipes before you settle on one, you’ll be happy you landed on this great recipe – the best banana bread recipe in my humble opinion – with lots of variations and substitutions that speak to your preferences.
That’s because I’ve done the research for you so you don’t have to. You’re welcome 🙂
Bottom line: This is an incredibly moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. And simply delicious.
Tips for success
I’ve made this recipe a LOT. The first time with an electric mixer, the next time (and then after) without. It really made no difference. There are a few tricks, though, for making a perfect banana bread.
- Overripe bananas are key. Your bananas should be turning brown and very soft – almost squishy. The riper, the sweeter (although not black to the point they are fermenting). If they are not ripe, here are two ways to ripen them:
- place them in a paper bag with another fruit like an apple and let them sit a day or two.
- bake them in a 350F oven for 15-20 minutes. Cool before using.
- Add an extra moisture ingredient like yogurt or sour cream as per the recipe. See substitutes if you don’t have any.
- Don’t over mix the batter. Lightly incorporate the dry ingredients with the wet ingredients. Don’t over mix it or the banana bread will become dense.
- Don’t over bake. Start checking after 50 minutes in 5 minute increments. Over baked banana bread will be dry. I tend to under bake it a bit because I like it super moist.
- Easy clean up: Line your loaf pan with parchment paper before adding the batter. I find the best way is to crush parchment into a ball, then smooth it into the pan. This will make it lie in the pan more easily.
Substitutes
- The brown sugar adds great flavor but it can be replaced with white sugar if needed.
- Yogurt (or sour cream) can be replaced with 1/2 cup extra mashed bananas or unsweetened applesauce.
- Apparently the butter can be replaced with 1/2 cup mayonnaise. I never tried this, but I read it in a recipe and the author swears by it.
- All-purpose flour can be substituted with organic whole wheat flour. Or gluten-free flour for a gluten free banana bread.
- Replace 1 tablespoon of flour with 1 tablespoon flaxseed for extra nutrition (fiber, protein, vitamin B1 and Omega-3 fatty acids)
Moist Banana Bread…My New Fav!
Ok so a few years ago I posted an old-fashioned banana bread recipe that is great!! It’s moist, dense, and just lovely. Then a viewer sent me a recipe for bakery-style banana bread that knocked my socks off. It was so fluffy, sweet, moist, and full of banana flavor. So my search for the perfect banana bread should be over right? Never!!
These bananas are ready for banana bread!
Today I was craving banana bread but I wanted it to be EVERYTHING that these two recipes had. I wanted that old-fashioned cinnamon-brown sugar-banana flavor, I wanted it to have that slight crunch on the outside yet crazy moist, fluffy, & dense on the inside. That’s not asking for too much right? With a little tweaking, I combined the two banana bread recipes on my site, and out came this beauty
The perfect banana bread. My search is over. This is my favorite banana bread…. for now : )
This banana bread freezes and reheats well.
It’s everything that I’ve ever wanted in banana bread and I couldn’t wait to share it with you all. I hope that you enjoy it as much as we have because I made it at 12 pm. and there is one more slice left at 7:41 pm and it’s that end slice. The one that’s not nearly as much fun as the inside slices. I still plan on hiding it and eating it with a hot cup of coffee though.
I just love that this bread has buttermilk in it. Something about buttermilk in quick bread just makes it so moist and adds great flavor. If I had some black walnuts I’d throw them in there as well. So yum!!
If you’re the type that likes to bake up quick loaves of bread and take them to work or give them away as gifts this is the recipe you want to use. It has a crowd-pleaser written all over it and tastes even better the next day and is much sweeter the next day as well!
HEY, WANNA MAKE IT VEGAN? CHECK OUT THIS INCREDIBLE VEGAN BANANA BREAD RECIPE!
MOIST BANANA BREAD
Coursebread Cook Time1 hour 10 minutes Total Time1 hour 10 minutes CaloriesAuthorDivas Can Cook
Ingredients
- All ingredients should be room tempt.
- 3 large extra ripe bananas 1 1/2 cups mashed
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 cup white sugar
- 1/2-3/4 cup brown sugar I used 1/2 cup
- 8 tablespoons butter softened ( 1 stick)
- 2 eggs beaten
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 325.
- Grease and flour a loaf pan.
- In a medium size bowl, mash bananas until creamy and stir in lemon juice. Set aside.
- In a medium size bowl, whisk together flour,baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, cream together the butter and sugars.
- Beat in the eggs until combined.
- Fold in the bananas.
- Add in the vanilla extract and buttermilk.
- Beat until combined.
- Add the dry mixture into the wet mixture.
- STIR GENTLY AND JUST UNTIL THE FLOUR IS INCORPORATED. DO NOT OVER STIR.
- Pour the batter into the prepared loaf pan.
- Bake on center rack for 1 hour and 10 minutes. Cooking times may vary. Check on bread at the 1 hour mark. Toothpick inserted into the center should come out clean and bread should be golden on the outside.
- Brush the top of the bread with butter if desire when it comes out of the oven.
- Let cool for 5 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling.
- Slice and enjoy! (flavors will intensify the next day)
Health Benefits Of Banana
There are numerous benefits of eating bananas. They are as diverse as their tastes, ranging from boosting your immune system to quick fixes for when you’re feeling low on energy. Bananas may not be the first fruit that comes to mind when you think of superfoods. We tend to think of apples and bananas as unassuming fruits that are highly portable, easy to eat, and always be available. In fact, bananas are an exotic fruit that does far more than just fill a hungry tummy.
Bananas are rich in vitamins, minerals, fibre and simple sugar. They contain no fat. Bananas are a rich source of vitamin B6, vitamin A, folate, vitamin C, fibres, magnesium, potassium and carbohydrates.
1: May improve digestion:
Banana is rich in soluble and insoluble fibres that play an essential role in digestive health. Soluble fibres help to control blood sugar levels and may reduce cholesterol levels. Insoluble fibres may soften your stool and regulate intestinal movements.
Banana deals with your hyperacidity symptoms by protecting the stomach lining from ulcers. It also helps to guard the stomach against unfriendly bacteria that are responsible for causing gastrointestinal disturbances.
2: Helps to improve heart health:
Banana is essential for your heart health. It is rich in potassium, minerals, and electrolytes that help to maintain your heart health. Banana has high potassium and low sodium content. Hence, it may also help to protect your cardiovascular system against high blood pressure.
A medium-sized banana will provide around 320-400 mg of potassium, which meets about 10% of your daily potassium needs.
3: Helps to build lean muscles:
If you feel recurrent soreness of muscles after a workout, you may lack magnesium in your body. A magnesium-rich banana may help with muscle contraction and relaxation that increase lean muscle mass.
4: Supports bone health:
Though bananas are not high in calcium, they can help to maintain your bone health. How? Banana contains a prebiotic named- Fructooligosaccharides. Fructooligosaccharides help to enhance the ability of the body to absorb calcium. Hence, this prebiotic may help to improve the bone health of your body.
5: Helps muscles to recover after exercise:
Banana is rich in potassium which helps to recover your muscles after a workout. Consuming bananas after exercise may help to strengthen your muscles and it allows you to work out more.
6: Helps to reduce bloating:
Bloating makes you feel uneasy. Banana may help you in this situation, fight back against gas and water retention. It might increase the bloat-fighting bacteria in the stomach. Also, it might help to diminish the retained fluid in the body as it is rich in potassium.
7: Helps to make you feel fuller
Unripe bananas make you feel fuller for a longer time. It is rich in a specific starch called resistant starch. This starch helps to resist the digestion process. It helps to suppress your hunger and make you feel fuller. Since the raw bananas are bitter, you can make a smoothie with other fruits and vegetables.
8: May improve kidney health:
Banana is rich in potassium which helps to keep your kidneys healthy and clean. Some studies suggest that those who eat bananas 4–6 times a week are almost 50% less likely to develop kidney disease than those who don’t eat this fruit.
9: Helps to fight against anaemia
Due to the high folate content in the bananas, they are healthy for those suffering from anaemia. Anaemia-induced fatigue and paleness may reduce by the daily consumption of bananas.
10: May help with a hangover
A hangover is the worst thing after a rocking party. Banana may help you in this condition. Consuming a banana smoothie made of milk/curd or banana with some milk and a few strawberries may help to provide relief from the hangover.
11: Supports eye health:
Banana is rich in vitamin A, vitamin E, lutein and antioxidants that help keep your vision healthy. Lutein is a nutrient that may help to reduce the risk for macular degeneration.
12: May help to whiten the teeth:
Banana peel is very beneficial to whiten teeth. Gently rubbing the inside part of the banana peel for about 2 minutes will give the desired effect of white and bright teeth.
13. Pectin in Bananas may help detoxify the body:
Bananas are rich in pectin. Research has shown that pectin can limit the amount of fat your cells can absorb. Pectin can also help regulate blood sugar levels.
14. Bananas may help the body burn fat:
Bananas contain 12 mg of choline. Choline is a fat-blasting B vitamin that acts directly on the genes that cause fat storage in the abdomen. This compound in bananas helps the body to burn fat easily with exercise.
15. Bananas may help keep diseases at bay:
Bananas are rich in three different types of carotenoids, namely beta-carotene, provitamin A carotenoids and alpha-carotene. Our body has the ability to convert these to Vitamin A. According to studies, foods containing high levels of carotenoids have been shown to protect against chronic diseases like diabetes, certain cardiovascular diseases and cancer.