This banana bread recipe combines overripe bananas and a handful of pantry ingredients into a soft moist loaf.
Ingredients for Banana Bread
Bananas: The darker the banana, the better the flavor. Peels should be dark yellow with lots of brown spots and very soft. To ripen bananas quickly bake them in the oven at 350°F until the peels turn black, about 15 minutes. Cool before using. Flour: This recipe uses AP (all-purpose) flour as the base. You can replace up to ⅔ cup of the AP flour with whole wheat flour. Baking Soda: Baking soda helps the loaf to rise. Butter: Use unsalted butter in this recipe. If you have salted butter, skip the salt in the recipe. You can replace some of the butter with applesauce; however, the texture may change slightly. Sugar: Sugar adds sweetness, of course, but it also contributes to the texture of this banana bread recipe. Reducing the sugar is not recommended.
Add-Ins
PRO TIP: Toss any add-ins with some flour to stay suspended in the batter as it bakes. Peel the bananas, place them in a medium freezer bag, and freeze for up to 4 months. To use, thaw and drain excess liquid before using.
Add toasted nuts such as walnuts or pecans. Top the loaf with pumpkin or sunflower seeds. Add mini chocolate chips or frozen blueberries for a sweet treat.
How to Make Moist Banana Bread
Storing Banana Bread
For best results, keep moist banana bread in a covered container at room temperature for up to 5 days. Heat slices in the microwave or toaster, if desired. Freeze loaves or slices by tightly wrapping them in plastic wrap or storing them in an airtight container for up to 4 months. Did your family love this Banana Bread recipe? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
