Sitting around the home and not sure what to bake or make? Last week I was doing the same. I’ve been growing lady finger bananas in my backyard and due to a high yield, I had to think of ways of using them. Bingo! Banana bread. There are many recipes out there, but do you find it difficult to make a loaf of perfect banana bread? Read on my friends for my tips and moist banana bread recipe. Simple right! Go and get the ingredients and make it right in your own kitchen.
There are hundreds of different types of banana. The bananas I generally see at shops are either Cavendish or Ladyfinger bananas. So what is the actual best banana to use for this moist banana bread recipe? Simple. It doesn’t matter what type as long as they are well-ripened bananas. Because they are naturally sweet, easy to mash and cheap. You can easily tell which to use by the look of the bananas. They have brown spots all over. My bananas were free from my backyard.
Not all flours are the same. I used a mix of two different flours. The one on the right in the photograph below contain 8% protein which is similar to Cake flour
Upside Down Banana Bread
. The one on the left contains 12% protein which is often used to make bread. Blend them together which makes flour (9.8% protein) similar to all-purpose flour (about 10%) which is commonly used in the USA.
It is important to choose the right flour to make your banana bread. This is because the amount of protein in the flour has an effect on the texture of baked goods. More protein in flour generates more gluten. This banana bread recipe raises the bread with the power of gluten and baking powder.
Before you start to follow the banana bread recipe, it is important to leave the butter and eggs at room temperature. So leave them out of the fridge for 30-60 minutes before you start to make the bread. Also, the butter used in this easy banana bread recipe is unsalted. Because the salt contained in the butter will increase gluten activity thus it influences the texture. We want to avoid it.
Banana Bread Made With Sour Cream
Now you have chosen well to over ripened banana. Right? Good. So the mashing of the bananas manually is not hard work. You peel the banana and break them into small pieces and mash them with the back of a fork. If you don’t need to release any built-up stress, you can always just use a handheld stick blender or a food processor.
They are cheap and you will find them in the quick sale section of the fruit shop. If you don’t have ripe bananas but still want to make it, use a stick blender to mash the bananas. The finished product probably won’t be as sweet and flavorful though.
All-purpose flour is good to use. But if you don’t have those, check the flour package’s back to see the protein percentage. Pick a flour with a protein percentage of around 10%.
Whole Wheat Coffee Cake Banana Bread
This is what my high school baking club teacher said to us a thousand times! I usually use my kitchen scale but if you don’t have one, all the measurements in the recipe card are “level” cups. So spoon the flour and sugar into the cups and use the back of a knife to level the surface.
You can certainly add any nuts like walnuts in the batter or top with sliced almonds. Also, you can add cocoa in the flour or chocolate chips to make choc chip banana bread. Moreover, you can spread lemon cream cheese frosting on the top to make it a fancy dessert.
Freshly baked moist banana bread is delicious, though one-day-old banana bread is better and more moist. In order to keep the moisture, when the freshly baked bread has briefly cooled down on a cooling wire rack, wrap it with cling wrap and leave it at room temperature overnight.
Sour Cream Banana Bread Recipe
I usually have it for breakfast or for morning tea. If there are any leftovers, it lasts for a few days in the fridge. To make them last even longer, slice them and wrap them individually with cling wrap and place them in a ziplock bag. It will store for about a month in a freezer.
If you made and liked my moist banana bread recipe, please leave a comment below on how it turned out and please rate the recipe.
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Cassava Flour Banana Bread
*3 This mix of flours can be substituted with All-purpose flour, because combined flour’s percentage is 9.8% which is equivalent to All purpose flour protein amount (10%).
*6 yM backyard bananas were small. So needed 6 small lady finger bananas. Banana size varies so measure mashed banana amount with cups, not by how many bananas.
*9 If you don’t have well ripen bananas, you can use a stick blender to mash. Any leftovers of mashed banana can be frozen and used for your next smoothies.
Easy Almond Flour Banana Bread W/eggless Option
*11 In my humble opinion, day old banana bread is better and more moist. So I usually wrap it with a cling wrap when the bread has cooled down on the cooling rack. Leave it wrapped on the kitchen bench overnight and have it for breakfast.
Calories: 317 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 73 mg | Sodium: 19 mg | Potassium: 244 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 452 IU | Vitamin C: 2 mg | Calcium: 59 mg | Iron: 1 mg
Chopstick Chronicles is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an amazon associate I earn from qualifying purchases.My mom's banana bread is my absolute favorite! It's the best. It's super moist because it uses cake flour instead of all-purpose flour, and lots of ripe bananas. It's the only banana bread recipe you'll ever need!
Cake Flour Chai Spiced Banana Bread Recipe
I decided to add a video to this well-loved recipe! Check it out and subscribe, if you like 🙂 It's also a little blurry... Oops! But it's only my first video, so please be kind haha.
In our house, all cakes came from a box and I loved them all! My favorites were the yellow cake and devil's food cake from Betty Crocker.
The one thing she did bake from scratch was banana bread. She uses none other than Betty Crocker's recipe and it's delicious!
Simply The Best Banana Bread Recipe
I've been using the same recipe as my mom since I started baking in college, but along the way, I've made a few adjustments.
In Japan where I grew up, flour generally refers to cake flour, and rarely do you see all-purpose flour in stores. This is why both my mom and I used cake flour for all baked goods.
If you are dairy-free, you could use a neutral flavor oil, like refined coconut oil or olive oil (not extra virgin). That said, butter adds amazing flavor.
Banana Bread Recipe (eggless, Vegan & Whole Wheat)
Creaming the butter and sugar together gives the bread a lighter, tender texture. Using oil will make moist and dense banana bread. Both options are delicious!
I usually peel overripe bananas and put them in a freezer bag to store in the freezer. I defrost them whenever I want to bake my mom's banana bread recipe!
You could use a blender or food processor to pureé it for a smooth batter. Otherwise, mash the overripe bananas to get little chunks of bananas.
Ultra Moist Healthy Banana Bread (made With Olive Oil)
Many banana bread recipes use buttermilk, which gives baked goods moisture and fluff. Yum! The problem is, buttermilk isn't available in many countries.
Buttermilk is an acidic ingredient used to activate the baking soda in the recipe. The reaction creates bubbles and leads to fluffy banana bread.
My mom always used whole milk, but milk isn't acidic so it doesn't activate the baking soda. If the baking soda doesn't get activated you're left with a metallic aftertaste.
Coconut Flour Banana Bread (paleo)
Many people like to add vinegar or lemon juice to milk and letting it curdle for a buttermilk substitute. That method's never worked for me, so I always substitute buttermilk by mixing yogurt and milk at a 1:1 ratio. Sour cream and milk works well too!
My mom always adds walnuts to her banana breads and remain my favorite mix-ins! Pecans are also a great option for nuts.
If making banana nut bread, toast nuts in the oven before making the banana bread batter. You want them to cool completely before folding them into the batter. Toasting them makes them extra crunchy and aromatic.
Super Moist And Fluffy Banana Cake Recipe
If you're not a fan of nuts in your baked goods, you can also
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