Moist Banana Bread

Moist Banana Bread

  • Prep Time: 10 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 10

    • About This Recipe

    “I got this from a recipe club I was in.It is the only banana bread my family will let me make.We prefer it without nuts,but it is great with chopped pecans for the nut lovers.It is very moist.I keep over-ripe bananas in the freezer,so I can make it at a moments notice.It is a great after-school snack,but it never lasts long at our house!”

    Ingredients

  • 1/2 cupbutter
  • 2eggs
  • 3largevery ripe bananas
  • 1 1/2 tablespoons sour cream or 1 1/2 tablespoonsbuttermilk
  • 1teaspoonfresh lemon juice
  • 1cupsugar
  • 2cupsflour
  • 1/2 teaspoonbaking soda
  • 1 1/2 teaspoonsbaking powder
  • 1cupchopped nuts(optional)

    • Directions

  • Combine dry ingredients in large mixing bowl.
  • Place butter, eggs, bananas, sour cream, and lemon juice in blender or work bowl of food processor.Whirl until smooth.
  • Pour over dry ingredients; add nuts and stir until just moist.
  • Pour into greased loaf pan.
  • Bake in 350°F oven for 55-65 minutesor until skewer inserted comes out clean.

    • Reviews

  • “Laura this was sooo moist, and excellent!My DH was so mad that I gave a loaf away to my best friend.My house smelled wonderful while this was baking.Thanks for the recipe, it was very easy too.”

  • “This was super easy, good flavor, good crust etc.I guess I sort of missed the more rustic, chunky interior you get when it is made by hand instead of mixed in the food processor, which is why I give this 4 stars instead of 5.I’ll still make this again.The speed is hard to beat!”

  • “This was really moist!! I made muffins instead of a loaf, the kitchen smelled wonderful while they were baking .. thank you”

  • “Well despite the batter being too big for my pan, this bread turned out AWESOME! The most delicious, moist banana bread I have ever eaten! I will definitely make this again…trying in a bigger pan next time! :-)I would definitely recommend this recipe to anyone who is tired of dry rubbery banana bread…this one is almost like cake – YUM!!!!”

  • “Somehow this turned out a little dry for me, which I don’t understand since everyone is raving about it being moist. On the whole it was good tasting-just a little less moisture. I did think that the time specified to bake was a little much, if I had taken out my pan from the oven in 45mins. it would hv been better I think. I did add a half cup of ground walnuts. Thanks!”

  • “This is a wonderful moist banana bread. I made muffins instead of a loaf and they hold together really well so they are good for a grab and go treat.I added mini chocolate chips to the last 1/3 of the batter- very tasty!I did add a few dashes of cinnamon and nutmeg and next time I will addsome salt, as the muffins without chips seemed just a little bland.This recipe is definitely a keeper for me.”

  • “Great Banana bread !!!!! It is very nice and moist, has a really nice fine crumb texture and cooked evenly throughout loaf.Ive found a lot of banana loaf recipes are overdone on bottom and underdone at top of loaf ….no problem with that with this recipe.I’m keeping this one! Thanks for the recipe, blueangelica54”

  • “Moist is right.Great texture and flavor.My husband loves banana bread and he wants more of this one!Thanks for sharing!”

  • “A great, healthy snack for me since its hard to find less fattening flavored breads. I like the moist breads, and this is another good one. If you want to decrease the fat content dramatically, don’t use butter or replace it with a subsitute. I find butter doesn’t hurt the flavor that much in this recipe.”

  • “You’ve tried the rest, now try the best.This is a great banana bread recipe!Changed NOTHING, included nuts.Dense, moist, delicious! I did not however make this in the food processor, but in my Kitchenaid.”

  • “I agree with the other folks – this is a fantastic recipe… quick, easy and perfect every time.”

  • “One of the few banana bread recipes that is very quick and easy and turns out the way I feel a banana bread should. Just the right balance of flavor, sugar and fat.”

  • “This is very easy and VERY moist.The best banana bread I’ve ever made. The twins and I can eat a loaf in two days.”

  • “WONDERFUL! I tried 2 other recipes before trying this one. I just couldn’t find a moist bread. The others were so dense and a bit dry. This one is perfect. Nice crust! Soft middle. Good flavor. >br/br/

  • “This comes out perfect everytime! I’ve added cinnamon and chocolate chips and this banana bread lasts 2 days in my house before its all eaten!”

  • “Made this today, wow!!!! The best I’ve ever made, and I bake almost every day. I used pecans and added a little banana extract and almond extract. While it was still warm I spread some cream cheese on it. This is a must make.”

  • “Okey doke.It’s not out of the oven yet, but it already smells WONDERFUL!!!Just wondering now what it would taste like with a bit of cinnamon sprinkled on top or even mixed in.This recipe is super easy, but instead of using the food processor (I don’t have one), I used a hand potato masher.It seems to have worked as well, but left chunks of banana that I hope will still be good.”

  • “totally yummy everytime!I use 4 egg whites instead of 2 eggs, fat free sour cream and smart balance 50/50 butter blend to cut some fat and it’s still amazing!I also add about 3/4 c finely shopped pecans to add a little nutty flavor… enjoy it!”

  • “Very tasty banana bread.It did not seem to have the strongest banana flavor I have tasted in a banana bread but regardless it was still delicious.I used sour cream not buttermilk and I included the cup of optional pecans.I had some leftover crushed pecans after assembling the bread and so I sprinkled the remaining nuts on the top of the bread prior to baking.Came out wonderfully.”

  • “This is a nice dense banana bread. It is moistand tender, was quick and very easy to make. Thanks for sharing.”

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