Banana Bread Recipes Moist

An easy and moist Banana Bread Recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts. This is one of our favorite overripe banana recipes with hundreds of 5-star reviews.

Moist Banana Bread Recipe

This Banana Bread Recipe is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.

Prep: 10min

Total: 70min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 350 kcal, Carbohydrate 45 g, Protein 5 g, Fat 18 g, Saturated Fat 7 g, Cholesterol 57 mg, Sodium 243 mg, Fiber 3 g, Sugar 20 g, servingSize 1 serving

Ingredients:

• 3 very ripe bananas ((medium/large))
• ½ cup unsalted butter ((8 Tbsp) at room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (lightly beaten)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp vanilla extract
• 1 cup walnuts
• ½ cup raisins

Instruction:

1. Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
2. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
3. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
4. In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
5. Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

Deliciously Moist Banana Bread Recipe

Learn how to make deliciously moist banana bread with this quick and easy recipe.

Prep: 10min

Total: 1h10min

Yield: 15

Nutrition Facts: calories 218 cal

Ingredients:

• 1/2 cup butter (melted)
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas (mashed)

Instruction:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
3. Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9×5 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
5. Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.

My Favorite Banana Bread

With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.

Prep: 10min

Total: 3h

Yield: 1

Ingredients:

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar (see Note)
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream, at room temperature
• 2 cups (460g) mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (100g) chopped pecans or walnuts

Instruction:

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
4. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
5. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
6. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Super Moist Banana Bread (with a spoon)

No 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.

Prep: 10min

Total: 65min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 206 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 227 mg, Fiber 1 g, Sugar 16 g, servingSize 1 serving

Ingredients:

• 1 cup (250 g) mashed VERY RIPE bananas, Note 1 (about 2 large bananas)
• 1/2 cup (125 g) plain or Greek yogurt, low fat is fine ((buttermilk or sour cream is fine too))
• 1 teaspoon (5 g) baking soda
• 1/2 cup (115 g) butter (one stick) – very soft, Note 2 (salted or unsalted)
• 3/4 cup (150 g) brown sugar, Note 3
• 1 egg, room temperature ((run under warm water for a minute if needed))
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 1/2 cups (225 g) all-purpose flour, Note 4
• 1 teaspoon (3 g) baking powder
• 1/2 teaspoon salt (omit if using salted butter)
• Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, walnuts or raisins.

Instruction:

1. HEAT OVEN TO 350F/176.7C: Crumple a parchment paper into a ball. Smooth it out and line a 9 x 5 inch loaf pan (23×13 cm) or 4 x 8 inch loaf pan (20×10 cm).
2. BOWL #1 (small bowl): Mix together mashed bananas, yogurt and baking soda with a fork or spoon.
3. BOWL #2 (medium bowl or 2 cup measuring cup): Stir together flour, baking powder and salt (if using).
4. BOWL #3 (large bowl): Use a spoon or whisk to mix butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mix in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
5. BAKE: Spoon batter into parchment-lined loaf pan. Bake for 50-60 minutes or until cake tester or toothpick comes out clean. Using a smaller loaf pan may take a bit longer. Start checking after 50-55 minutes. The middle may still be wet. Bake another 3-5 minutes and check again. When done, remove pan from oven and let cool. Lift banana bread out by holding onto sides of parchment.

Moist Banana Bread Recipe | Sweet Bread

FAQ

How do you make bread more moist?

What makes bananas moist?

How do you make Paula Deen’s banana bread?

1. 2¼ cups all-purpose flour, sifted.
2. 1 cup sugar.
3. 1 teaspoon baking soda.
4. 1 teaspoon salt.
5. 4 medium ripe bananas, mashed (about 1½ cups)
6. ½ cup unsalted butter, melted and cooled.
7. 2 large eggs.
8. 1 teaspoon vanilla extract.

Why did my banana bread come out so dry?