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Sweet and Moist Banana Bread Recipe

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4.3 from 12 reviews

This Sweet and Moist Banana Bread recipe yields two deliciously soft loaves bursting with ripe banana flavor. Creamy butter and sugar are combined with ripe mashed bananas, eggs, and a touch of vanilla to create a tender, rich bread perfect for breakfast or snack time. Optional nuts add a delightful crunch, but the bread is just as wonderful without. Baked to golden perfection, this classic banana bread will become a family favorite.

  • Total Time: 1 hour 20 minutes
  • Yield: 2 loaves (about 2 dozen slices total)

Ingredients

Wet Ingredients

  • 1 cup (226 g) butter, softened
  • 4 to 5 eggs
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 quart mashed bananas (about 6 to 8 ripe to overripe bananas)

Dry Ingredients

  • 2 cups (424 g) sugar
  • 3 cups (384 g) flour (sifted or not)
  • 1 tsp baking soda
  • 1 tsp table salt or 1.5 tsp kosher salt

Optional

  • 1 cup nuts (optional, such as walnuts or pecans)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350ºF (175ºC). Butter two 8.5 x 4.5-inch loaf pans generously to ensure the banana bread does not stick.
  2. Cream Butter and Sugar: Using a stand mixer, cream the softened butter and sugar together until the mixture is light and fluffy, which usually takes a few minutes and creates a aerated base for the bread.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  4. Add Eggs and Wet Flavors: With the mixer on low speed, add the eggs one at a time, beating well after each addition to incorporate air. Then add vanilla extract, buttermilk, and the mashed bananas, mixing just until combined.
  5. Combine Wet and Dry: Add the flour mixture in two parts to the wet ingredients, mixing gently and only until just combined to avoid overworking the batter. If using nuts, fold them in now.
  6. Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Place in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
  7. Cool the Loaves: Remove the banana bread from the oven and immediately turn the loaves out onto a cooling rack. Let them cool completely before slicing and serving for best texture.

Notes

  • Use ripe to overripe bananas for maximum sweetness and moisture.
  • You can adjust the number of eggs depending on size and desired richness (4 to 5 eggs).
  • If you prefer a nuttier banana bread, add 1 cup of chopped walnuts or pecans.
  • Butter the loaf pans generously to prevent sticking and ensure easy removal.
  • Do not overmix batter after adding flour to keep bread tender.
  • Store banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/sweet-and-moist-banana-bread-recipe/