Moist Banana Bread Recipes

It is very dense due to the whole wheat flour and flaxseed. It is sooo good. Yum. Definitely falls under the category of “moist banana bread.”
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Flax Banana Bread

1/2 cup packed light brown sugar
1/2 cup low-fat buttermilk
1/4 cup fat-free egg substitute*
3 Tablespoons Canola oil*
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup pureed very ripe bananas

Preheat oven to 350°. Coat a non-stick 8″x4″
loaf pan w/ non-stick spray.

In a large bowl, combine the sugar, buttermilk, egg substitute, and oil.
Whisk until smooth.

In a medium bowl, combine the unbleached flour, whole wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix. Add to the liquid ingredients. Stir just until blended; do not overmix. Add the bananas, and stir to mix.

Pour into the prepared pan. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

*1/4 cup egg substitute = 1 egg
*I no longer use Canola oil. It is not as good for you as it was originally claimed to be. I use grapeseed oil instead (Trader Joe’s has the best price–very reasonable.).

Oh baby. Just the thought of Chocolate Chip Banana Bread makes my mouth water. There are 2 things that are most amazing when coming in from a cold winter day in the winter. First thing, Barenjager Honey Liquor. One shot will warm you from head to toe. Second, Chocolate Chip Banana Bread.

When you make Chocolate Chip Banana Bread you have to eat it fresh out of the oven. Heck, throw some butter on it too. Then drink a glass of milk and be prepared to sleep through the rest of winter.

Here is today’s Chocolate Chip Banana Bread recipe:

• 1/2 c. butter (1 stick), room temp.
• 3 eggs (BEAT THEM!)
• 1 c. sugar
• 3 c. flour
• 1 c. mashed bananas
• 1/2 c. chocolate chips
• 1/2 c. chopped walnuts or pecans ( Pick Walnuts )
• 2/3 c. buttermilk
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda

Preheat the oven to 325 degrees

After creaming your butter, add sugar. Beat it till its all light and fluffy. Beat your eggs, then them with all of the other ingredients. Stir until just blended. Put the batter into 2 greased ( The 7×4x2 inch ones ) and bake at 325 for 1 hour!

There you go. Again, eat it hot, smuthered in butter and followed by a big glass of milk. We will see you when winter is over.

I was thumbing through a Betty Crocker cookbook section on nut bread and stumbled upon a particular recipe for banana bread that included chopped pecans.  Has anyone tried pecans in their banana bread?  How did it turn out?

Sometimes getting your Banana Bread perfectly moist is a trick. Everyone has different ideas of what moist should be! I did some research this morning to find out what people do to make their bread, particularly Banana Bread, moist. We have not tried these ideas, they are simply advice from people that have experience in making moist banana bread. Use at your own risk.

1. Make sure your bananas are SUPER DUPER ripe. Like, really really ripe.
2. Use applesauce as a subsitute for the fat
3. Add a box of banana pudding mix
4. Add 1/2 to 1 cup of Sour Cream ( That sounds good. I love the flavor that sour cream brings )
5. ( Warning: People like my wife will gag at this one ): Instead of using 2 eggs, use 1 egg and a heaping tablespoon of mayo. Some people will do anything to make their banana bread moist.
6. Use part applesauce, and part oil rather than shortening.
7. Wrap the Banana Bread in Wax Paper while it is still warm to keep the banana bread moist.
8. Add grated apple
9. Add Yogurt
10. Add an 8oz can of drained pineapple to the batter. This sounds gross to me, but if you like pineapple in food, you might like it!
11. Replace 1/3 of the sugar with molasses.
12. Add Shredded Carrots to make moist banana bread.
13. Keep the banana bread wrapped so that it does not sweat out all of its moisture.

Hope these ideas help you in your quest for creating the perfect moist banana bread recipe. This should give you about 13 ideas to try and experiment with. Please, if you find one that you like best, let us know!

My wife Lindsey wrote back to my inquiry concerning moist banana bread recipes. I have had this, and I think it might be my favorite. It is VERY good with the chocolate chips! And I recommend it warm.

Here is what she wrote:

I originally got it off the internet, and I believe maybe Emeril Legasse had something to do with its original form, though I’m pretty sure I’ve adapted a few things.

Moistest and Most delicious Banana Bread Ever.

10 Tbs + 1 tsp butter (latter for greasing pan)
1 c. mashed ripe bananas (about 2 large)
1/2 c. sour cream
2 large eggs
1 1/2 tsp vanilla
2 c. cake flour (I often substitute whole wheat for half and it’s still moist and delicious)
3/4 c. + 2 Tbs sugar + extra for sprinkling on top
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
(optional) 1 c. toasted, chopped walnuts
(optional, but soo good) 1 bag semi-sweet chocolate chips

Preheat oven to 350 degrees.

Lightly grease a 9 1/4 x 5 1/4 x 2 1/2 loaf pan with the 1 tsp of butter.

Puree bananas, sour cream, eggs, and vanilla in a food processor.

Sift flour, sugar, baking soda, baking powder, and salt into bowl of electric mixer fitted with a whisk attachment.

Add remaining butter and mix on medium/low speed until blended, about 30 seconds.

Add banana mixture in three batches, scraping bowl and mixing on medium between each addition.

Fold in nuts and/or chocolate chips if desired.

Pour into loaf pan, and sprinkle top with thin layer of sugar.

Bake until lightly browned and bounces back to touch, about 1 hour, 10 minutes.

Remove from oven and cool for about 10 minutes before turning out, and cool completely on wire rack. Or, you know, eat the whole thing while it’s still warm in thick, moist slices, with butter, if that’s your thing.

Hello there fellow moist banana bread lovers,

It’s Louis again.  While Andy and I are still figuring out what we can do with this site to make it useful and interesting to you, we are definitely sure that you at least want, well, moist banana bread recipes!

Now, I love my wife.  And I love my wife’s banana bread.  In fact, one day I will make sure to get Lindsey’s recipe posted on here, and maybe accompany it with some pictures or video or something.

It might be my favorite.  I am not sure though.

The reason is because my mom’s banana bread is such good competition for my wife’s banana bread!

As soon as Andy and I started looking at creating a website solely dedicated to banana bread, I wrote to my mom to ask her about her delicious banana bread recipe, and what follows is what her email back:

Here is my best banana bread recipe.  It is from Betty Crocker’s Cookbook, copyright 1969, eleventh printing, 1972.  This cookbook is in high demand on eBay, and is known as the Pie Book, or the red Pie Betty Crocker Book, not because it has a pie on the cover, but because it has a pie graph on the front w/ pictures of food in each section.

It is not listed as Banana Bread, but as a variation of the Nut Bread recipe.

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BANANA BREAD

2-1/2 cups all purpose flour

1 cup sugar

3-1/2 teaspoons baking powder

1 teaspoon salt

3 Tablespoons salad oil

3/4 cups milk

1 egg

1 cup mashed ripe ripe bananas

1 cup finely chopped nuts

Heat oven to 350°.  Grease and flour 9×5x3 inch loaf pan or two 8-1/2 x 4-1/2 x2-1/2 inch loaf pans.  Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.

Pour into pan(s).  Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.  Remove from pan; cool thoroughly  before slicing.

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This is the recipe as it is printed in the cookbook.  I no longer grease and flour my pans, but I use Pam or another brand of non-stick cooking spray.  People go crazy over this recipe.  Most banana bread recipes call for much more oil or butter and leave a grease print on a paper towel or napkin.

Hope this is useful!

Love,
Mom

The recipe that I’m about to share with you is extremely moist. Be prepared for this banana bread to melt in your mouth.

First off I should mention that I highly recommend using black bananas. I think this contributes to the moist banana bread flavor and consistency. Lets get down to business. In order to make 2 loaves you will need:

• 4-5 black bananas
• 3 large eggs
• 2 cups sugar
• 1/4 cup buttermilk or sour milk
• 1/2 teaspoon salt
• 2 1/4 cups flour
• 1 teaspoon vanilla
• 1 1/3 teaspoons baking soda
• 1 cup chopped pecans
• 3/4 cup veggie oil

Instructions:

1. Heat your oven to 350 degrees
2. Grease your loaf pans
3. Mash bananas in a large bowl
4. Dissolve Soda in Buttermilk ( Caution: Make sure to use a large container because its going to foam up! )
5. Mix all ingredients ( By Hand )
6. Add Chopped Nuts
7. Bake at 350 degrees for 1 hour ( Or until toothpick comes out ALMOST clean. TOO clean will mean that the loaf will be not as moist )
8. Let it sit for 15 minutes after removing from the oven.
9. Remove from Loaf Pans
10. Invite your friends over and have a moist banana nut bread feast!

This moist banana bread could be good with your favorite jams and jelly’s. Of course, nothing is more amazing than having warm, moist banana bread with butter. Be sure to have your banana bread in the mornings, toasted with butter. That is of course unless you have already eaten it all.

I hope you enjoy eating this moist banana bread as much as we do!

Out of the mouthwatering list of fruit bread types one stands out above all others, shining like the perfect, tempting delight that it is. Behold, the scrumptious moist banana bread. I am deliberately using the term moist by the way because some of us like their fruit breads crumbly, but I like my banana bread moist, so the wonderful banana and vanilla aroma melts away in your mouth.

I’ll stop right there before I start to look like I actually date moist banana bread. The truth is I just love it and I have experimented a lot with how to get the taste, the moisture, the aroma, the “sugariness” exactly right. I found that this probably isn’t worth sharing. I’ve served these wonder-breads to at least 10 people, out of which no two liked the same type; recipe should not be precise, as cooking is not necessarily an exact science.

Let’s take a look at what’s needed for some basic moist banana bread, but beware, just reading the list will make you crave it, you have been warned. Obviously you will need bananas, about 2-5, depending on how much tropical goodness you want in your loaf. I prefer it to be as-bananas-as-can-be, but if you put too much in, you might get a soggy old thing in the end (although the taste will probably still be heavenly). Actually, all other ingredients are what you would need for some basic dough. 1/3 cup of butter (melted of course), 3/4 to 1 and 1/2 cup of sugar, a thoroughly beaten egg, a tiny pinch of salt, a teaspoon of baking soda and 1 1/2 cup of baking flour. I also use a healthy helping of vanilla in there.

The real trick in getting the taste right is the balance between the bananas and the sugar content. First of all, the amount of vanilla you should apply to the banana bread mixture depends on weather it is vanilla sugar or pure vanilla. Pure vanilla is very strong, so you don’t need to put a lot, while vanilla sugar also contains sugar, so take that into account when adding the actual sugar. Also remember that our friend the banana has quite a high sugar level, so it isn’t too hard to overdo the sweetening.

We have arrived to the point in the article where my mouth is watering, bananas are floating around me and I am proverbially licking my fingers after the yummy moist banana bread. I have regained control so it is time to add and elaborate! The wonderful thing about any bread recipe is that you can easily tailor it to your own liking. I frequently add a dash of cinnamon to the recipe for example. I’m the type of guy who will put cinnamon on anything, but trust me, your taste buds will experience a whole new world with this little add on. Other options include some ginger, a hint of lemon, maybe a tiny bit of mint (although I don’t really like this variant), and the list goes on and on with the spices we all love. If you want to get really fancy, you could try and melt some chocolate and add it in to make your moist banana bread a bit moister and full of chocolate goodness. Usually dark chocolate is the best, but I frequently use milk chocolate, I just like it more. To true connoisseurs this will be an atrocity but hey, I’m cooking this for myself. Just as with the sugar watch out as chocolate has an extremely high concentration, so if adding it, you may want to cut back on the sugar.

To make a long story short, the only way you will be able to make the best moist banana bread is by going to the kitchen right now to cook one. Follow my recipe lightly, add a bit of this, add a bit of that, put yourself (not literally) into the recipe. When all done, cut the loaf into small pieces, put two slices on a plate, cut a few slices of banana next to it, and perhaps dress it with a mint leaf and I’m sure your family will feint before they even touch it (leaving you all the fun of eating).

Welcome to www.Moist-Banana-Bread-Recipes.com!

It all started when Andy and I discovered just how many of you search for “moist banana bread recipes” in Google (about 7,670 a DAY!). And upon reflection, we remembered all those not-so-moist loaves of banana bread we had both consumed over our lifetimes (probably about 7,670).

And so we set out to build a website solely dedicated to banana bread recipes that are in fact… moist! We are not 100% sure what we’re going to do on it, but we are passionate about banana bread and we don’t think that dry banana bread counts!

Do you have a favorite banana bread recipe you would love to share with us? Send us an email and we’ll test it out!

Do you have any ideas about what we could do with this banana bread site? If you could have anything you wanted (pertaining to banana bread of course - and only moist banana bread, at that) that we could possibly give you, what would it be?

Otherwise stay tuned for banana bread recipes, maybe some videos, news, who knows what other banana shenanigans!