« My Wife Lindsey’s Favorite Banana Bread Recipe
Have any of you tried pecans in your banana bread? »

How to add more moist-ness to your Banana Bread

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!

Tags: , ,

This entry was posted on Saturday, September 20th, 2008 at 9:55 am and is filed under Tips & Tricks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “How to add more moist-ness to your Banana Bread”

  1. Joshua Says:
    November 12th, 2008 at 6:27 pm

    All-

    I usually cook my banana bread at 350 degrees for 1 hour. Sometimes, my banana bread will be perfectly golden brown on the outside and too soft in the middle (so that it falls apart). How do I perfect it so that the outside is perfectly golden brown and the inside is cooked enough so the bread holds its integrity when its sliced but is still moist? Does this mean I need to cook it longer at a lower temperature or change the proportions of my ingredients? Here is my recipe.

    2 cups all-purpose flour
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    4 overripe bananas
    1 cup sugar
    3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
    2 large eggs
    1 teaspoon pure vanilla extract
    1/2 cup pecans, finely chopped
    Confectioners’ sugar, for dusting

    Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

    Thanks!

    Joshua

Leave a Reply