Moist Banana Bread Recipes

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