Easy & Moist Banana Bread

Easy and Moist Banana Bread

Why is it that no matter how many times I try, we can never eat the full bunch of organic bananas we get from Costco? I try and get the smallest bunch, but no matter what, there are always two bananas left at the end. I think David is trying to trick me in to making him banana bread. ?

Banana bread is a staple. Maybe because it’s so easy or maybe it’s because people ALWAYS have leftover bananas. This is a great beginner recipe and exceptional confidence booster. There are 13 ingredients. 13 ingredients that are fairly common in pantries so you shouldn’t have to go to the store.  Doesn’t get much better than that.

Now, not to toot my own horn, but I’ve been told this recipe tastes better than the Starbucks version. Well, toot toot damnit! ?

BNYM-banana-Bread

This recipe is great for a beginner because this doesn’t require much more than a couple of loaf pans, 13 ingredients, and elbow grease!! Don’t worry, for my advanced bakers, this is also a club smash that will have your friends thinking you spent the entire day in the kitchen!

If you enjoy quick, easy, and fluffy banana bread, check out the recipe below!

Let’s get in to it!

BYNM-banana-bread

YIELD: 2 loaf pans about 16 servings

PREP TIME: 10-15 minutes

COOK TIME: 30-45 minutes
TOTAL TIME: 1 hour

Ingredients

2 Over ripe bananas + 1 regular banana
2 c all purpose flour
1 tsp baking soda
1/2 cinnamon
pinch of nutmeg
1/4 teaspoon salt
1/2 c sweet cream butter (1 stick)
3/4 c of dark brown sugar
2 eggs beaten
pinch of allspice
1 tsp vanilla
½ c chopped walnuts
1/4 c buttermilk

Directions

1. In a bowl, peel and mash the two over ripe and one regular banana with a fork. Set aside.
2. Combine all dry ingredients in a separate bowl and mix to combine.
3. Add the 2 slightly beaten eggs to the mashed banana mixture. Gently fold together until thoroughly mixed.
4.  Add remaining ingredients to the banana egg mixture (sugar, butter, vanilla, buttermilk)
5. Add the 1/4 c of the dry mixture to the banana egg mixture and fold until incorporated.
6. Repeat until all dry ingredients are mixed in
7. Gently stir in chopped walnuts
8. Preheat oven to 350F, spray 2 loaf pans with cooking spray. Split batter amongst the two loaf pans filling each to about the half way mark.
9. Bake in the oven for 30-45 minutes or until a toothpick placed in the center comes out clean.
10. Once completely baked, cool on cookie rack (in pan) for at least 15 minutes.
11. Run butter knife along the loaf pan and remove to cool completely on a cooling rack
12. Serve warm
Banana bread will keep airtight at room temperature for up to 1 week. I do not recommend freezing.

*Note: I bake all of my goodies ina gas range oven and oven temperatures will vary slightly from gas to electric.Standard baking temperate is 350 F

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