Modified: by Stefanie Fauquet · This post may contain affiliate links · 32 Comments
Is there anything more comforting than a warm slice of Banana Bread? The answer is no! This homemade banana bread recipe is easy to prepare & tastes amazing. It makes a great snack if you are having people over!
Moist Banana Bread
Is there anything more comforting than a thick, warm slice of banana bread? Just the thought of it brings back memories of my childhood. I have always been a fan of bananas, but it took many years before I tried my hand at baking banana bread.
Once I realized out how easy it was, I have found that I let my bananas get ripe on purpose, just to make this delicious moist banana bread recipe.
You probably have all of the ingredients already in your pantry (just add some ripe bananas!). Oh, and this bread freezes fantastically well. I like to make a double batch, so I will always have an extra loaf on hand!
Yes, banana bread can be frozen. Once cooled, wrap banana bread tightly with aluminum foil, plastic wrap, or place in a freezer bag. To defrost, leave unwrapped on the counter for a few hours. Individual slices can also be frozen using the same method that was stated before. Store the remaining banana bread in an airtight container.
Can You Make Banana Bread into Muffins?
This simple banana bread recipe can be made into muffins by pouring the batter into a muffin tin, ¾ of the way full. Baking time will be significantly less and will vary-- Check on banana bread muffins at 15 minutes and test for doneness with a toothpick in the center until it comes out completely clean.
Does Banana Bread Need to be Refrigerated?
Banana bread can be left unrefrigerated on a counter for a few days if it is wrapped tightly with plastic wrap, foil, or stored in an airtight container. This will keep the banana bread moist and flavorful.
You can refrigerate banana bread for up to a week; any more than that will make the bread too dry. Consider freezing leftovers if it won't be consumed within a few days of baking.
What Goes with Banana Bread?
Banana bread is delicious on its own, warm, or at room temperature. You can also serve banana bread with butter, cream cheese frosting, or honey. It makes a great snack if you are having people over!
Fortunately, one of the most glaring baking problems has an easy solution: ensuring your bread stays moist. The key is twofold: use quality ingredients and let the dough stand overnight. If you're using storebought flour, opt for “bread flour,” which will hold better in heat and help create a more tender crumb.
Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.
Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly and refrigerate for up to one week.
Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.
How much banana should I use to replace one egg? Generally, half a mashed banana (about 1/4 cup) can replace one egg. However, it's important to consider the moisture content of the recipe as bananas also add moisture.
Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.
What to do if you've used too many bananas. If you must add an extra banana into your batter, there are ways to prevent the bread from turning mushy. Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time.
foil. Storing bread in either plastic, cloth, or foil helps retain the loaf's moisture. This moisture retention is a plus when it comes to the bread's crumb (interior) — but a minus if you're talking crunchy-crispy crust, since wrapping bread will inevitably soften its crust as well as its crumb.
There's really no need to store banana bread in the fridge. If you'll be eating it right away, it's perfectly fine to leave it sitting out on the counter. If you plan to keep it for a few days, it's better to keep it sealed in an airtight container at room temperature.
The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.
Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
Dry milk powder- this will help your bread hold its moisture longer, as well as help your bread rise higher and crust be browner. This also adds some nutritional value to your bread as well, so win-win!
Sugar enhances bread flavor and color, produces a finer crumb, retains moisture which helps to slow staling and boots yeast activity. So yes you can omit the sugar from a recipe that calls for it, but the bread will turn out differently than if it is included.
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