I love a really moist banana bread recipe. Of all the variations of banana bread recipes I've tried over the years, this one is my family's favorite. I double the recipe and bake off two loaves, then put the second loaf in the freezer. I've learned the hard way that fruit loaves like this one is best if eaten with in the next month and a half. Be sure to wrap them very well in plastic wrap and heavy aluminum foil. If you have a very good freezer container for breads, by all means, use it instead.
HERE'S WHAT IT TAKES
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1/3 cup butter or applesauce
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups mashed ripe bananas (3 to 4 medium)
- 1/3 cup water
- 1 cup all purpose flour
- 2/3 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup toasted pecans, chopped
Heat oven to 325ºF degrees. Generously butter baking pan, use either a loaf pan or bundt pan.
In a small bowl, mash bananas and water together until semi-smooth, no big chunks.
With an electric mixer, mix sugars and butter in a large bowl. Add eggs until blended. Add mashed bananas and beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts.
Pour into pan. Bake until wooden pick inserted in center comes out clean.
Bake 50 minutes. Loosen sides of loaf from pan, invert pan onto a cake plate and allow to cool completely before slicing or putting up in the freezer.
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Wow, your blog got some many wonderful recipes. I feel like eating some banana bread now, well at least virtually for the moment. Thanks for dropping by. Cheers from Fruity
Thanks Fruity! When banana bread is wrapped up tightly and has a chance to sit for a day or two, it becomes moister and sweeter! It’s a great make ahead recipe for sharing at pot luck luncheons, or giving as a food gift.
Great recipe Jill. Thanks for the review on my blog, and the wonderful comments. Will hve to wait for lands/continents to float, and am sure will be neighbors one day. Till then , its three cheers to the net!! U take care. Yr blog is great, and so are the pictures!! LOL
I’m getting off the computer right now to make this recipe.
Thanks!
Has anyone ever made zucchini bread? What did you think of it?
This looks great!
Hi Jill
As my expertise tells me, there is a lot of recipes you can do with bananas, and the banana bread is one of this, i made it and is delicious¡¡ thanks for that incredible recipe
I got a website of recipes too
Can we exchange links
Victoria Guzman
An expert in good food and cooking
My Website: http://www.recipesdrinksandfood.com
This is delicious. We didn’t have any wheat flour, but it still turned out great with regular white flour. Sweet and moist. My husband loved it, came snoopping around the kitchen for a bite.
Hi Kathy!
You know, I tend to have all purpose flour on hand more often than whole wheat flour. This recipe works so well with either flours, it’s really up to personal preference.
Thank you for coming back to let me know. Did you see my Fruity Bread Recipe? You may like that one, too.
I am sooooooooo impressed with your site! I cannot wait to get into the kitchen and try your banana bread recipe (which is what I was Googling and found you).
Thanks so much for the effort, time, and photos! This is the most great grandmother looking recipes I’ve seen ever!
I’m very excited to be a member of your newsletter.
Thanks so much,
Ellie Havens
Weeeeeeeeeeeell, just for the entertainment of it, I clicked on the link that Victoria Guzman posted and it appears to be a dead link now.
Ok, done and done! I was concerned when I put it in the oven that it was too wet. Even during the baking process, I was concerned….for no good reason! This turned out great! It’s still pretty hot but we tasted it anyway. Good job on the recipe, Jill!
I made this recipe for the first time today but I used a mini muffin tin instead of a cake pan and made several batches of lovely banana muffins!
They are super moist and soft!
Hi Sarah!
Banana muffins! Oh yea! What an easy way to take them on the go. How long did they take to bake in the mini-muffin pan?
This is a fabulous recipe. I made this with no nuts and it was still amazing. Thanks for the delishness
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