The Best Banana Bread that’s moist with every bite!
I have always been a huge lover of banana bread. I’ve been making it ever since I can remember and I never get sick of it! I literally buy bananas specifically to set them aside and ripen, just so I can make banana bread 🙂
The secret to making a delicious banana bread is to use bananas that have turned brown. You want all 4 of your bananas to be very ripe (brown looking). When the bananas turn brown, more of the starch has turned to sugar, making the bananas more sweet! Also when ripe, the bananas become more moist and produce a stronger banana flavor. Nobody likes a dry banana bread right? 🙂
Only have one banana that’s ripe and you still need 3 more? Freeze the bananas as you go! Sometimes I only have 1 or 2 bananas that are ripening. Instead of throwing them away (because 2 isn’t enough to make banana bread) I freeze them! I remove the peels from the bananas, place them in a freezer bag, and freeze. Then when I have enough bananas to make bread, I simply thaw out the bananas from the freezer before adding them to my mixer!
Start by preheating the oven to 350°. Then line a 8×4 or 9×5 inch loaf pan with parchment paper. On the long sides of the pan you want the parchment paper hanging over about an inch or two. This is going to make it extremely easy to remove your bread from the pan once it’s finished baking!
In a large bowl or Kitchenaid, mix together the bananas, eggs, butter, and vanilla. Then mix in the flour, sugar, salt and baking soda. When everything is mixed, stir in the walnuts.
Pour the mixture on top of the parchment paper in the loaf pan.
Cover with Aluminum Foil (keeping the sides of the parchment paper facing outwards) and bake on the center rack for 30 minutes. Then remove the foil and bake uncovered another 25-35 minutes.
Insert a plastic knife into the center of the bread to make sure the bread is cooked through. If the knife comes out clean, your banana bread is done!
Once removed from the oven, simply lift up on both sides of the parchment paper and your banana bread comes right out of the pan! So easy!
Slide the banana bread off of the parchment paper onto a wire rack and let it cool.
Once the bread has cooled and you are ready to serve, slice the banana bread with a plastic knife. Plastic knives are naturally non stick so the bread doesn’t tear apart or crumble when cutting! I slice a lot of my breads, muffins, brownies, and cakes with a plastic knife and I get a clean cut every time!
To store your banana bread, wrap the loaf in foil and keep it at room temperature on the counter or in the pantry. The bread will stay good for 5-7 days! To keep the banana bread moist, don’t slice it all at once (unless you plan on eating the loaf in one sitting :)) Just slice the bread as you’re ready to consume! Enjoy!
- 4 Ripe Bananas
- 2 Eggs
- ⅓ Cup Unsalted Butter, Softened
- ¼ Tsp Vanilla Extract
- 1½ Cups Flour
- ½ Cup Sugar
- ¼ Tsp Salt
- 1 Tsp Baking Soda
- ½ Cup Chopped Walnuts
- Preheat the oven to 350°
- Line a 8x4 or 9x5 inch loaf pan with parchment paper, so that the paper is about an inch over the rim of the loaf pan on each side. See here for a visual
- In a large mixing bowl or Kitchenaid, mix together the bananas, eggs, butter, and Vanilla. Then mix in the flour, sugar, salt, and baking soda. When everything is fully mixed, stir in the walnuts
- Poor the mixture into the parchment lined loaf pan and cover with foil
- Bake for 30 minutes covered. Then remove the foil and bake for another 25-35 minutes uncovered. To make sure the bread is cooked in the middle, insert a plastic knife into the middle of the bread. When the knife comes out clean, you'll know the bread is done
- Remove the bread from the oven. Lift up on both sides of the parchment paper and transfer the bread to a wire rack to cool
- When the bread is cooled, slice with a plastic knife* and serve!