Super Moist Banana Bread
This banana bread is super moist, delicious and sure to be a new family favorite!
Ingredients
- 4 bananas previously frozen, thawed, room temperature
- 1/3 cup unsalted butter room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tbsp whole milk
- 2 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Place 4 frozen bananas in medium bowl. Set aside and allow to thaw and come to room temperature. The bananas will become very soft and liquidy.
- Preheat oven to 350° and grease a loaf pan with nonstick cooking spray and set aside.
- In a large bowl, combine butter and sugar. Cream together using an electric mixer for several minutes until it becomes light and smooth. Add eggs one at a time, mixing well after each addition. Mix in milk.
- Using your electric hand mixer (or you can use a potato masher), smash bananas and banana liquid until they are at a slightly chunky consistency. Add into butter mixture and combine well.
- Add in flour, baking powder, baking soda and salt. Mix well but take care not to overmix the batter. Pour into prepared loaf pan and bake in preheated oven for 70 minutes. Bread is done when tooth pick inserted into the center comes out clean and the top of the bread is deep golden brown.
- Let cool on wire rack for 15 minutes before removing from pan. Serve warm or at room temperature.
Notes
*Using frozen bananas is what gives this recipe its super moist texture and deep flavor. You may be temped to skip this step, but trust me, it's so worth it. Just store your overripe bananas in the freezer in a large ziplock bag for whenever you have the urge to make banana bread.
*The bananas will become very soft and omit a liquid while thawing. Make sure not to pour out any of the liquid, this helps the bread become very moist.
*May add 1/3 cup chopped walnuts, if desired, during the final step of mixing.