Looking for an easy banana bread recipe that turns out moist every time? This moist banana bread recipe is THE solution! No need to be a pastry chef: mix the ingredients, bake and let the magic happen.
The secret to great banana bread? Very ripe bananas (with brown spots on the peel). The riper they are, the naturally sweeter and moister your bread will be!
Instructions
Étape 1
Préchauffez le four à 180°C (350°F) et beurrez un moule.
Étape 2
Dans un bol, mélangez les bananes écrasées avec le sucre et le beurre fondu.
Étape 3
Ajoutez les œufs et l'extrait de vanille, *miel et puis mélangez bien.
Étape 4
Incorporez la farine, la levure et le sel, puis mélangez jusqu'à obtenir une pâte homogène.
Étape 5
Versez la préparation dans le moule et enfournez pendant environ 40 minutes, jusqu'à ce qu'un couteau inséré en ressorte propre.
Étape 6
Laissez refroidir avant de démouler et déguster.
To Conclude
This moist banana bread is the perfect recipe for using up your overripe bananas. Store it wrapped at room temperature for 2-3 days, or slice and freeze for up to 3 months.
Serve it warm with a little butter, Nutella or simply plain — it's always delicious!
Our Tips
Chef's tips for making this recipe
Perfect bananas: Use bananas with brown spots on the peel — they're sweeter and make a moister bread.
Freezing tip: Freeze your overripe bananas (with the peel) to use later in this recipe.
Delicious variations: Add chocolate chips, walnuts or pecans for even more flavor!
Even moister bread: Replace butter with vegetable oil or add 1/4 cup Greek yogurt.
Doneness test: Insert a toothpick in the center — if it comes out clean, your bread is ready!
Frequently Asked Questions
5 questions about this recipe
Dry banana bread is often caused by overbaking or not enough bananas. Use 3-4 very ripe bananas and check doneness with a toothpick starting at 50 minutes. The center should be just set but still moist.
