Dessert40 min
Medium40 min
Moist Banana Bread
Prep20 min
Cook60 min
Servings10
DifficultyEasy
Banana bread is a comfort food classic. This ultra moist version uses coconut milk which gives it an incredibly tender texture and subtle exotic flavor. This is THE recipe to make when your bananas are overripe!
The secret to perfect banana bread? Very ripe bananas (with brown spots), the right sugar-butter balance, and most importantly, not over-mixing the batter to keep it moist.
Preparation
Instructions
0/7
Preheat the oven
Preheat oven to 180°C (350°F). Butter a 23 x 13 cm loaf pan and line the bottom with parchment paper.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, and baking soda. Set aside.
Prepare banana mixture
In another bowl, combine mashed bananas, coconut milk, and lime juice.
Cream the butter
Using an electric mixer, cream butter with sugar until light and fluffy. Add egg and vanilla, mix well.
Combine ingredients
Fold in dry ingredients alternating with banana mixture, starting and ending with dry ingredients. Do not over-mix.
Bake
Pour into pan and bake about 1 hour, until a toothpick inserted in the center comes out clean.
Cool
Let cool 10 minutes in pan, then turn out onto a wire rack. Cool completely before slicing.
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To Conclude
This banana bread keeps 3-4 days at room temperature when well wrapped, or up to 3 months in the freezer. Reheat a slice in the toaster to restore its moistness!
Frequently Asked Questions
5 questions about this recipe
Dry banana bread often results from overbaking or using bananas that aren't ripe enough. Use bananas with brown spots and watch the baking time.
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