Moist Banana Bread
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.
Instructions
Preheat the oven
Preheat the oven to 180°C (350°F). Butter a 23 x 13 cm bread mold and line the bottom with parchment paper.
Mix dry ingredients
In a bowl, whisk together the flour, baking powder, and baking soda. Reserve.
Prepare banana puree
In another bowl, combine mashed bananas, coconut milk, and lemon juice.
Cream butter and sugar
Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mix well.
Combine ingredients
Add dry ingredients in batches, alternating with banana puree, starting and ending with dry ingredients. Do not overmix.
Bake
Pour into the mold and bake for about 1 hour, until a toothpick inserted in the center comes out clean.
Cool
Let cool for 10 minutes in the mold, then transfer to a wire rack. Let cool completely before cutting.
Serving Suggestions
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.
Spices Used
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Skill Progression
You're at beginner level
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