Moist Banana Bread Recipe - Entertaining With Beth

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RECIPE
Moist Banana Bread

Recipe
January 12, 2022 by Beth Le Manach 98 Comments
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Everyone needs a fantastic Banana Bread

Recipe in their repertoire and this one is my
absolute favorite bread recipes! It’s the kind of
banana bread that is so moist and delicious it’s
sure to cure whatever ails you. It’s like being
wrapped up in a warm comfy blanket!
A great twist on this bread that is equally

addictive is my Chocolate Banana Bread Recipe.
Or for a quicker and easier recipe try my extra
moist Banana Muffins with 3 Toppings.
Banana Bread will be much easier to slice once

it has cooled
Why You’ll Love This:

It’s extra moist and fluffy and just melts in
your mouth!
Speckled with pecans and dark chocolate the

texture and flavors are just divine!
It mixes up in 2 bowls, no electric mixer is

necessary! And it also uses pantry staples so
you probably have most of the ingredients on
hand.
My favorite way to serve it is to slice it into

large thick slabs and leave it on a cutting
board allowing guests to serve themselves.
It freezes beautifully and you can reheat it a

slice at a time, enjoying a “freshly baked”
slice anytime you get the craving!
Tips For Making The

Best Banana Bread
The key to this bread is to use very ripe
bananas, they should be mushy and
practically black!
Because bananas that look like this have a lot

more sugar in them, and will also give you a
lot more banana flavor.
Use vegetable or canola oil, instead of butter.

Oil is a pure fat, whereas butter has milk
solids in it. The pure fat will guarantee an
extra moist banana bread
Add 1/4 cup of water to the mix, this will

make your bread soft and fluffy and won’t
weigh in down the way milk would.
Load it up with great mix-ins! I love chopped

dark chocolate and pecans, but you could
also add some unsweetened coconut too. For
another great dessert idea with lots of mix-
ins, including coconut, try my fully-loaded,
Moist Carrot Cake Recipe.
Ad
Ești mai puternică decât crezi

La Regina Maria, te ajutăm să te bucuri de mai mult timp cu cei
dragi.
Regina Maria Mai multe
How To Ripen A Banana

Quickly!
If you do not have dark speckled bananas
sitting on your counter, no problem! Here’s
how you can do it quickly!
Place unripe bananas on a sheet pan lined

with foil
Bake at 300F for 10 minutes
Flip bananas and bake for another 10 mins
Bananas will be black all over and mushy

inside
Scoop out the sweet sticky banana and

proceed with the recipe as directed! It’s the
most genius trick that allows you to enjoy
banana bread anytime you like!
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A Word About Sweetness

My Banana Bread recipe video is one of my
most popular videos on YouTube, having
been viewed over 1.5 Million times as of this
writing, and the biggest debate is over the
sweetness.
Some say it’s perfect (I would fall into that

camp) and some want it sweeter.
Here’s the thing, if you are using very ripe

bananas you will have all the sweetness you
want, plus a full tablespoon of vanilla extract
and the chopped dark chocolate make it
plenty sweet for me.
BUT if you really have a sweet tooth or your

bananas aren’t that ripe, you could add
another 1/4 cup of sugar to the recipe below.
Or if you want an even sweeter rendition on

this recipe, try my Banana Cake with Cream
Cheese Frosting, which is fantastic!
Ad
Suntem aici pentru tine

Pentru tine am creat 13 centre de excelență.
Regina Maria Mai multe
Chopped dark chocolate will provide both

sweetness and flavor to your banana bread
lessening the need for too much sugar
How To Store The

Bread?
If you don’t devour this bread in a day, it will
last 3-4 days wrapped in wax paper and
then covered in aluminum foil.
Keep it refrigerated to preserve its freshness.
Or this banana bread also freezes beautifully,

just slice it into thick slices and put it in
individual ziplock bags.
It’s so moist that if you stack the slices

together in one big bag they may be hard to
separate.
Then to reheat it, wrap a slice in some paper

towel and microwave it for 30-40 seconds
and it will taste like the day you made it!
More Great Breakfast

Recipes!
Extra Moist Pumpkin Bread Recipe!
Dutch Baby Pancake
Blueberry Crumb Cake Recipe
Spiced Zucchini Bread
Set de 14 și 20
produse
Alege un set complet cu
produse esențiale pentru
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Deschideți
If You Enjoyed This

Recipe
Please Leave A Rating
And A Review Below!
Ultimate Banana
Bread Recipe
Ultimate Banana Bread Recipe! A great
quick bread recipe for a Sunday Brunch or
Breakfast. Light and fluffy and extra moist!
YIELD: 1 LOAF PREP TIME: 30 MINUTES
COOK TIME: 55 MINUTES
TOTAL TIME: 1 HOUR 25 MINUTES
PIN RECIPE
PRINT RECIPE
4.5 Stars (137 Reviews)
Operație cataractă -
Claritate
Dr. Holhos
Ingredients
4 overly ripe, mashed bananas
3 eggs
3/4 cup (180 ml) of canola or vegetable
oil
¼ cup (60 ml) of water
½ cup (100g) of sugar *I find this is
enough sugar if adding the chocolate
chips but if you have a sweet tooth I
would increase it to 3/4 cup (150g)
1 tbsp (15 ml) vanilla
2 ½ cups (300 g) of flour
1/2 teaspoon (5 ml) salt
2 teaspoons (10 ml) baking soda
½ cup (75 g) of bittersweet chocolate,
chopped
½ cup (75 g) of Pecans or Walnuts
Cu ASTA poți mânca dulciuri după plăcere și

să slăbești în continuare în ritm expres
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Instructions
1 Preheat oven to 350F (176C) degrees.
Spray a 9” x 5" (23cm x 13cm) loaf pan
with baking spray.
2 In a medium bowl mix dry ingredients
and set aside. In a large bowl mix wet
ingredients until combined.
3 Combine the dry into the wet, 1/3 at a
time, being careful not to over mix! (Or you
will have tough bread!) Fold in the
chocolate chips and nuts.
4 Pour into a loaf pan. Bake for 55 mins
or until a toothpick comes out clean.
5 If bread starts to brown too much on
the top, cover with foil and continue to
bake until cooked through. Slice into thick
slices and serve.
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Notes
No ripe bananas? No problem! To ripen a
banana quickly:
Place unripe bananas on a sheet pan
lined with foil
Bake at 300F for 10 minutes
Flip bananas and bake for another 10
mins
Bananas will be black all over and
mushy inside
This bread also freezes beautifully, just
slice in and put it in a ziplock bag. Then
reheat the slices in the microwave for 30-
40 seconds and it tastes like the day you
made it!
Prefer to make banana muffins instead?
This recipe makes a bit too much batter for
12 muffins and the texture will be dense,
for a light a fluffy banana muffin follow my
Banana Muffin Recipe.

Nutrition
Information
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 241
TOTAL FAT: 5g SATURATED FAT: 2g
TRANS FAT: 0g UNSATURATED FAT: 2g
CHOLESTEROL: 47mg SODIUM: 22mg
CARBOHYDRATES: 47g FIBER: 3g
SUGAR: 18g PROTEIN: 5g
© Beth Le Manach
CUISINE: American / CATEGORY: Breakfast
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98 Comments
Diane says: REPLY
January 23,
2024 at 6:55 am
This was really really good.
Beth’s Banana bread recipe is a winner,
every single time I make it.
Beth Le Manach says: REPLY
January 27,
2024 at 9:26 am
Aww so glad you enjoy it! One of my
faves too!
Mary says: REPLY
January 3, 2024
at 6:43 am
My banana bread looks exactly like your cut
slice. I was afraid it was going to be over
done because I kept adding five more
minutes, five more minutes.
Seemed like a lot for one pan, but it worked!
Delicious.
Debby Johnson says: REPLY
July 12, 2023 at

5:34 pm
I made this last weekend, using your recipe
exactly, except I had to cook mine about 10-
15 minutes longer than the recipe. Know
that was likely my ovens temp.
It was delicious! And, I felt it was a healthier
“sweet” for my diabetic husband.
Thanks so much!
July 19, 2023 at

11:21 pm
Aww so glad to hear that! He may also
enjoy these Vegan Brownies that use
Coconut sugar. My kids say these
brownies are better than the “real
brownies” Ha!
Blessie says: REPLY
July 1, 2023 at
7:49 am
This is the best banana bread recipe I’ve
ever tried. I love pecans and ghirardelli
chocolate chips. These ingredients made it
tasting even better.
July 1, 2023 at
9:55 pm
So glad you enjoyed it! One of my faves
too!
Mark says: REPLY
June 28, 2023 at

9:58 am
This is my go to recipe for banana bread, I’ve
been using the recipe for many years now
and it’s never failed. Thanks Beth for this
basic and straight forward recipe
June 29, 2023 at

10:00 am
YAY! So glad it has been a hit!
Ruth says: REPLY
October 6, 2022
at 5:18 pm
Hi Beth can you please give me a
measurement for 4 loaves?
October 15,
2022 at 1:00 pm
Well personally I would not do it that
way, since it’s never an exact science,
and some loaves may end up with more
batter over others, and I find it’s easy to
also make mistakes that way. I would
just make the recipe 4x I know it’s
tedious but then you are assured of the
best results
Maria Elena says: REPLY
May 12, 2022 at

11:51 am
Excellent recipe! Yum!
Mike G says: REPLY
September 22,
2021 at 6:46 am
Beth, every one of your recipes work great
for me. thanks for that.. Where is the “Beth”
cookbook? If there is not one, might be time
to get one available so we can order
September 26,
2021 at 7:22 am
Ha! Oh I know a cookbook will be
available someday! Definitely on the
“bucket list”! I’m so glad to hear the
recipes have been a hit!
Raghav says: REPLY
April 23, 2021 at

7:48 am
Hello Beth,
After two not so successful attempts at
baking this wonderful banana loaf cake(cant
call it bread-too sinful for that), I have finally
got it right. I was baking at a higher
temperature thanks to a faulty temperature
setting on my oven. The one thing i did
differently the third time was to put a sheet
of aluminium over the parchment in the loaf
pan before pouring in the batter. That
prevented the bottom and sides from
overbrowning. Also covered the top with foil
for the last 25 mins of baking. Used one cup
of sugar and baked for one hour and ten
minutes. This cake tastes sooo soo good.
Was already in love with your chocolate
banana bread recipe, chocolate birthday
cake recipe both of which I have
successfully tried and now this.
You really are a superstar! Thanks so much!
Mary law says: REPLY
March 2, 2021 at
2:04 pm
Hi, Beth, I have been bought a bread maker
for Mothers day,
And want to try your banna recipe, should I
add the mashed banana or sliced banana
after the mixture has been kneaded
And will it require less water.? Thank you
March 3, 2021 at
4:57 pm
Well this is actually a quick bread recipe
so I wouldn’t recommend a bread
machine since it only needs to be stirred
not kneaded. Just a loaf pan and oven is
all you need
Barb M. says: REPLY
December 2,
2020 at 3:52 am
Hi Beth, What a yummy recipe! I was
wondering if you have a favorite source for
those plastic bread bags? I am thinking of
gifting this for Christmas.
Clare says: REPLY
September 15,
2020 at 8:41 am
I made this bread last night. Followed the
recipe except I left out the chocolate chips. I
didn’t add any extra sugar other than what
was listed on the receipe. My husband is a
diabetic so I don’t want to add any more
sugar than necessary. It was delicious.
Camelia says: REPLY
August 14, 2020

at 5:04 am
Hi, Beth!
Can you, please, tell me what sort of flour
you normally use when making this? I made
it a couple of times, but it did not turn out as
fluffy as yours seems to be. So, I was
wondering whether the flour might be the
culprit. Thank you so much!!!
August 16, 2020

at 7:05 am
Ah OK let’s troubleshoot! So I use All-
Purpose flour. Just spoon it into your
measuring cups to measure so you don’t
add too much or pack it down, too much
flour will not yield a fluffy bread. 2.) Be
sure you are using the oil (over butter)
that helps with the fluffy part. Use
vegetable oil or canola oil those work
best, for a healthier option, I would use
Coconut oil. But really any other oil is
going to be too heavy and will create a
denser loaf. 3.) Do not forget the water!
Resist the temptation to use milk. Water
is the secret ingredient to the fluffiest
bread! If you are doing all these things
and still getting a dense bread, add 1/4
cup more water. That should do the
trick. Keep me posted on your results!
Suzan says: REPLY
September 10,
2020 at 6:30 am
Hi Beth,
This looks like a super yummy recipe
… cannot wait to try it … just one
question …. would you be able to tell
approximately how much the ripe
bananas should weigh … since the
sizes of bananas wary from place to
place … i feel like an approximate
weight would help thank you
September 12,
2020 at 9:59 am
Yes of course it’s about 1 pound,
give or take! Hope that helps
Persis Menon says:

September 24,
2020 at 6:57 am
Hi Beth
Since bananas vary in size
and we can’t always weigh
your mash, can you please
tell me if two cups of
mashed bananas would work
instead of ‘4 bananas’ ?
Thanks you
Beth Le Manach says:

September 27,
2020 at 5:39 am
Oh sure 2 cups would be
great! Hope you enjoy it!
Brenda says: REPLY
April 13, 2020 at

2:07 pm
I can’t get mine to cook. I think the bananas
need to be measured. Perhaps mine were
too large? It’s been in the oven for 1 1/2
hours and still the toothpick is wet. Not
hopeful at this point
Yasmine Maggs says: REPLY
April 7, 2020 at
7:26 am
Hi Beth I made this banana bread last night
and it was AMAZING! Thank you so much. I
have tried many, many recipes over the
years and this is definitely the tastiest one
I’ve made. The texture and flavour is perfect.
I left out the chocolate chips and increased
the amount of light soft brown sugar to 1
cup as suggested in your comments. Next
time I will try with dark brown muscovado
sugar
We love our banana bread in the UK
April 8, 2020 at
6:35 am
I’m so glad it was such a hit! This recipe
is one of my favorites too!
Mufasa b says: REPLY
September 19,
2020 at 10:36
am
hi there . nice to meet you maam , I
am a Guyanese ,Guyana South
american , I am Mufasa, I like to try ur
Recipe , i try other culture food I cook
a lot, for me n my mom, thanks Mrs
beth.
Sarah says: REPLY
February 22,
2020 at 6:15 am
Helo beth
Great banana bread ! Loved it ! But just
wanted know if the 1/2 cup sugar can be
replaced with honey ?
February 25,
2020 at 5:52 am
Hmm I haven’t tried it with honey, but if
you have replaced honey in large
quantities for sugar in other baked good
recipes then you should be OK!
Juon Samira says: REPLY
October 15,
2019 at 6:02 am
Hello Beth
An amazing recipe.. I tried it and i loved it….
the bananas were already dark, but for me it
was not at all sweet and i love it sweet.
What do you recomend? Do you thin 3/4
Cup of sugar is enough? Do i have to change
something else from the recipe? Thank you.
October 16,
2019 at 6:21 am
Yes if you would like it sweeter then
increase the sugar to 3/4 cup no
need to alter anything else. So glad you
enjoyed it!
Flavia says: REPLY
March 30, 2022

at 4:41 am
The banana bread looked nice and
was fluffy, but pure baking soda
flavour
When putting only 1/2 teaspoon of
baking soda on my second attempt,
it was perfect.
Veronica says: REPLY
October 7, 2019
at 2:37 pm
Hi Beth!
By chance, have you ever measured the
bananas in cups or by weight? Size varies a
lot!
Thank you!
October 9, 2019
at 5:28 am
I haven’t been that precise with it. I just
use standard size bananas and give or
take a few tbsp it will either give you
more or less flavor
Tracy Wright says: REPLY
September 12,
2019 at 6:51 am
Wow! This is a fantastic recipe. I use
wholewheat flour and sub raisens for the
chocolate chips for a healthier version. This
recipe also makes great mufins.
problemyzerekcja.pl.tl says: REPLY
April 3, 2019 at
9:28 am
środki wspomagające potencję
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Coconut - Entertaining with Beth
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Geetika Shree says: REPLY
November 1,
2018 at 4:23 pm
This is a hit each time!
entertainingwithbeth says: REPLY
November 3,
2018 at 7:21 am
YAY! Glad to hear it! . One of my
faves too! Ha!
Aryani says: REPLY
October 30,
2018 at 8:33 am
Beth, this recipe is simply AMAZING!!! I’ve
been baking this banana bread every single
week and share it with my kids’ teachers,
friends and families. Thank you for sharing
this recipe.
Lost of love from Oman!
October 30,
2018 at 2:21 pm
Awe so glad you enjoy it! It’s been such
a favorite in my family too! Such a joy it
has been to share it with all of you
YAY!!
@bostonpattinc says: REPLY
October 21,
2018 at 6:18 am
Very easy recipe. It’s more like a cake than a
bread. Very delicious
Aruna says: REPLY
June 15, 2018 at

7:17 pm
Hi Beth,
Love your channel.Fantastic recipes.Just a
quick question,would it be okay to reduce
the number of eggs.Can I use two instead of
three?Thank you.
June 19, 2018 at

4:25 am
Sure I think that would be OK. It may
just be a bit denser . But still taste
good! So glad you enjoy the recipes!
Christine says: REPLY
March 27, 2018

at 2:03 am
Hey Beth!
I was wondering for how long does the
bread last in the fridge?
and if frozen?
March 27, 2018

at 6:56 am
Oh sure at least a month Hope you
enjoy!
Gagan says: REPLY
March 12, 2018

at 9:55 pm
Hi Beth,
The recipie is really good
The bread turned out to be really moist
However I had small doubt,in the video 1
and half
Teaspoon of salt is said to be used and in
the recipe on the site it’s half teaspoon of
salt .
I put 1 and half teaspoon of salt in the bread
I made and it turned to be salty. Please
suggest what is the actual amount of salt to
be used.
March 18, 2018

at 6:24 am
So sorry! The video is wrong, go by the
printed recipe, it should only be 1/2 tsp.
My apologies!
C F WONG says: REPLY
January 22,
2018 at 8:10 pm
i have tried your banana bread recipe, huge
success.
January 24,
2018 at 1:37 pm
YAY! So glad it was a hit!
Mita says: REPLY
December 28,
2017 at 8:33 am
What does the water do in the recipe? So
far I have never seen any banana bread
recipe that calls for water.
December 29,
2017 at 6:20 am
Oh it’s the best kept secret I use
water in a lot of my quick bread and
muffin recipes, as it makes them really
light and moist and won’t weigh them
down like milk does Try it and you’ll
see!
Crystal says: REPLY
April 6, 2019 at
3:18 pm
Thanks for the tip, my banana bread
recipe always comes out like fruit
cake. Very excited to tey this recipe
tonight
April 9, 2019 at
4:58 am
Keep me posted! I hope you
enjoy!
Nisha Koshy says: REPLY
November 14,
2017 at 8:06 am
Do u think I could just skip the nuts?
November 15,
2017 at 4:23 am
Oh sure you could definitely leave them
out. No prob!
FarzanaRijas says: REPLY
August 5, 2017
at 1:38 am
Hi Beth
I plan making this. But I have a smaller
loafpan. If am halving the recipe, how do I
halve the egg number? Or would it be wise
to pour extra batter to prep cupcakes?
Thanks in advance.
August 9, 2017
at 5:15 am
I would keep the recipe as is and pour
the extra into cupcakes . Always can
be tricky halving a recipe with an odd
number of eggs Hope you enjoy!
Linda M says: REPLY
June 27, 2017 at

5:36 am
Hi Beth, I would like to make the Banana
Nut Bread, but would like to leave the
chocolate bits out of the recipe. How much
more sugar would I have to add to the
recipe to make up the difference of
sweetness that the chocolate added? I
noted in the recipe that you had an
adjustment if someone wanted more
sweetness with the chocolate. Thank you for
your reply.
Linda M
June 27, 2017 at

6:02 am
Great question! If omitting the chocolate
chips I would do 1 cup of sugar. Hope
you enjoy!
Sheila says: REPLY
June 21, 2017 at

1:00 pm
Made this banana bread for my dad for
Father’s Day and he loved it! Best banana
bread recipe!!!
Love all your recipes Beth!! ?
June 26, 2017 at

5:51 am
Sara says: REPLY
June 6, 2017 at
5:57 pm
Just baked this today. It was enough to make
two loafs and it was delicious! My dad isn’t
a chocolate chip fan but he loved it! Thank
you for sharing your recipes <3
June 11, 2017 at

5:20 am
Regina says: REPLY
May 1, 2017 at
10:05 am
Hi, Can I substitute the water with milk?
Thanks!
May 2, 2017 at
4:51 am
Sure you could do that, but it would
make for a denser cake, not as light as if
you used the water. Water, because
there is not fat content to weigh it down,
will give you a lighter texture. Hope that
helps!
Mega Nanda says: REPLY
March 12, 2017

at 4:33 am
Hello Beth,
This recipe is the best banana recipe. I use it
in the cupcake form, and guess what?? my
family love it. Very moist cake recipe…
Thank you for this yummy recipe Beth, I
adore you so much.
Mega
March 13, 2017

at 5:12 am
Yay! So glad it was a hit! This recipe is
one of my favorites too
Shilpa says: REPLY
February 2, 2017
at 3:40 am
Hello Beth,
I made your Banana Bread and I really loved
it. That was an exceptionally nutty chocolaty
Banana Bread!!Thanks So Much!
Just curious to know why do most Banana
Bread recipes prefer Baking Soda to Baking
Powder,though an acidic ingredient (like
Buttermilk /Yoghurt) is not in recipe.
February 5, 2017
at 5:30 am
Great question! Baking soda I find will
get you a quicker rise than baking
powder, hence the term “quick bread”.
It’s funny because most people say you
only use the soda when there is an
acidic ingredient, but I find I use it any
time I want a quick rise or chewier
texture like with cookies. Hope that
helps!
Aillen says: REPLY
January 30,
2017 at 7:59 pm
Can I use muffin tins for this one? If yes,
what would be the baking time? Thank you..
February 5, 2017
at 5:31 am
Sure you could do that too. Just bake
between 18-20 mins. Hope you enjoy!
Pallavi says: REPLY
January 15,
2017 at 7:14 am
Hello! This seems lovely but I just wanted to
be sure about the quantity of baking soda to
be added. Would 10 grams be 2 teaspoons
or 2.5?
January 15,
2017 at 2:30 pm
sure 2 tsp would be 14 grams (7
grams per tsp) hope that helps!
Pallavi says: REPLY
January 12,
2017 at 11:47
pm
Hello! This seems like such a brilliant recipe
and I’m so excited to try it. Before trying my
hand at it, I just want to be sure about how
much baking soda to add. You’ve mentioned
2tsp or 10ml of baking soda in the recipe.
But the salt that has to be added in 5ml or
1/2 tsp. So shouldnt baking soda be 1tsp,
since it’s exactly double the amount of salt. I
don’t think there will be a difference in the
volume that the quantities change so much,
but I want to be doubly sure about it.
Thank you!
January 15,
2017 at 2:32 pm
I’ve never considered the salt in my
recipes in relation to leavening. The salt
is really just for the flavor. 14 grams of
baking soda will do the trick. Hope you
enjoy!
Sara Sandri says: REPLY
November 9,
2016 at 7:54 am
For those that are intolerant to wheat, I tried
it with spelt flower, and it’s delicious!
Lovely recipe, it’s the 4th time im making it
now, love it.
November 12,
2016 at 5:07 am
Great idea! Thanks for sharing! So glad
the recipe has been a hit!
Ta says: REPLY
October 20,
2016 at 1:53 am
Hi~ How many grams of butter to substitute
the oil? Thanks!
October 20,
2016 at 4:44 am
Sure if swapping the oil for butter it
should be 180g of butter melted to
180ml. Enjoy!
Wannida says: REPLY
October 9, 2016
at 9:25 am
I forgot to put water in, would that make a
big difference?
October 10,
2016 at 5:43 am
hmmm, not sure it might just make it a
bit denser and not as light. Bet me know
how it turned out
bit.ly says: REPLY
July 11, 2016 at

8:42 am
After I originally commented I appear to
have clicked
on thhe -Notify me when new comments
are added-
checkbox and now whenever a comment is
added I recieve four emails with the
exact same comment. Is there a way you are
able to remove me from that service?
Appreciate it!
July 12, 2016 at

6:02 am
Oh no! So sorry about that. I dug around
my site and I can’t figure out how to fix
that for you Unless you maybe
delete your profile for commenting and
create a new profile? That might do the
trick! I’m so sorry, how annoying! Ugh…
Fia says: REPLY
May 14, 2016 at

11:38 pm
Supperb banana cake, moist and sweetness
just right ! Not too greasy , not crumbly.
Friends and family absolutely love it! Thx for
sharing this recipe ,Beth !
May 18, 2016 at

6:42 am
finngirl says: REPLY
March 24, 2016

at 11:08 am
HI! Thank you for this awesome recipe, it
was crazy delicious!The banana bread is
quite unknown here in Finland so it was my
first time to taste it. totally worth it to try!
March 25, 2016

at 5:03 am
YAY! So glad it was a hit It really is
such a yummy bread, and a very
“American” treat I must say and such fun
to know it has made its way to
Finland!And that you enjoyed it The
distant cousin of banana bread is
pumpkin bread, something we
American’s really enjoy in the fall for
Thanksgiving our national feast. If you
can get canned pumpkin in Finland this
one is great too! The flavors and spices
could made it nice for the Holidays in
Finland
:)https://entertainingwithbeth.com/beths-
extra-moist-pumpkin-bread-recipe/
Shazaa says: REPLY
March 24, 2016

at 10:50 am
Hi Beth,
I’m dying to try out this fantastic looking
bread but just a quick question. Can I
substitute the plain flour for self-raising
instead? If so, then I should probably omit
the baking soda completely, no?
Many thanks in advance…
March 25, 2016

at 5:10 am
Oh sure you could do that. But check the
label on the flour to see if salt has also
been added, most self-rising flours also
include salt, so you may want to omit
the salt as well Happy Baking!
Shazaa says: REPLY
March 31, 2016

at 5:45 am
Hi Beth,
Sorry I could not reply back earlier,
but I made it and it came out just
perfect! My first banana bread…
Thank you so much for this
awesome recipe.
REPLY
entertainingwithbeth says:
April 1, 2016 at
6:07 am
Manisha says: REPLY
March 3, 2016 at
1:54 am
simply awesome recipe….I never get a moist
cake…this recipe got me what it promised…
ultimate banana bread…which is heavenly in
taste and moissst!!…Thanx Beth!!
March 4, 2016 at
5:40 am
Hi I’m Beth!
Here you will find recipes that are elegant enough
for entertaining but also simple enough for a
weeknight meal!
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HOME » BREADS » MOIST BANANA BREAD

Moist Banana Bread

Everyone needs a fantastic Banana Bread

A great twist on this bread that is equally

Banana Bread will be much easier to slice once

Why You’ll Love This:

Speckled with pecans and dark chocolate the

It mixes up in 2 bowls, no electric mixer is

My favorite way to serve it is to slice it into

It freezes beautifully and you can reheat it a

Tips For Making The

Because bananas that look like this have a lot

Use vegetable or canola oil, instead of butter.

Add 1/4 cup of water to the mix, this will

Load it up with great mix-ins! I love chopped

Ești mai puternică decât crezi

Regina Maria Mai multe

How To Ripen A Banana

Place unripe bananas on a sheet pan lined

Bake at 300F for 10 minutes

Flip bananas and bake for another 10 mins

Bananas will be black all over and mushy

Scoop out the sweet sticky banana and

Ofertă promo ulei

A Word About Sweetness

Some say it’s perfect (I would fall into that

Here’s the thing, if you are using very ripe

BUT if you really have a sweet tooth or your

Or if you want an even sweeter rendition on

Suntem aici pentru tine

Regina Maria Mai multe

Chopped dark chocolate will provide both

How To Store The

Keep it refrigerated to preserve its freshness.

Or this banana bread also freezes beautifully,

It’s so moist that if you stack the slices

Then to reheat it, wrap a slice in some paper

More Great Breakfast

Dutch Baby Pancake

Blueberry Crumb Cake Recipe

Spiced Zucchini Bread

If You Enjoyed This

YIELD: 1 LOAF PREP TIME: 30 MINUTES

COOK TIME: 55 MINUTES

TOTAL TIME: 1 HOUR 25 MINUTES

4.5 Stars (137 Reviews)

3/4 cup (180 ml) of canola or vegetable

¼ cup (60 ml) of water

½ cup (100g) of sugar *I find this is

enough sugar if adding the chocolate

chips but if you have a sweet tooth I

would increase it to 3/4 cup (150g)

1 tbsp (15 ml) vanilla

2 ½ cups (300 g) of flour

1/2 teaspoon (5 ml) salt

2 teaspoons (10 ml) baking soda

½ cup (75 g) of bittersweet chocolate,

½ cup (75 g) of Pecans or Walnuts

Cu ASTA poți mânca dulciuri după plăcere și

Spray a 9” x 5" (23cm x 13cm) loaf pan

with baking spray.

2 In a medium bowl mix dry ingredients

and set aside. In a large bowl mix wet