Easy Moist Banana Bread

Nothing provides a good ol’ fashioned ethereal hug than the rustic taste of banana bread loaf.  This recipe creates a moist delicious version of it that is simple to do and is almost fail proof.  It’s a great way to get rid of ripening bananas or to incorporate more bananas in your diet.  This is a great vegan option for dessert.


1 hour and 30 min



Good for:

  • A not-so-sweet dessert
  • Great with tea or coffee breaks
  • Great vegan option


  • 4 large very ripe bananas
  • ½ cup (113 grams) unsalted butter
  • ¾ cup (158 grams) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60 ml) buttermilk, room temperature
  • 2 cups (260 grams) all-purpose flour, sifted
  • ¾ tspn baking soda
  • ½ tspn salt
  • ½ cup (57 grams) chopped walnuts, optional

 Kitchen things you’ll need:

  • 9 by 5 inch loaf pan
  • Large bowl
  • Medium bowl
  • Electric hand mixer
  • Hand blender
  • Whisk

Making it:

  • Preheat your oven to 180ºC (350ºF).
  • Leave the bananas in their peel and place them on a foil-lined baking sheet.
  • Bake them for 15 minutes and then let them cool completely.
  • While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Then set aside to cool.
  • Lightly grease and flour the loaf pan.
  • In a large mixing bowl, combine the butter and sugar.
  • Beat with an electric mixer for 2 minutes until combined.
  • Add the eggs, one at a time, mixing well after each addition then mix in the vanilla extract.
  • Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined.
  • Add the buttermilk and mix well; the mixture may look curdled which is fine.
  • In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk then add to the banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter.
  • Stir in the walnuts if you decide to use them at this point.
  • Transfer the batter to the prepared pan and bake at 180ºC (350ºF) for 45 to 65 minutes until a toothpick inserted into the centre comes out with a few dry crumbs.
  • Cool the bread in the pan on a wire rack for 30 minutes.
  • Remove the bread and cool completely on a wire rack


  • The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
  • Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.
  • Place the roasted banana in the refrigerator to speed up the cooling process.
  • Greek yogurt or sour cream can be used in place of buttermilk.
  • Loosely tent aluminium foil over the bread if the top begins to brown too much before the centre is done.

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