Moist banana bread is a weakness… I am tellin’ ya! This super moist banana nut bread recipe really nails it for me! The buttermilk makes for a wonderfully moist texture and down-home flavor, while the combination of pecans and coconut sends my bread over the edge! It’s toasty. It’s crunchy. It melts in your mouth. It’s down-right delectable! It even prefers it to the super moist banana bread Martha Stewart makes!
Let’s go on a banana kick! Here are more of my other spectacular banana-rich desserts:
I have a recipe for a beautiful Banana Pudding Cake that is super, super moist. Then, there’s my Banana Cream Pie. Mmm. Mmm. This luscious pie makes me feel all warm and fuzzy inside. We’ll end the banana s-peel (get it?) with my incredible Banana Cake with Cream Cheese Frosting.
Another favorite quick yeast-free bread recipes of mine is Apple Bread. This recipe also has pecans, plus a sticky praline glaze. While I’m on the quick bread topic, I can’t leave out my deliciously tangy Lemon Zucchini Bread. I love this quick bread for breakfast, lunch, or dinner!
I love the not-so-common-in-banana-bread use of pecans. Walnuts are the classic nut for quick breads, but pecans give my Moist Banana Bread a flavor all its own. They’re just a little more crunchy than walnuts, and they really stand out in this recipe.
Then, there’s the coconut, and how you get little bursts of its flavor every time you bite into a piece of it. It’s like island flavor fireworks in your mouth!
How to Make Moist Banana Bread
To make this wonderful bread, whisk together flour, baking soda, and salt. Beat the eggs, sugar, and oil until combined. Then, beat in the flour mixture. Add vanilla, banana, coconut, pecans, and buttermilk.Beat until combined. Pour into 2 prepared pans and bake 60-65 minutes. Quick and easy!
Moistness: Just what makes banana bread moist? Start with the choice of oil because oil emulsifies the flour, keeping it from soaking in too much water and making a dry quick bread. Butter not so much. Another factor in how moist your banana turns out is what kind of dairy you use. My eternal favorite for moistness is well-shaken buttermilk. With the right approach you’ll have an award winning banana bread recipe.
Doneness: When checking for doneness, the old-fashioned toothpick test is perfect. Just make sure that the bananas are well-mashed (but not gooey) before baking. Under-mashed bananas will cause “globs” that can fool you into thinking the bread isn’t done.
Quick-Ripening Trick: If you really want banana bread, but the bananas you have aren’t quite ripe enough, I’ve got a trick for ya! Place unpeeled banana on a baking sheet, heat at 250 degrees (approx. 12-20 minutes) or until soft, peel after it’s cooled.
Overmixing Bananas: Don’t beat the poor bananas to death is the point here. If you overmix them, you’ll get a slimy texture in the bread which can be a real turnoff.
Ripeness: A key to the best flavor and the most moistness in banana bread is to use perfectly overripe bananas. This means absolutely no green in the peel, and a good amount of brown specks are great!
Storing Ripe Bananas: This is for when you have perfectly ripe bananas, but it’s just not the right time for banana bread. Peel bananas cut them in half and put them in freezer bags to use later. Make sure to return the bananas to room temperature before using it.
How Do You Freeze Easy Banana Bread?
To freeze easy banana bread, make sure to cool completely before freezing so that condensation doesn’t cause the bread to get soggy. Thoroughly and tightly wrap loaves in plastic wrap before putting them each into separate freezer bags. Store no more than 3 months in the freezer.
- Banana Nut Bread – This easy recipe is the one you would normally imagine when you hear the words banana bread. It’s made with walnuts, instead of pecans, which provides an almost creamy nutty texture. If you want to make banana nut bread even nuttier, sprinkle some nuts on top before baking. This provides some extra toasty flavor.
- Chocolate Chip Banana Bread – Making chocolate chip Banana Bread is a good way to get the kiddos to love banana bread even more. They will unanimously think this is the best banana bread recipe in the world!
- Banana Bread With Sour Cream – Believe it… moist banana bread recipe with sour cream is the moisture component with a zippy tang that just can’t be beaten!
- Chocolate Banana Bread Recipe – This quick and easy bread recipe with cocoa and chocolate chips fills the bread with chocolate flavor and complements the bananas superbly. This Chocolate Banana Bread Recipe is over the top!
- Buttermilk Banana Bread – This one’s easy folks, make my Buttermilk Banana Bread, and you’ll be serving up the ultimate bread.
- 3 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 3 Large Eggs
- 2 Cups Sugar
- 1 1/3 Cup Vegetable Oil
- 2 Tablespoons Vanilla Extract
- 1 1/2 Cups Very Ripe Bananas Mashed
- 1 Cup Shredded Coconut
- 1 Cup Pecans Chopped
- 1/2 Cup Buttermilk Well Shaken
- Preheat oven to 350 degrees. Coat two 9x5 inch loaf pans with cooking spray.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the eggs, sugar and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, pecans, and buttermilk, and beat just to combine.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake 60-65 minutes or until the cake tester inserted in center comes out clean. Sooooo Yummy!
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More Banana Recipes…
I hope this Moist Banana Bread Recipe becomes one of your go-to favorites! Can’t wait to hear what you think makes this recipe a cut above the rest. Let me know how it came out in the comments below
Source: Martha Stewart