Moist Banana Bread Recipe

My mom's moist banana bread is my absolute favorite and truly the best. It's super moist and soft because it uses cake flour instead of all-purpose flour, and lots of overripe bananas. It's the only banana bread recipe you'll ever need!Adapted from Betty Crocker

Recipe by Ai Willis on January 18, 2024

Prep time: PT15M

Cook time: PT75M

Total time: PT90M

Rating

4.54 stars (50 reviews)

Keywords

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Ingredients

2½ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
½ cup salted butter (softened at room temperature)
1 cup light brown sugar
2 large eggs
1½ cups mashed overripe bananas (about 4 medium bananas)
¼ cup plain yogurt
¼ cup milk
1 teaspoon vanilla extract
1 cup chopped toasted walnuts, chocolate chips, or other mix-ins (optional)

Cuisine

American

Steps

Preheat the oven to 320°F (160°C) for dark metal pans or 350°F (175°C) for light metal pans. Grease and line a 9-inch loaf pan with parchment paper.
In a bowl, sift together cake flour, baking soda, and salt. If adding mix-ins, take a couple spoonfuls of the flour mixture into a separate bowl and toss the walnuts with it. Set aside.
In a large bowl, cream together softened butter and sugar. Add the eggs, banana, yogurt, milk, and vanilla and mix until combined.
Add the dry ingredients to the wet ingredients and stir only until combined. Fold in mix-ins if using, and pour into the prepared loaf pan.
Bake for 1 hour 15 minutes and test for doneness with a skewer or spaghetti. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutitrion

Serving Size: 1 slice
Calories: 278 kcal
Carbohydrates: 44 g
Protein: 5 g
Fat: 9 g
Sodium: 372 mg

Reviews

Monica on 2023-01-01 (5 stars):
I loved this recipe and have also altered it on occasion. Today I added Reese peanut butter chips, PB2 powder and instead of milk used Starbucks Caramel Macchiato Creamer. It was a HUGE hit! Thank you for sharing this recipe!
Paul Brown on 2022-12-14 (5 stars):
This sounds wonderful and I’m making it tomorrow night! I love your recipes and have tried quite a few of them.
nikki on 2022-08-21 (5 stars):
Hi! I found your recipe as someone who moved to Japan three weeks ago and I frantically searched Google for "banana bread cake flour" as, as you said, all-purpose flour is not a thing here. Thank you so much for such a simple lovely recipe. My little boys are loving the taste of home. I also wanted to share for others who might be in a position like mine that three teaspoons of baking powder works in place of baking soda, which I've also found to be elusive. Thanks again.
MY on 2021-06-03 (5 stars):
I made this yesterday. Reduced the sugar slightly to 160g and used white sugar instead of light brown sugar since I didn’t have any. Turned out really well and everyone in the family loves it! Thanks so much for this recipe.
Catherine Dunn on 2021-03-01 (4 stars):
Instead of using the yogurt can, and how much butter milk can I use
Heather on 2020-04-28 (5 stars):
I made these in to muffins and added chocolate chips. The absolute greatest banana muffins I've ever made. I'm going to have a real problem during this quarantine!! 🤣