Banana Bread Recipe & Moist Banana Bread Recipe

Banana Bread Recipe - Table of Contents

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Use Old Bananas. What do all Banana Bread Recipes all start with? You guessed it, bananas! The older the better. Those neglected bananas may be too brown to peel and eat, but they're soft and sweet and make banana bread moist. In fact I often buy bananas just for making this bread, impatiently waiting for their skin to turn brown and their flesh to become soft and sweet (see below for how to speed up the aging process).

Why use old, tired, black bananas? Here's why: as bananas ripen, their starches turn to sugar and the pulp softens. To ripen bananas more quickly, enclose them in a brown paper bag with an apple, which releases a natural gas (ethylene) that hastens the process. (Halt ripening by storing them in the fridge; the skin will brown but the fruit inside won't change.)

Make Sure It's Light, Not Heavy. Any banana bread recipe falls under the category of 'Quick Breads' which means it is leavened with either baking powder and/or soda and is made by simply combining the wet ingredients with the dry ingredients.

What makes a banana bread light? For a light, quick bread, handle the batter gently, mixing it just enough to incorporate wet and dry ingredients. Over mixing strengthens the gluten, the protein in flour that gives yeast bread its chewy texture -- which you don't want in a quick bread. Finishing up with a wooden spoon helps ensure that the batter isn't over mixed.

Keep it Easy with Good Mixing & Measuring Bowls. If you're like me, you own some big heavy ceramic mixing bowls. I do. But I hardly ever use them. I also have some large mixing bowls that are light and tough - made out of stainless steel and another from a plasticy melamine. I always use these light, tough bowls. They are just so much easier to handle and wash up. So grab a bowl you can move quickly with. Then the best way to get started is to gather all the dry ingredients into one bowl, mixing them. Put all the wet ingredients into another bowl (for this I like to use a large pyrex measuring cup that's easy to pour out of and easy to wash).

Add a Couple Special Ingredients. Contrasting texture and taste is the foundation of all great cooking and baking. So put some chewy, crunchy or sweet bits into your batter. Toss in throwing in chopped walnuts, dried cranberries, or mini chocolate chips for a wholesome lunch box treat or after-school snack.

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