Moist Banana Bread Recipe

Banana bread is a timeless classic that’s not only delicious but also a fantastic way to use up overripe bananas.

In this comprehensive guide, we’ll walk you through making a moist banana bread that’s sure to be a hit.

Whether you’re serving it at a family gathering or enjoying a slice with your afternoon tea.

This recipe is crafted with beginners in mind, using simple instructions and common ingredients found in South African kitchens.

We’ll cover everything from the ingredients and equipment needed to step-by-step instructions and tips for the perfect loaf.

Let’s get started!

Ingredients

To serve 8-10 people, you’ll need:

• 4 overripe bananas: The more speckled and brown, the better, as they’re sweeter and more flavourful.
• 1 and 3/4 cups (220g) of cake flour: This makes the bread light and fluffy.
• 1 teaspoon (5ml) of bicarbonate of soda (baking soda): Helps the bread rise.
• 1/2 teaspoon (2.5ml) of salt: Balances the sweetness.
• 1/2 cup (125g) of butter, at room temperature: Adds moisture and richness.
• 1 cup (200g) of granulated sugar: Adds sweetness and helps with the texture.
• 2 large eggs: Bind the ingredients together and add structure.
• 1/4 cup (60ml) of buttermilk: Adds moisture and a slight tanginess.
• 1 teaspoon (5ml) of vanilla extract: Enhances the flavour.
• Optional: 1/2 cup (50g) of walnuts or pecans, chopped: Adds texture and nuttiness.

Equipment Needed

• Loaf tin (23cm x 13cm x 7cm)
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Skewer or toothpick (for testing doneness)

Instructions

Preparing the Ingredients

1. Preheat your oven to 180°C (350°F). Greasing and flouring your loaf tin will prevent the banana bread from sticking.
2. Mash the bananas: Peel and place them in a bowl. Use a fork to mash them until smooth with some small lumps remaining for texture.

Mixing the Dry Ingredients

1. Sift together the dry ingredients: In a separate bowl, sift the cake flour, bicarbonate of soda, and salt. This ensures there are no lumps and helps incorporate air for a lighter bread.

Creaming the Butter and Sugar

1. Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together using an electric mixer or whisk until light and fluffy. This process incorporates air, contributing to a tender crumb.

Adding Eggs, Bananas, and Buttermilk

1. Incorporate the eggs: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
2. Mix in the mashed bananas, vanilla extract, and buttermilk, blending until just combined. Overmixing can lead to tough banana bread.

Combining Wet and Dry Ingredients

1. Combine the mixtures: Gently fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. If you’re adding nuts, fold them in at this stage.

Baking

1. Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
2. Bake for 60-65 minutes or until a skewer inserted into the centre comes out clean. If the bread is browning too quickly, tent it with aluminium foil.

Cooling and Serving

1. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. This prevents the bread from becoming soggy.

Tips for Perfect Banana Bread

• Use overripe bananas: They add more moisture and sweetness.
• Don’t overmix: Mix until just combined to keep the bread tender.
• Check for doneness: Ovens vary, so start checking at 55 minutes.
• Store properly: Keep in an airtight container to maintain moisture.

Banana bread is a comforting, simple bake that’s perfect for beginners and experienced bakers alike.

The key to great banana bread lies in using overripe bananas and mixing the batter just enough to combine the ingredients.

Happy baking!