Moist Banana Bread Recipe

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Moist Banana Bread
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Ingredients
16
Count
Nutrition
822
Calories
Total time
60
Minutes
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Ingredients:

  • 1/2 cup cake flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 teaspooon cinnamon (i use makara cinnamon from cinnabon)
  • 1/8 tsp nutmeg
  • 2 1/3 cups mashed bananas (5-6 medium bananas that are so overripe that they are completely brown on the outside, they taste be)
  • 1/4 cup honey
  • 2 large eggs
  • 1 tbsp vanilla extract (nielson-massey is a great brand)
  • 3 tsp milk

Directions:

  1. Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan. You might need a mini loaf pan as well because you'll have a bit of batter leftover. You can make a few muffins if you don't have a mini pan.
  2. Prepare about half a package of instant pudding and let it cool. You can use stovetop pudding, but keep in mind that it'll need longer to cool. (everything needs to be room temperature so it dosen't cook the eggs that will be in the batter).
  3. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
  4. In another big bowl, cream butter and sugar together with a spoon till the brown sugar is not lumpy.
  5. Beat the eggs and add them to to the butter/sugar mixture.
  6. Mash the bananas with a fork in a plate so that they are almost liquidy and look like baby food. Add bananas to other wet ingredients,honey, pudding and vanilla; mix well and scrape down the sides of the bowl. Mix the dry and wet ingredients together, just until incorporated; no need to overly blend. Fold in the nuts/chocolate chips with a spatula. Stir in 3 teaspoons of milk to help make the bread moist.
  7. Pour the batter into the prepared loaf pan. Knock the base of the pan on the countertop to bring any air bubbles to the surface. You will see little bubbles come to the top of the batter. This step is really important if you are pouring the batter into specially shaped cake molds, you don't want air bubbles to distort the design.
  8. Cover the pan(s) with foil before putting into the oven, (otherwise the top will get too crusty and the middle of the bread will be raw). You should remove the foil after about 35-40 minutes of baking.
  9. Bake for about 55 minutes-1 hour and 10 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan once or twice to ensure even browning.
  10. Cool the bread in the pan for 10 minutes or so, so that the bread will loosen up from the sides of the pan,and then turn out onto a wire rack to cool completely before slicing.
  11. You can wrap the cooled loaf in plastic wrap really well and put it in a freezer bag and it will keep well in the freezer for whenever you crave a slice.
  12. If you store the loaf in the fridge, a few seconds in the microwave will make it taste extra-yummy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 822.09 Kcal (3442 kJ)
Calories from fat 339.19 Kcal
% Daily Value*
Total Fat 37.69g 58%
Cholesterol 123.06mg 41%
Sodium 807.92mg 34%
Potassium 633.01mg 13%
Total Carbs 112.02g 37%
Sugars 40.48g 162%
Dietary Fiber 5.58g 22%
Protein 13.48g 27%
Vitamin C 8.4mg 14%
Vitamin A 0.3mg 9%
Iron 2.4mg 13%
Calcium 97.2mg 10%
Amount Per 100 g
Calories 309.34 Kcal (1295 kJ)
Calories from fat 127.63 Kcal
% Daily Value*
Total Fat 14.18g 58%
Cholesterol 46.3mg 41%
Sodium 304mg 34%
Potassium 238.19mg 13%
Total Carbs 42.15g 37%
Sugars 15.23g 162%
Dietary Fiber 2.1g 22%
Protein 5.07g 27%
Vitamin C 3.2mg 14%
Vitamin A 0.1mg 9%
Iron 0.9mg 13%
Calcium 36.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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