Best Banana Bread Recipe In The World

This is my favorite of several simple banana bread recipes that I’ve tried. Readers have also found love! What is it about this one that makes it so special? This banana bread contains more bananas than any other banana bread I’ve ever prepared. 2 cups mashed bananas (about 4 large bananas) Additional banana provides more moisture and taste to the end dish.

Bananas: How to Mash Them?

Did you know you can mash bananas with your electric mixer? Break or slice the spotty bananas into large chunks and place in the mixing bowl of your stand mixer– or use a regular mixing basin and a hand mixer. Begin by pounding on moderate speed, then increasing to medium-high as the bananas break down into mashed banana. Transfer the bananas to a separate bowl and use the mixing bowl to combine the ingredients for the banana bread. (There’s no need to clean it; leftover mashed banana is acceptable.)

Other Ingredients in Banana Bread:

For a smooth texture and seductive butter taste, use softened butter.

Brown Sugar: This recipe calls for 100% brown sugar. Brown sugar produces soft and moist cookies, as I describe in the headnotes for this chocolate chip cookies recipe. Brown sugar, on the other hand, does the same thing in banana bread. It also provides a fantastic flavor to the dish.

Eggs provide stability and structure to cakes, cupcakes, breads, doughs, and cookies, as well as a tender texture. This banana bread recipe calls for two big eggs.

Yogurt: Adding yogurt to this banana bread adds even more moisture. When I bake, I want to utilize yogurt as much as possible. Sour cream is a great alternative to plain yogurt. In most baking recipes, the two can be used interchangeably.

Banana Bread Freezing Instructions:

Since I published the recipe, I’ve gotten a lot of queries regarding freezing banana bread, so let me explain how it works. These instructions will allow you to freeze banana bread to keep its fresh flavor and texture for months!

Allow baked banana bread to cool completely before serving.

Wrap the loaf or slices in 2-3 pieces of plastic wrap or aluminum foil (individually or in groups).

Wrap the banana bread in plastic wrap and store it in a large freezer-safe storage bag or reusable container.

Date the bag and store it in the freezer for up to 3 months. Thaw in the refrigerator or at room temperature, wrapped or unwrapped. All of the strategies are quite effective!

I prefer to freeze banana bread in pieces since they defrost much faster– even before noon! In general, this is a simple banana bread recipe. The batter only takes about 10 minutes to prepare, the bread stays moist for days, and nothing surpasses the aroma of freshly baked banana bread.