Banana bread
Bread | Breakfast

Super moist banana bread

June 17, 2012

Super moist banana bread

One of our neighbors came to visit the other day and we started talking about baking. She was saying how much she would like to learn to bake some banana bread. I gave her this recipe and I just happened to have lots of very sad looking bananas, so gave her some of those too. Talking about banana bread made me want to make a batch for us and I decided to update this post too. So the new pictures are up. I hope you enjoy it!

Super moist banana bread

Whenever I share this banana bread here in Paraguay and people ask what is this called, I say banana bread, but the bread in Paraguay is not sweet, so they always correct me saying that this is a banana cake. Sometimes you can find something similar at the bakeries and they called it “budín” (pudding) and in other countries, “queques”.

This banana bread can be made with butter or oil. When using butter, you get a more dense-cake like texture; oil makes it lighter.

flour, cinnamon, cloves in a bowl

In a big bowl add flour, baking powder if you are using it, sugar, cinnamon, ground cloves and ground nutmeg.

eggs, bananas in a bowl

In another bowl, mix well the mashed bananas, oil, eggs and vanilla.

Super moist banana bread dough in a bowl

Add the banana batter to the flour mixture and mix well.

Banana bread

Spread the batter into a greased 9 x 5-inch / 23 x 12.5-cm loaf pan, or use any kind of pan where all your batter can fit.

Banana bread

Bake at 350°F / 175°C for about 30 minutes or until the top feels firm.

Banana bread

Cool loaf for 10 minutes in pan and then invert onto wire rack.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Super moist banana bread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Light and delicious. This banana bread goes so well with a cup of coffee.

Course: Bread, Breakfast
Cuisine: American
Servings: 12 slices
Calories: 213 kcal
Author: Lizet Bowen
Ingredients
  • 2-1/2 cups self-rising flour or plain flour + 2 1/2 teaspoons baking powder
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves optional
  • 1/4 teaspoon ground nutmeg optional
  • 1-1/2 cups mushed bananas
  • 1/2 to 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. In a big bowl add flour, baking powder if you are using it, sugar, cinnamon, ground cloves and ground nutmeg.
  2. In another bowl, mix well the mashed bananas, oil, eggs and vanilla.
  3. Add the banana batter to the flour mixture and mix well.
  4. Spread the batter into a greased 9 x 5-inch / 23 x 12.5-cm loaf pan, or use any kind of pan where all your batter can fit.
  5. Bake at 350°F / 175°C for about 30 minutes or until the top feels firm.
  6. Cool loaf for 10 minutes in pan and then invert onto wire rack.
Recipe Notes

Variations: you can add different ingredients to vary the flavor a little bit. 1 tablespoon lemon peel or 2 to 4 tablespoons shredded coconut or 1/4 cup to 1/2 cup chopped nuts

Save

Only registered users can comment.

  1. Hola Lizet! Me encanta el pan o bizcocho de banana, y lo mejor es usar las que ya están negras que tu piensas que ya necesitas tirar, porque son las mas dulces y la mezcla queda mejor. También me gusta agregarle algunas nueces para tener algo de textura.
    Muy rica se ve tu receta.
    Abrazos!

Leave a Reply

Your email address will not be published.