An easy to make bread. With staple ingredients, you can make this 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!
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.
In a large bowl, mix well the mashed bananas, oil, sugar, eggs, and vanilla.
In another bowl add flour, baking powder if you are using it, cinnamon, ground cloves, and ground nutmeg.
Add the banana batter to the flour mixture and mix well.
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.
Bake at 350°F / 175°C for about 50 minutes to 1 hour, or until the top feels firm.
Cool loaf for 10 minutes in the pan and then invert onto a wire rack.
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Super Moist Banana Bread
Ingredients
- 1-1/2 cups mashed bananas (450g)
- 1/2 cup vegetable oil (120g)
- 1 cup sugar (200g)
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups self-rising flour or plain flour + 2 1/2 teaspoons baking powder (320g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- In abig bowl, mix well mashed bananas, sugar, oil, eggs and vanilla.
- Add flour, baking powder if you are using it, cinnamon, ground cloves and ground nutmeg. Mix well.
- 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.
- Bake at 350°F / 175°C for 50 minutes to an hour, or until the top feels firm.
- Cool loaf for 10 minutes in pan and then invert onto wire rack.
Video
Notes
- 1 tablespoon lemon peel
- 2 to 4 tablespoons shredded coconut
- 1/4 cup to 1/2 cup chopped nuts
Nutrition
María Pía Ventura
1/2 colher de chá de fermento em pó ( 320 ) gramas??
Lizet
Não. 320 gramas é farinha. Mais 2,5 colheres de chá de fermento em pó. Ou 320 gramas de farinha com fermento.
Elizabeth
Yum! I added chocolate chips to mine, well, a small bit. Did 2 separate pans.
Very good.
Lizet
Yum!
Nancy Deane
There is no way this bread is done in 30 minutes! The top felt firm but the bread was undone. Most banana bread recipes call for 50 min to more than an hour. I thought perhaps the self riding flour made a difference so I trusted the recipe unfortunately. What a waste of ingredients. Very dissspointed.
Pocha
Probably is too much flour, and after the flour you can't add any liquid.
Lizet
I'm sorry Pocha. I know flour absorbs liquid differently depending on the brand and the country where you are baking it.
If you try it again, use 2 tablespoons less flour.
Maria
Por primera ves hice su receta y me quedo muy seco. Tiene un rico sabor , pero está muy pesado. Que hice mal. De antemano gracias.
Lizet
Hola María. La harina absorbe líquidos de diferentes formas. Puede ser que la tuya absorbe más de la que yo usé para hacer la receta.
Si te animas a probarla otra vez, puedes agregarle una banana más o unas 3 a 4 cucharadas de leche.
La miga de estos panes es suave, pero mas pesadita que la de los pasteles.
Jose
Hola, aqui en la cuarentena estoy haciendo esta receta. Como no tenia pasas utilizes nueces y otras frutillas. Por lo menos el olor es muy agradable. Aún en el horno.
Me luce una receta muy fácil de seguir. Solo que le tuve que dar más tiempo.
Lizet
Me alegra que encontrarte la receta! Espero que te haya salido bien. 😊
Lizet Flores de Bowen
Así mismo Angélica. Mientras más madura la banana, mucho mejor! Suelo poner nuez mariposa, pero a mis hijos no les gusta tanto. Lo hago así para ocasiones especiales. 😊
Angélica Berrios
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!
jaz
como se levanto lizet!! que belleza