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–+ servings

Moist Banana Bread

YUMMY KITCHEN
This Moist Banana Bread is soft, fluffy, and packed with sweet banana flavor. Made with ripe bananas, oil, buttermilk, and two kinds of sugar, it's an easy homemade loaf that's perfect for breakfast, merienda, dessert, or pairing with your favorite coffee.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dinner, Snack
Cuisine American, Filipino
Servings 10
Calories 225 kcal

Equipment

  • 9-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Fork or potato masher
  • Cooling rack
  • Parchment paper

Ingredients
  

  • 4 ripe bananas
  • 1½ cups all-purpose flour
  • 2 eggs
  • ½ cup buttermilk 120 ml
  • ¼ cup cooking oil 60 ml
  • 1 teaspoon vanilla extract
  • ¼ cup dark brown sugar 50 g
  • ½ cup white sugar 100 g
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Assorted nuts for topping (optional)

Instructions
 

  • Preheat the oven to 160°C (320°F). Line a 9-inch loaf pan with parchment paper or lightly grease it.
  • In a large bowl, mash the ripe bananas until mostly smooth.
  • Add the eggs, oil, buttermilk, and vanilla extract. Whisk until well combined.
  • Add the brown sugar, white sugar, flour, baking soda, and salt. Gently fold the ingredients together until no dry flour remains. Do not overmix.
  • Pour the batter into the prepared loaf pan and sprinkle the top with assorted nuts, if desired.
  • Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
  • Slice and serve warm or at room temperature.

Notes

  • The riper the bananas, the sweeter and more flavorful your banana bread will be.
  • Avoid overmixing to keep the bread soft and tender.
  • If you don't have buttermilk, combine ½ cup milk with 1½ teaspoons lemon juice or vinegar and let it stand for 5 minutes before using.
  • Feel free to mix in chocolate chips, raisins, or chopped walnuts for extra flavor.
  • Store leftovers in an airtight container for up to 3 days at room temperature or freeze individual slices for up to 3 months.

Nutrition

Calories: 225kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 1.5gCholesterol: 37mgSodium: 250mgPotassium: 240mgFiber: 2gSugar: 18gVitamin A: 65IUVitamin C: 4mgCalcium: 38mgIron: 1.1mg
Keyword banana bread recipe, banana bread with oil, banana loaf, easy baking recipe, easy banana bread, Filipino banana bread, homemade banana bread, moist banana bread, moist banana loaf, ripe banana recipe
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