2 Loaf Moist Banana Bread Recipe

Nothing beats the smell of banana bread baking in the oven. If you’re looking for a delicious, moist loaf of banana bread, look no further. This banana bread recipe is sure to become your go-to recipe. You can make two loaves of banana bread with this recipe, so you can enjoy it all week long. Plus, you can also freeze it and enjoy it even longer. Let’s get baking!

Ingredients:

3/4 cup butter, softened
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3-4 mashed, overripe bananas
1/2 cup chopped walnuts (optional)

Instructions:

Begin by preheating your oven to 350F. Grease two 8x4-inch loaf pans and set aside. In a large mixing bowl, cream together the butter and sugar. Beat in eggs, one at a time, until combined. Add the vanilla extract and set aside.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients and mix until combined. Then, add the buttermilk and mashed bananas and mix until combined. Add in the chopped walnuts.

Divide the batter evenly between the two prepared pans. Bake for 55-60 minutes, or until a tester inserted into the center of the loaf comes out clean. Allow the loaves of bread to cool in the pans for 10 minutes before removing and allowing to cool completely on a wire rack.

Serving and Storing:

Serve the banana bread fresh from the oven with a pat of butter or cream cheese. You can also store it in an air-tight container for up to 5 days. To freeze, wrap the cooled loaf of banana bread in plastic wrap, then again in foil. Freeze for up to 3 months.

Nutrition:

One serving of this banana bread contains approximately 340 calories, 15g of fat, 53g of carbohydrates, and 3g of protein. It also contains 1g of fiber and 140mg of sodium. This banana bread is a great source of vitamin B-6, manganese, and potassium.