I’ve been experimenting with banana bread recently. I wanted to find a no-fail, extra moist, banana flavor packed bread recipe. After trying multiple recipes and experiments, I was able to come up with the best banana bread recipe EVER. It’s seriously good and really hope you will give it a try.
Most of the ingredients are traditional ingredients in banana bread but I did add applesauce instead of yogurt or milk to keep it moist. In regards to the process, I found that Cook’s Illustrated did it right when they came up with the process of alternating wet and dry ingredients. I find that most recipes make the bread dense but this helps make it much lighter.
Finally, I added a whole banana and a simple syrup glaze on the top. It keeps the bread moist while adding a little extra sweetness and banana goodness. In my banana bread research I discovered that simple syrup is a baker’s secret weapon to keeping cakes moist. They will brush it on after the cake is cooled but before it’s frosted. I thought simple syrup would be the perfect addition to banana bread. The shiny glaze is also very pretty. Don’t you think?
- Nonstick Baking Spray
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Sugar
- 4 Very Ripe Bananas (about 2 cups mashed) plus 1 Ripe Banana
- ¼ cup Applesauce
- 1 teaspoon Vanilla Extract
- 3 tablespoons Butter, softened (non-dairy butter is fine)
- 2 Eggs
- ¼ cup Simple Syrup
- Preheat oven to 350 degrees.
- Spray a 9x5 inch loaf pan with the baking spray.
- Mix the flour, baking powder, baking soda and salt together in a medium bowl and then set aside.
- In another small bowl, mash the very ripe bananas (reserve the just ripe banana for later) then add the applesauce and vanilla together and then set aside.
- With an electric mixer, beat the sugar and butter together on medium until light and fluffy about 3-5 minutes.
- While you’re mixing, scrape down the sides of the bowl with a spatula as needed.
- Add one egg to the bowl at a time, making sure to mix well after each egg.
- Reduce the mixer to low speed and then beat in ⅓ of the flour mixture and then ⅓ of the banana mixture. Again, scrape down the sides as needed.
- Repeat this process until all the flour and banana mixtures are just combined.
- Scrape the batter into the loaf pan.
- Using a sharp knife, slice the just ripe banana down the center (the long way) of the banana while still in the peel.
- Peel the banana halves and then place them center side up on top of the dough in the loaf pan.
- Place the loaf pan in the oven and bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for about 10 minutes before transferring the bread to a wire rack.
- Place a piece of wax paper or aluminum foil under the wire rack.
- Brush the simple syrup over the top of the bread.
- Serve warm or at room temperature.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!