Moist Banana Bread Recipe
from Scratch

This moist banana bread recipe from scratch is delicious with loads of banana flavor. It's wonderful toasted too.

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This banana nut loaf is loaded with bananas to make a dense, moist bread. These are great for gifts or extras can be frozen. As with most quick breads, the flavor is better after it is refrigerated overnight.

To make a perfect loaf, make sure your bananas are VERY RIPE. The peel should be dark brown to almost black in color.

This is a very dense and moist banana bread - which is just how I like it...It's delicious.

You may also use this recipe to make banana cupcakes.


2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 homemade brown sugar, packed
2 eggs, beaten
2-1/3 cups ripe bananas, mashed - 7 bananas
1/4 cup homemade applesauce
2 tsp homemade pure vanilla extract
3/4 cup chopped walnuts, optional

PREHEAT oven to 350 degrees, and lightly grease a 9"x5" loaf pan. Adjust so loaf is baking just below the middle of the oven. (one notch below the middle)

Mix together the flour, baking soda and salt. Set aside.

In a small bowl, cream together the butter and brown sugar. Slowly add the eggs and beat until well mixed. Now add the remaining ingredients and stir by hand with a wooden spoon, so the batter is not over mixed.

Add the mashed bananas, and slowly stir until just incorporated. Slowly add banana mixture to the flour mixture and stir until it everything just comes together. NO OVER STIRRING. Fold in the walnuts.

Pour batter into the loaf pan and bake for 1 hour and 15 minutes. It is done when a toothpick inserted in several places in the bread comes out clean. Let bread cool in pan for 10 minutes, then turn over on a cooling rack.

This moist banana bread recipe adapted from Land O' Lakes website.


2 cups flour
3/4 cup white sugar
1/2 cup stick butter
2 eggs
1 TBS freshly grated orange zest
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt

1/4 cup pineapple juice

3 large (1 cup) ripe bananas, mashed

1 cup sweetened flaked coconut

PREHEAT oven to 350 degrees.

Combine all ingredients except pineapple juice, bananas and coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed.

Add pineapple juice and bananas. Continue beating, scraping bowl often, until well mixed. Stir in coconut.

Spread batter into greased 9x5-inch loaf pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to wire cooling rack. Cool completely.

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Raschell Rule -  All Rights Reserved.

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