Ultra Moist Banana Bread
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Ultra Moist Banana Bread
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Ultra Moist Banana Bread

Preparation
20 MIN
Cooking
1 H
Cooling
1 H
Makes
8 to 10 servings
Freezes

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides.
  2. In a bowl, combine flour, baking powder and baking soda. Set aside.
  3. In another bowl, combine bananas, coconut milk and lime juice. Set aside.
  4. In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add dry ingredients alternately with banana mixture.
  5. Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
  6. Let cool on a wire rack before removing from the pan and slicing.

Note

You won’t taste coconut milk in this recipe.  We use it because it creates a softer crust. Once a coconut milk can is open, you can freeze leftovers. If you don’t have it on hand, replace coconut milk and lime juice with 125 ml (½ cup) of sour cream.

Comments

  1. This works great as a gluten free recipe too! Used a blend of buckwheat, sorghum, flax and corn flours. Thank you!

  2. Very nice. Very moist indeed. Thx.

  3. After all of the 5 star reviews, I had high hopes for this recipe. Followed exactly as written,with high quality ingredients...still a flop. Sad to say it was flavourless and bland. Definitely won't be replacing my "go-to" recipe with this one anytime soon.

  4. Perfect!

  5. This is now my go-to banana bread recipe. I posted last as I was making it. It finished beautifully. You can't taste the lime or the coconut milk. But it certainly does something to a plain banana bread recipe that adds oomph....YUM definitely a 6 star rating!

  6. This is my first time baking banana bread. I'm so fortunate to hit the bull eye on my maiden attempt! This is perfect, nothing to complain about. Moist and so chokeful of banana richness! Yum!

  7. Made this today... batter tasted delish.... its in the oven, waiting for it to cook. I did add a little salt to the recipe, does seem to brighten it a bit (1/2 tsp approx) and used salted butter.

  8. Awesome recipe, I had no lime so use lemon juice and instead of Bread I made a dozen Muffins worked out beautifully

  9. I've made this many times and will many more. I hadn't found a decent recipe (and I tried a lot!) until I found this. The crust is the best part - usually, the worst on a banana bread - this one is moist, golden yumminess. Everyone who's tried it falls in love and wants the recipe. Just don't mess with the ratios - follow it as is and you won't be disappointed.

  10. Omg this bread is to die for, i will never need another banana bread recipe. The first time I made as is aside from using yogurt instead of coconut milk. Just made it again tonight with more tweaks, as I don't like things too sweet I only added 3 Tbsp sugar. I also subbed out 1/4 cup of the flour for 1/4 cup vanilla protein and added some chocolate & greens powder to up the nutrition. Both times it worked amazing. Thank you for this recipe, I've written it down and will be continuing to make it.

  11. when i made first time this bread, my kids like it so much it is gone in no time. i had to make again. now i use only this recipe to make different fruit bread. thanks.

  12. I have been trying banana cake/bread recipes for so long, and this one is the PERFECT one. Moist, sweet enough, and lovely texture. Can't have enough! Note: I used plain yogurt instead of sour cream or coconut milk and lime.

  13. I LOVE YOUR BANANA BREAD WHEN MY MOTHER MAKES IT I LOVE IT THE DAUGHTER OF MÉLANIE ANGÉLINE

  14. This is the BEST banana bread ever!! Thank you!

  15. 11/2 cups of flour?

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