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Ultra Moist Banana Bread
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
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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.

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Comments

  1. Does this use the full fat coconut cream/milk found in cans?

  2. This is by far the best recipe. I added chocolate chips last time and made muffins instead. I actually forgot the egg and still perfect.

  3. This is the best recipe I have been using. Really Ultra moist and everyone at home love it Thanks Ricardo!

  4. this is a lovely recipe. i have been making it since 3 years for my friends and family. everyone loves without a doubt. always a hit in a party or get together.

  5. I must have made this ultra moist banana bread more than 50 times by now. This recipe does not fail you. Every time it comes out just perfect! People/family can’t believe how moist and amazing this tastes. We add some walnuts to it.

  6. This is my go-to banana bread recipe, my family will finish a loaf within hours of it coming out of the oven! I usually sprinkle some crushed walnuts on top or mix-in some chocolate chips (the little ones LOVE when I do this). This recipe also works with mini loaves as well and it makes 3 for me. I bake these mini loaves for 30 minutes, then cover the tops with tinfoil (to avoid burning), then pop them back in the oven to bake for another 17 mins. They come out super cute :D

  7. I also usually don‘t leave comments but this blew me away. Only changes I made were: 1.) 1/3 cup sugar instead of 1 cup, and; 2.) added walnuts on top. We were very pleased with the results.

  8. the best banana bread/cake i've ever had

  9. D’habitude les recettes sont très bonnes mais pas celle ci. Suivie à la lettre.

  10. Used apple cider vinegar instead of lime juice because there's a shortage of that in my country and it still turned out good! The moistness isn't the usual oily from vegetable oil so I loved it. It was just a little too sweet for me so I'd definitely tone down the sugar next time I bake this but all in all, truly one of the best banana breads I've made.

  11. My favourite recipe for banana bread . Turns out great for muffins too . Sometimes I ad chia seeds or chocolate chips .. so good !

  12. This is quite simply the best banana bread I’ve ever tasted ! The coconut milk ensures moisture and a soft exterior. I’m not normally someone who leaves reviews but I had to for this bake !!

  13. Hi Ricardo. First of all, I really like this recipe. I usually make it in the form of muffins and most of the time they come out well. But again today, when I removed them from the oven the center sunk.....:(. I have no idea why.Plus they were not completely cooked in the center. Could it be I mixed it too long É

  14. Family loved it...

  15. For those wondering, this recipe can be modified to accommodate food allergies. I used Angelique GF flour (1:1), flax egg instead of egg, coconut oil instead of butter (1:1) and I added 1/2 cup milk free chocolate chips. Absolutely delish! You’d never know it’s GF, milk and egg free.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.