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The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!
Moist Banana Bread
The best banana bread recipe should be moist.
Today, I am going to share a moist banana bread recipe with you. This recipe with rum is the holy grail of all banana bread recipes!
It’s healthy, super moist, with the subtle taste of rum in every bite!
Recipe Ingredients
This homemade recipe calls for the following ingredients:
- Overripe bananas
- All-purpose flour
- Unsalted butter
- Eggs
- Brown sugar
- Baking soda and baking powder
- Sour cream or plain yogurt
- Walnuts
See the recipe card for full information on ingredients.
How To Make Banana Bread Moist
There are a few ingredients that you can add to make super and ultimate moist banana bread.
Here are my secrets baking tips:
- Use overripe bananas. Overripe bananas look like rotten bananas because there are black and brown spots on the skin. After you peel the skin, the bananas taste the sweetest with higher moisture content.
- Use sour cream or plain yogurt. These two ingredients make the recipe moist.
- Add rum to the batter.
Frequently Asked Questions
You can store the banana bread in a plastic bag and keep in a refrigerator for up to 5 days.
The bread will be moist when you are ready to eat.
Yes, you can.
Just transfer the batter into the cups of a muffin tin. They will become banana bread muffins.
This recipe is only 310 calories per serving.
What To Serve With Moist Banana Bread
Serve the bread as a breakfast, with a cup of Dalgona coffee or hot chocolate. For a healthy breakfast, I recommend the following recipes.
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Other Recipes You Might Like
Moist Banana Bread (Rum Banana Bread)
Ingredients
- 4 American bananas, overripe, mashed
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 2 tablespoons sour cream , or plain yogurt
- 2/3 cups brown sugar
- 2 large eggs
- 1/3 cup walnuts
- 2 1/2 tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Mash the bananas using the back of a spoon or a masher until they are mushy.
- Put the flour, baking powder, baking soda, and salt in a medium-sized bowl, and combine well using your hands or a wooden spoon.
- In a large bowl, mix the melted butter, sour cream (or plain yogurt), and sugar by hand with a wooden spoon. Beat until blended, then add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, walnuts, dark rum, and vanilla extract.
- Add the flour mixture a third at a time, stirring well with a wooden spoon after each addition. Transfer the batter to a 9×5-inch (23 cm x 12 cm) loaf tin and bake in the middle of the oven for 60 to 75 minutes.
- Insert a toothpick, fine skewer, or cake tester into the center of the banana bread; it should come out clean. Leave the bread in the tin on a rack to cool for about 30 minutes.
- Slice into ten pieces and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use any kinda rum, why dark
Yes, you can. Dark rum works the best.
Can I use spiced rum?
Hi Joyce. Yes, spiced rum is great in this recipe. Happy baking!
Can you substitute 1/2 cup of mayonnaise instead of sour cream or yogurt?
You can do cup for cup with sour cream, but it isn’t good for a yogurt substitute.
Wonderful recipe. The outcome is moist, fluffy texture and yummy. Love this recipe so much now. The only change I made was replacing brown sugar with powdered sugar as I had ran out of reserves at home.
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