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!
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This homemade recipe calls for the following ingredients:
- Overripe bananas
- All-purpose flour
- Unsalted butter
- Brown sugar
- Baking soda and baking powder
- Sour cream or plain yogurt
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
How to Keep Banana Bread Moist?
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.
Can I Make This Recipe in a Muffin Tin?
Yes, you can.
Just transfer the batter into the cups of a muffin tin. They will become banana bread muffins.
How Many Calories per Serving?
This recipe is only 307 calories per serving.
What to Serve with This Recipe?
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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Moist Banana Bread (Rum Banana Bread)
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!
- 4 overripe American bananas, mashed
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 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
Preheat the oven to 350 °F (180 °C). Mash the bananas, using the back of the spoon or a masher, until mushy.
Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
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. Mix well.
Stir in the mashed bananas, walnuts, dark rum and vanilla extract.
Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9x5-inch loaf tin and bake in the middle of the oven for 60 - 75 minutes.
Insert a toothpick, fine skewer or a cake tester in the center of the banana bread. It should come out clean. Leave in the tin on a rack to cool, about 30 minutes.
7Slice to ten (10) pieces, serve warm.
Great recipe! Came together beautifully, am baking right now. First use from a Barcelo Dominican rum ???
Can I do without rum ?
I am forever on the hunt for a great banana bread recipe and now I have found it. I added some chocolate chips as well. I love the rum flavour as well. Thanks
I tried it today, and I don’t taste any rum in my banana bread.
Do I need to add more next time?
You can try to add a bit more.
Lim Bee Bee
I always think Bee’s recipes pertain to Malaysian-Penang dishes, I followed a few, and it was many years back. Recent chat over coffee and cake, friend baked this banana cake that its flavours were so unforgettable, somehow sets her a few notch higher compared her past bake. She said, now she swears by Rasa Malaysia cake recipes! So I did. I perfected after the 3rd-4th bakes. Flavours are wholesome, authentic, texture is moist. There is absolutely no return (to commercial cake). Thank you for sharing this recipe.
Just made this bread – it is fabulous. Next time I may add a little extra rum.
This recipe is wonderful my mini loaves came out perfectly moist and delicious. This recipe will go into my recipe archives. Thanks so much and God bless!
If I am using mini loaf pans for baking my banana bread do I need to adjust the bake time?
Can I use pure rum extract for this recipe
Hi everyone, just made this a couple days ago. I used an 8 x 8 glass pan oiled with parchment paper and I oiled that too. I kept an eye on it and then took it out when it tested done with a toothpick. Added a bit more rum too.
I loved this banana bread! It was a great combo of dense but also light and fluffy. I would definitely make it again. Thanks for a terrific recipe!
If using mini loaf pans do I need to adjust the baking time?
It should be fine, or cut down by 5 minutes and check doneness.