This post may contain affiliate links. Please read my privacy policy.
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
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.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Moist Banana Bread (Rum Banana Bread)
Ingredients
- 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
Instructions
- 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 (23cm x 12cm) 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.
- Slice to ten (10) pieces, serve warm.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
If I do not have a loaf pan is it still alright for me to use a cake pan? Using the same temp & timing? TQ! And I just love your blog! ❤️❤️❤️❤️❤️
Yes, cake pan is fine. Just check the doneness because the time might be different as it’s more shallow. It might bake faster. Thanks for being a fan! :)
Hi is this ok for kids?can you really taste the rhum?
Not really it’s very mild. Fine for kids.
Thanks for sharing the information. i really enjoyed your blog article and always read your blog.
Awww, thanks so much Faruk!
I wouldn’t have believed it if I hadn’t tried this out for myself. I’ve made many banana loafs but I have to say that this is the best banana loaf I’ve ever had. It helps to use very role bananas but otherwise, the ingredients speak for themselves. Try it out !
Hi Asha, as I said in the post, this will be the best banana bread recipe ever! :)
This is a very good site. I am happy to visit here. I saw the post of “Rum Banana Bread” This is a useful post. Thanks.
I have several sizes of loaf pans. Which are you using?
You can use a regular loaf pan. I used mini.
Can i use rum extract? If so, how much?
Hmmm I am not sure.
How would this work in a bread machined
No idea. I don’t have it.
This looks really lovely. Great texture too. Not dense. Can you tell me what is the weight of the 4 bananas with skin on? In malaysia our bananas come in various sizes. Tqvm. I alwasy enjoy the recipes that you posted.
Hoon
Hi Hoon, US bananas are quite big, so if you are in Malaysia, you need to use at least 7 or 8 as they are smaller.
This looks great! I might throw some chocolate chops in it when I make it too… Thanks for the recipe!
Yum, good idea. I love me some choc chip rum banana bread. ;)
Hi Rasa
I don’t have rum. I do have bourbon whiskey. Would that be good?
Also for people in high altitudes. Recipes need to be altered. Specifically reducing baking powder and baking soda.
I live in Denver, CO USA. Our elevation is 5,280.
I found some links for high altitude baking and cooking if any readers could use.
https://www.kingarthurflour.com/learn/high-altitude-baking.html
Yes, that would work. Whisky always work lol. Thanks for the tip on high altitude baking!
Add a teaspoon of nutmeg, and this recipe would be the bombdiggity of them all!