Name: Janet’s Banana Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups (240g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoons baking powder; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; ½ cup (113g or 1 stick) unsalted butter, softened to room temperature; ½ cup (100g) granulated white sugar; 2 large eggs at room temperature; 1/3 cup (80g) sour cream, at room temperature; 1 cup mashed bananas (about 3 medium very ripped bananas); 1 teaspoon pure vanilla extract; ½ cup (65g) roasted and chopped pecans

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This is the best and super-moist Janet’s banana bread recipe which is delicious and yet very low in sugar. The banana bread is moist, full of banana flavors, and toasted nut which takes this recipe to another level.

On my search for the moist banana bread, Janet’s banana bread kept showing up. I decided to give it a try, it was moist but very sweet that my family did not enjoy it. Therefore, I decided to make a low-sugar version with more bananas which adds additional moisture and flavor to the banana bread.

The delicious bread can be made with cinnamon sugar toppings or classic nut streusel topping. These are optional and for this recipe, I made it plain because the bread contains toasted pecans and it tastes great on it.

The Best Bananas to Use

The best bananas to use for banana bread are those which are very ripped or dark skin. When they are over ripped, they add extra moisture to the recipe. If your bananas are firm and green, you can hasten the ripening process. To do this just put the banana into a paper bag and leave it on the kitchen counter or pantry. You can also wrap them in a plastic bag, tie and leave them in a pantry.

Ingredients Needed

Flour: all-purpose flour was used. Use the scoop and level method for measuring the flour.

Leavening agent: baking soda and baking powder were used, and they add lift to the banana bread.

Spices: ground cinnamon and nutmeg were used for giving a flavor booster.

Salts: brings all the ingredients together.

Butter: Unsalted butter was used to give me control of the salt in this recipe.

Sugar: white sugar was used but you can use brown sugar or a mixture of both.

Eggs: large size eggs were used. The eggs should be at room temperature for better mixing.

Sour cream: the secret ingredient to create moist banana bread.

Bananas: the best bananas to use are over ripped bananas.

Vanilla extract: to add taste and flavor to the recipe.

Nuts: toasted pecans were used.

How to Mash Banana

IA fork can be used to mash bananas that are over ripped. When your bananas are firm, then you can use your stand or hand mixer for mashing the bananas. After mashing with the mixer, don’t wash the bowl and use it for creaming the butter and sugar. A pastry blender can also be used to mash the bananas. The first step is to peel the bananas, then break them into pieces, and place them into a bowl, mix or press down with a fork until they are mashed.

How to Make Janet’s Banana Bread

This method used in preparing the batter makes the batter light and fluffy. This is an overview of the instructions for making the bread.

Prepare a 9x5x3 inches loaf pan with non-stick spray or this homemade pan release. Set aside.

In a medium bowl, combine the flour, ground nutmeg, cinnamon, baking soda, baking powder, and salt. Mix to combine.

Mix to combine.

In a small bowl, mash the bananas and set them aside.

In a large bowl with a hand mixer or stand mixer, cream the butter and sugar until light and fluffy.

Add the eggs to the butter mixture one at a time and beat well after each addition.

Add the mashed bananas, sour cream, and vanilla extract.

Mix well until combined.

Add the flour mixture and mix at low speed until well incorporated. Do not overmix the batter.

Fold in the toasted pecans.

Pour the bread batter into the prepared pan and bake for about 50 minutes.

Cool loaf in the pan for about 10 minutes then transfer to a wire rack to cool completely.

Variations to this Recipe

Gluten-free: you can make this banana bread gluten-free by substituting the flour with gluten-free all-purpose flour. Feel free to use any type or blend of flour you like. Oat flour also works well for this recipe.

Vegan and Dairy Free: this bread recipe can be made vegan and dairy-free easily. There are few substitutions you may have to do to make it vegan. The first substitution is eggs with silken tofu (1 egg for ¼ silken tofu). Half a cup of mashed bananas, unsweetened applesauce can replace the two eggs called for in the recipe as well. You can replace sour cream with Tofutti better than sour cream. This sour cream works just like the dairy sour cream. You can use vegan or dairy-free yogurt and you can find the recipe here

Sugar-Free: for a sugar-free version, you can use any sugar alternatives to replace the white sugar. Stevia powder and Splenda works well, and you can use the same quantity called for in the recipe. Always replace ½ cup of Medjool dates which is pitted, or dates paste in place of the sugar. When using the pitted dates, blend the dates with soy buttermilk and the banana before using.

Why is My Banana Bread Not Moist?

Banana bread can be dense, tough, and not moist when you don’t do the following.

When banana bread batter is over mixed will develop gluten resulting in tough and dry. For moist bread mix the
Using underripe banana can make the banana bread dry. Underripe banana is firm and does not have enough moisture to add to the batter. Very ripened banana is the best banana to use for moist bread.
Another reason why banana bread is not moist is due to the use of too much flour. To get the most accurate measurement, always use digital kitchen scale. When using measuring cups, then use scoop and level method for a better result.

Finally, use sour cream in making banana bread for moist and good texture.

How to Store the banana Bread

This Janet’s banana bread recipe makes better banana bread, and it freezes well. Banana bread is a quick bread and tastes best when served fresh. This bread keeps well at room temperature for few days and can be stored for up about to 3 months in the freezer. To store the bread, cool completely on a cooling rack before storing.

Slice the loaf into 12 serving sizes and wrap them in plastic wrap. Then place them in the freezer bag, label with name and date, and store them. When ready to use, thaw in the refrigerator overnight or on the counter at room temperature.