Super Moist Banana Bread
Submitted by cheryn
Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThe title doesn’t lie—this banana bread stays impossibly moist for days thanks to a clever technique.
Cream butter and sugar, beat in eggs, then fold in mashed bananas and vanilla for that classic banana bread base.
Sift together both all-purpose and cake flour with baking powder, soda, and salt, then add to the batter in stages.
Here’s the twist: at the very end, quickly stir in buttermilk and brown sugar without overmixing.
This last-second addition creates pockets of moisture and caramel-sweet spots throughout the loaf.
Bake at 350°F for an hour until golden, or adapt it for your bread machine by adding buttermilk and brown sugar at the beep.
Chef Tips
- Use cake flour along with all-purpose for an ultra-tender crumb that melts on your tongue
- Stir buttermilk mixture quickly—just a few strokes—to maintain moisture pockets
- Cool completely before slicing or the loaf may crumble; it firms up as it rests
Ingredients
Directions
Sift together dry ingredients - set aside.
Cream butter and sugar.
Add eggs. Add sifted dry ingredients.
Add vanilla and bananas.
Lastly, quickly stir in the buttermilk and brown sugar.
Bake in a greased loaf pan for about 1 hour at 350℉ (180℃) F.
TO MAKE IN A BREAD MACHINE:
Place all ingredients in the machine EXCEPT the buttermilk and brown sugar.
Bake on Cake setting. At the sound of the beep add the buttermilk and brown sugar.
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