Super moist banana bread is made with plenty of mashed banana, coconut milk and lime juice. These are combined gradually with flour, baking soda and a creamy mixture of egg, sugar, butter and vanilla before baking.
Super Moist Banana Bread
The coconut milk and lime juice can be substituted with 1/2 cup of sour cream for this recipe. The purpose of these ingredients is to soften and moisten the loaf's crust, rather than to add flavor.
Prep Time: 20 min.
Cook Time: 1 hr.
Ready In: 2 hr. 20 min.
- 1 1/2 cups, unbleached all-purpose flour
- 1 tsp., baking powder
- 1 tsp., baking soda
- 1 1/4 cups ripe bananas, mashed
- 1/2 cup, coconut milk
- 1 tbsp., lime juice
- 1/2 cup, unsalted butter, softened
- 1 cup, sugar
- 1 egg
- 1 tsp., vanilla extract
- Preheat the oven
- Mix the dry ingredients
- Mix the wet ingredients
- Bake the bread
Heat the oven to 350 F and set up a rack in the middle of the oven. Line a 9-inch by 5-inch (6-cup capacity) loaf tin with butter and parchment paper, overlapping the sides.
Mix the flour, baking powder and baking soda in a bowl.
In a different bowl, mix the mashed banana, coconut milk and lime juice. In another bowl, beat together the butter and sugar with an electric mixer until creamy. Then add the vanilla and egg and beat again for a smooth consistency. With the electric mixer set to low, alternate between gradually adding the dry and wet ingredients.
Transfer the final mixture to the loaf tin and bake for 1 hour before cooling on a wire rack.
For extra moistness, cover the baked and still slightly warm banana bread with plastic wrap and leave overnight.