To make a very moist banana nut bread, mix the wet and dry ingredients just until the batter is moistened. Other solutions include using overripe bananas, including marzipan in the batter and reducing oven temperature by up to 50 degrees.
The most important step in making moist banana nut bread is avoiding over-mixing. Because banana bread is more similar a cake than a bread, the batter should be gently mixed until all ingredients are combined and moist; more mixing can result in a dry bread.
Using overripe bananas in a banana nut bread recipe can add extra moisture. When the banana peels are brown and spotted, the fruit is ready to use. Freezing the ripe fruit and cutting it into chunks before cooking can make it easier to achieve even distribution throughout the batter. Cooks can also add one or two extra bananas to most recipes without adjusting other ingredient proportions.
Oven heat plays a big role in the success of a banana nut bread recipe. Inexpensive ovens often run hotter than the specified temperature, drying the bread out. To solve this problem, cooks can reduce cooking temperature by up to 50 degrees. Another solution is to check the banana nut bread about 3/4 of the way through the cooking time to avoid overcooking.