Moist and Better The Next Day Banana Bread. Great recipe for Moist and Better The Next Day Banana Bread. I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day.

I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day. It is hard smelling this cook and having to wait a bit to cool, but slather on some sweet cream butter while it is still warm…. You can have Moist and Better The Next Day Banana Bread using 21 ingredients and 15 steps. Here is how you cook it.

Ingredients of Moist and Better The Next Day Banana Bread

You need of note:.
Prepare of All ingredients need to be room temperature.
Prepare of Ripe bananas are sweet, so you can use 1/4 cup of sugars.
It's of If you prefer. Mash bananas as smooth or chunky as you like.
Prepare of wet ingredients:.
Prepare 1 teaspoon of lemon juice.
Prepare 2 cups of super ripe bananas. Darker the better.
Prepare 2 of large eggs, beaten.
Prepare 1/2 cup of buttermilk.
It's 1 stick of real butter, softened.
You need 1 tablespoons of vanilla extract.
Prepare of dry ingredients:.
It's 2 cups of all purpose flour.
You need 1/2 teaspoon of salt.
Prepare 1/2 cup of sugar.
It's 1/2 cup of brown sugar.
You need 1 teaspoon of baking powder.
It's 1 teaspoon of baking soda.
You need 1 1/2 teaspoon of cinnamon.
You need 1/2 cup of chopped walnuts or pecan. Optional.
It's of Directions:.

Grease and flour your loaf pan and set aside. Cream butter and sugar together in large bowl. Add eggs, lemon juice, mashed bananas, buttermilk and vanilla. In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon.

Moist and Better The Next Day Banana Bread step by step

Preheat oven to 325 degrees. Grease and flour your loaf pan and set aside..
Cream butter and sugar together in large bowl..
Add eggs, lemon juice, mashed bananas, buttermilk and vanilla. Mix to combine well..
In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon. Mix to combine well..
Slowly add your wet ingredients to your dry ingredients.. Fold lightly until flour is incorporated..
Fold in nuts if using..
Be gentle and do not over mix or bread will get dry from over working it..
Pour into prepared loaf pan..
Bake loaf for 1 hour to 1 hour & 15 minutes, depending on oven..
Test center with skewer or chopstick to see if it comes out clean after an hour..
If it is getting too brown before center is done, lay a sheet of aluminum foil over top..
Bake until golden brown and center is cooked..
Cool in pan 5 minutes, then turn out onto cooling rack to finish cooling..
Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day. Just keeps getting better..
I love mine warm with butter but great room temp and by itself also with tea or coffee 💗.