Ultimate Moist Banana Bread with a Twist

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 8
★★★★★
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This is not your grandmother's banana bread. Our Ultimate Moist Banana Bread with a Twist brings a tropical flair to a classic favorite, thanks to a hint of coconut and crunchy walnuts. It's perfect for breakfast, an afternoon snack, or even a cozy dessert.

Ingredients for Ultimate Moist Banana Bread with a Twist

Sugar sweetens the bread and helps create a tender crumb. Butter adds richness and flavor that makes the bread buttery soft. Our two large eggs provide structure, while a splash of vanilla extract elevates the flavor profile. All-purpose flour is the backbone of the bread, combining with baking soda to ensure a good rise. Salt enhances all the other flavors. Sour cream is our secret weapon for moistness. Bananas bring natural sweetness and moisture — the riper, the better! Lastly, walnuts and shredded coconut add a satisfying crunch and tropical twist.

Tips & Tricks

  • Use ripe, spotty bananas for the best flavor and sweetness.
  • If your loaf browns too quickly, tent it with foil halfway through baking.
  • For easy removal, line the pan with parchment paper and leave some overhang to lift the bread out.

Serving Suggestions

This banana bread pairs beautifully with a dollop of whipped cream or a smear of cream cheese. For a savory twist, try it lightly toasted with a pat of salted butter. It’s also excellent as part of a brunch spread with fresh fruits and a nice herbal tea.

Frequently Asked Questions

Can I use frozen bananas?
Yes, just thaw and drain any excess liquid before mashing them.
How do I store this banana bread?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days.
Can I make this recipe gluten-free?
Certainly! Just substitute the all-purpose flour with a gluten-free blend that includes xanthan gum.

Ultimate Moist Banana Bread with a Twist Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan. This sets the stage for an evenly baked loaf. In a large mixing bowl, cream together the sugar and butter until it's light and fluffy — this takes about 3 minutes with an electric mixer on medium speed. Next, crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that lovely aroma.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, blending until just combined — be careful not to overmix. Stir in the sour cream, mashed bananas, walnuts, and coconut gently, just until everything is incorporated.

Pour the batter into your prepared loaf pan, using a spatula to smooth the top. Pop it in the oven and let it bake for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Easy to make with simple ingredients you probably already have.
  • The unique twist of coconut adds a delightful texture and flavor.
  • Packed with bananas, it's a great way to use up overripe ones.
  • Stays moist for days, making it perfect for meal prep.
  • Customizable with your favorite nuts or add-ins.

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3 ripe bananas, mashed
1/4 cup chopped walnuts
1/4 cup shredded coconut

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the sugar and butter until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually blend the dry ingredients into the creamed mixture.
6. Stir in the sour cream, bananas, walnuts, and coconut until just combined.
7. Pour the batter into the prepared loaf pan, smoothing the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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