This moist banana bread is the loaf I make the moment the bananas on the counter go spotty: very ripe fruit mashed smooth, softened butter, and a double hit of crunch from walnuts or pecans and shredded coconut. One loaf, sixty-five minutes, and it never survives the afternoon.
The Quest for the Perfect Banana Bread Ends Here!
There’s something universally comforting about the smell of banana bread baking in the oven. It’s a hug in food form. But finding the *perfect* recipe can be a journey. So many are too dry, too dense, or sickeningly sweet. This recipe, my friends, is the destination. It strikes the perfect balance: a generous amount of butter keeps it incredibly moist, a touch of whole wheat flour adds a lovely, hearty substance, and my secret weapon—shredded coconut—lends a subtle sweetness and fantastic texture. It’s sweet, but not overly so, letting the rich banana flavor truly shine. While it keeps beautifully for a few days, I can almost guarantee it won’t last that long!
Ingredients
• MAKES: 1 loafTIME: About 1 hour
• 8 tablespoons / 113g (4 oz) unsalted butter, softened, plus more for the pan
• 1 1/2 cups / 180g (6.3 oz) all-purpose flour
• 1/2 cup / 60g (2.12 oz) whole wheat flour
• 1 teaspoon / 6g (0.21 oz) salt
• 1 1/2 teaspoons / 6g (0.21 oz) baking powder
• 3/4 cup / 150g granulated sugar
• 2 large eggs, at room temperature
• 3 very ripe large bananas, mashed until smooth
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
• 1/2 cup / 60g (2.12 oz) chopped walnuts or pecans
• 1/2 cup / 45g (1.59 oz) shredded, unsweetened coconut
Instructions
1. Preheat your oven to 350°F / 175°C. Generously grease a 9×5-inch loaf pan with butter.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking powder. Set aside.
3. In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract.
4. Add the dry to the wet and mix on low speed (or stir by hand) just until combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
5. Gently fold in the chopped nuts and shredded coconut with a spatula.
6. Pour the batter into your prepared loaf pan and spread it evenly.
7. Bake for 45 to 60 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs attached, but not wet batter. This bread is very moist, so avoid overbaking.
8. Let the banana bread cool in the pan on a wire rack for 15 minutes before carefully removing it to cool completely.
Nutritional Information
• Estimated values per slice (assuming 12 slices per loaf)
• Calories: 270 kcal
• Fat: 14g
• Carbohydrates: 34g
• Sugar: 18g
• Protein: 4g
Pro Tips
• for Perfect Banana Bread
• Use the ripest bananas you can find. Brown, spotty, and even fully black bananas are ideal, as they provide the most sweetness and moisture.
• Do not overmix the batter once you combine the wet and dry . Overmixing develops gluten, which can result in a tough, dense loaf instead of a tender one.
• Feel free to customize your mix-ins! Swap the walnuts for 1/2 cup (480 ml) of chocolate chips, omit the coconut, or add 1/2 cup (480 ml) of raisins or other dried fruit.
• For a crunchy, bakery-style top, sprinkle the batter with a tablespoon of turbinado or demerara sugar before baking.
FAQ
Q: Is this banana bread recipe naturally vegetarian
A: Absolutely! All the ingredients listed—flour, sugar, butter, eggs, bananas, nuts, and coconut—are vegetarian. This recipe contains no meat, poultry, or fish, making it a perfect treat for a vegetarian diet.
Q: Can I make this banana bread recipe vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the butter, substitute an equal amount of vegan butter or melted coconut oil. To replace the two large eggs, you can use 1/2 cup (480 ml) of unsweetened applesauce, two ‘flax eggs’ (2 tablespoons / 30 ml / 1 fl oz of ground flaxseed mixed with 6 tablespoons / 90 ml / 3 fl oz of water), or simply use one extra mashed ripe banana. The results will be just as moist and delicious.
Q: How can I add more protein to this vegetarian banana bread
A: To boost the protein content, you can make a few simple swaps. Replace 1/4 cup (960 ml) of the all-purpose flour with a high-protein flour like chickpea or quinoa flour. You can also add a scoop of your favorite unflavored or vanilla vegetarian protein powder to the dry ingredients. Using pecans or walnuts, as suggested, also contributes a good amount of plant-based protein and healthy fats.
Q: What is the best way to store this banana bread
A: To keep your vegetarian banana bread moist and fresh, store it in an airtight container at room temperature for up to 4 days. You can also wrap it tightly in plastic wrap. For longer storage, you can freeze the entire loaf or individual slices by wrapping them well in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months.
More Recipes You’ll Love
- Versatile Fruit-and-Nut or Vegetable-and-Nut Bread
- Caramelized Onion and Mushroom Flatbread Pizza
- Roasted Tofu and Veggie Pita Pockets
The Perfect Moist Banana Bread
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Generously grease a 9x5-inch loaf pan with butter.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking powder.
- Set aside.
- In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract.
- Add the dry to the wet and mix on low speed (or stir by hand) just until combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
- Gently fold in the chopped nuts and shredded coconut with a spatula.
- Pour the batter into your prepared loaf pan and spread it evenly.
- Bake for 45 to 60 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs attached, but not wet batter. This bread is very moist, so avoid overbaking.
- Let the banana bread cool in the pan on a wire rack for 15 minutes before carefully removing it to cool completely.
- Do not overmix the batter once you combine the wet and dry . Overmixing develops gluten, which can result in a tough, dense loaf instead of a tender one.
