June 11, 2011

Dark Banana Bread Recipe - For That Richly Moist Dark Brown Color!

When I go to a cafe and order a yummy slice of banana bread it is always so richly dark in color and very very moist. Of course I could never replicate this at home. My banana bread was too pale, too bread-like, and too dry to even come close to something "store-bought". So if you are like me in search of a banana bread that is dark in color and moist too, here is my tried-tested-true recipe for you!

Recipe Yield: 1 loaf

Dry ingredients:
2 cups all-purpose flour
1 cup brown sugar
2 tsp baking soda
A pinch of table salt

Wet ingredients:
1/2 cup butter or margarine
1/4 cup vegetable oil
2 large eggs
2 1/2 cups very very ripe bananas, the more ripe the better!  This is approximately 5 large bananas or 8 small ones I think.

1) Mash or puree the bananas.  You can also mash the bananas a day before and put them in the fridge for later.  I usually try to make more pureed bananas so I can measure out what I need to make my banana bread and then the rest save it for my baby food.
2) Preheat oven to 350 degrees Fahrenheit and grease one standard loaf pan (9" x 5" x 3"depth).
3) Mix all dry ingredients together making sure the brown sugar is evenly distributed (no big clumps!).
4) Add all wet ingredients and mix together (just til all the wet and dry ingredients come together smoothly, don't over mix it).
5) Pour into greased loaf pan and bake for 1 hour. Poke a skewer through the loaf and see if it comes out clean to ensure it is completely baked through.
6) Remove loaf pan and let it cool for 10 minutes before removing banana bread from pan. Cut and serve.

Optional ingredients to add are 1 cup crushed walnuts, chocolate chips, or blueberries. You can check out more of my recipes on my website thecreateryshop.com. Enjoy!


Anonymous said...

I have tried so many different banana bread recipes from adding sour cream to crushed pineapple to get that moist dark texture. All were failures which left me frustrated. I was skeptical trying your recipe because of how simple it was but since I already had the ingredients I decided to give it a shot. Finally....Success!! Thank you so much for sharing and I am surprised I am the only comment. Maybe it's because there are a lot of other people like me looking for a recipe with a "secret" ingredient. Thank you, thank you, thank you! My search is finally over! :)

The Createry Shop said...

Thanks for your comment! I know, too good to be true but the recipe is so simple. I tried many recipes and finally got it down to this one. For me, if there are too many ingredients I just won't make it! I'm so glad to hear it was a success for you, keep baking those banana breads!

Anonymous said...

hi! you dont use milk or buttermilk in this recipe? just making sure before i make this. thanks!

Anonymous said...

I love this recipe just made it and it was a big hit. I made a couple of small changes. I added a teaspoon of baking powder and baked it for 1 1/2 at 300 degrees. I came out a rich dark brown and very moist. Tks I will be passing this recipe on.

Anonymous said...

I baked this bread a couple of times - it was always too "wet". the last time we could not eat it - greasy too wet - whats wrong???

The Createry Shop said...

Try reducing the amount of mashed bananas you add into it (maybe even by half). Hope this helps.

Anonymous said...

Made this today and my whole family really enjoyed it! I used fresh ground whole wheat flour, Demerara sugar plus 1 tablespoon molasses in place of brown sugar, and olive oil instead of vegetable oil. Thank you for the new go-to banana bread recipe!

Anonymous said...

Exactly what I was looking for! I wanted home-made "tastes like store bought" banana bread! This recipe is unbelievable and simple! Thank you!!

Jennie said...

Hi - not sure if this is a stupid question (!) but do you melt the butter? Thanks!!

May said...

Hi Jennie, there is no such thing as a stupid question. Only the question that never got asked! I melt the butter slightly in the microwave so it is soft but not too runny. Hope that helps!

Jennifer Jae said...

Thank you so much for this recipe! It does take longer to bake due to the amount of bananas but it is truly worth it. My husband asked me to throw away all other banana bread recipes that I had. This is the only one that he wants me to bake anymore!

The Createry Shop said...

Hi Jennifer Jae, thanks for leaving your comment! I'm so glad I could provide you with a recipe that's now one of your faves. It encourages me to put up more recipes I've tried and tested for everyone!

Anonymous said...

Thank you! So moist... Will make this again!

Susan Pruett said...

I love this bread! I aksi add a teaspoon of baking powder along with the baking soda. I also add a little more banana, a tablespoon of molasses, chopped pecans, sometime coconut, allspice, ginger and bake it in two 8×8 pans for 35 minutes. It is so dark and moist...out of this world...would love to be able to add a photo!

Herry said...

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Reginald @ bestbreadmakeronline.com said...

I like to eat fruit bread, but have never done bananer bread before, I would like to do it later

Beatnik Mary said...

My mom makes dark banana bread, and that's the only kind I like too. I've never made it myself (not yet anyway), but I think the key is to make sure the bananas are SUPER ripe...my mom always kept her leftover bananas in the freezer for this purpose. Is that what you do too?

SourKitchen said...

I enjoy this kind of loaf of bread! My partner and i aksi put in a teaspoon regarding preparing powdered combined with preparing soft drinks. My partner and i furthermore increase a tad bit more banana, any tablespoon regarding molasses, sliced pecans, at some time coconut, allspice, ginger and also cook that inside a couple of 8×8 pots and pans regarding thirty five moments. It really is thus dim and also wet... using this planet... would want in order to put in a photograph!

Roger said...

I enjoy baking bread,this is the reason why I also find bread recipe, now it is time for me to make banana bread.

Mia Fine said...

Hi, I have tried this recipe four times now and here was the result:
1st - I forgot the oil and it turned out really nicely
2nd - I accidentally added too much butter so we can forget this time :)
3rd - My mum made it and it was quite dense and 'wet'
4th - On the same day i made it with less bananas than my mum but it was way to 'wet' and oily to eat.

I then found a recipe that had almost identical quantities but without the oil. I am wondering whether this recipe is supposed to have an OR between the oil and butter as it seems very oily to bake. Not sure what I'm doing wrong but I won't be using any oil next time.

May said...

Hi Mia, if it is turning out too dense or oily then eliminating the vegetable oil AND also reducing the amount of bananas may help. Another suggestion may be to leave it in the oven for an extra 10-15 minutes. I just made this banana bread 3 days ago and it came out fine. Good luck and thank you for your comments.

Anonymous said...

I just followed thia recipe and bread is in the oven. Never made banana bread so I am excited to see how it comes out. This recipe is very simple and easy to follow and I did not use any mixer just a fork. I'll post an update!

Meghan said...

I used dark brown sugar and added a few TBS of molasses. Hoping for a really dark colour!

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