Moist Banana Bread

This has to be the most Moist Banana Bread I have ever had. And I am not just saying that because I made it. I am very critical of my own cooking/baking so when I say it is good, it is really good.

Banana Breads are know as breakfast breads and you can usually buy a slice at a café. But why pay $3 – $4 for just a slice when you can make a whole banana loaf with a few ingredients probably already in your pantry?

I couldn’t resist once it was done baking and my impatience led to almost having no banana bread to actually photograph once I was done.

This banana bread came out moist enough for me, however 1/3 cup of sour cream can also be added if you want your bread even more moist.

Some of the ingredients you’ll be needing to achieve baking this Moist Banana Bread are:

• Cake Flour – give a light cake-like texture
• All-Purpose Flour – contains a higher protein amount than cake flour
• Melted Butter – contributes to moisture and flavor
• Ripe Bananas – for sweetness, moisture and flavor
• Eggs – acts as an emulsifier
• Baking Powder – acts as leavening agent
• Brown Sugar – adds sweetness and contributes to the moist, chewy texture
• White Sugar – for sweetness

How To Store Banana Bread

It is important to store your bread properly. First of all, make sure your bread has cooled down completely before storing. You can store on the counter and it will keep for 2-3 days but wrapping in a plastic wrap and and putting it in a fridge will extend its shelf life by a week. If you want to store for up to 20 days, cover the bread well in an air-tight container and store in a freezer. Thaw out in a fridge overnight whenever you want to use it.