Again looking for a moist and better the next day banana bread recipe that is appetizing? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious moist and better the next day banana bread should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of moist and better the next day banana bread, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare moist and better the next day banana bread which is delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings used in prepare

1. Prepare note:
2. Prepare All ingredients need to be room temperature
3. Take Ripe bananas are sweet, so you can use 1/4 cup of sugars
4. Prepare If you prefer. Mash bananas as smooth or chunky as you like
5. Prepare wet ingredients:
6. Take 1 teaspoon lemon juice
7. Prepare 2 cups super ripe bananas. Darker the better
8. Prepare 2 large eggs, beaten
9. Prepare 1/2 cup buttermilk
10. Prepare 1 stick real butter, softened
11. Use 1 tablespoons vanilla extract
12. Take dry ingredients:
13. Use 2 cups all purpose flour
14. Prepare 1/2 teaspoon salt
15. Prepare 1/2 cup sugar
16. Prepare 1/2 cup brown sugar
17. Prepare 1 teaspoon baking powder
18. Prepare 1 teaspoon baking soda
19. Prepare 1 1/2 teaspoon cinnamon
20. Prepare 1/2 cup chopped walnuts or pecan. Optional
21. Prepare Directions:

Fold in the sour cream, walnuts and mashed bananas. Banana bread that is wrapped in plastic will stay nice and moist on the countertop for three or four days. However, in the refrigerator, banana bread will keep for up to seven days. Tips for Freezing Banana Bread It's great to have some sliced banana bread in the freezer to pull out when you want a comfort food treat or when you have company over.

How to cook Moist and Better The Next Day Banana Bread:

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

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Add the eggs one at a time. Add the mashed bananas, lemon juice and vanilla extract. Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. A bit of citrus has the ability to brighten up any recipe.

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