Looking for a delicious moist banana bread recipe? This recipe is easy to make, no need for a mixer! The batter is completely made in a food processor.
Pre-heat oven to 350°F. Line a 9x5 loaf with parchment paper, spray with non-stick spray and set aside.
In a food processor, blend thawed bananas, sugar, and melted butter until combined.
Remove the top and add in eggs and vanilla. Place the top back on and blend.
Remove the top and add in the rest of ingredients. Place the top back on and blend until combined.
Carefully remove the top and blade. Using a silicone spatula, stir a few times until completely combined.
Pour batter into the prepared loaf.
Bake for 60-70 minutes or until a wooden skewer comes out clean.
Keep banana bread in the loaf pan and cool for 10 minutes.
Carefully remove loaf from the pan, move onto a cooling rack and cool until room temperature.
Store bread wrapped in plastic wrap, tin foil, or an airtight container at room temperature for 4 days.
Notes
*Use browned overripe bananas for optimal moist banana bread**to thaw bananas: I like to take my frozen unpeeled bananas which are bagged in a large gallon bag out of the freezer and set in the fridge with a bowl underneath overnight. OR if you forget to take them out the night before put the unpeeled frozen bananas in a large gallon bag and submerge the sealed bag into the hot-warm water and let it sit for 10-20 minutes. Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.