(The Best Ever) Banana Bread
I know, I know. You search “banana bread” on Pinterest and they aaaaall say that they’re the BEST right in the description. Well, here’s mine. I have revamped and tweaked this recipe about 50 times over the years, and I’m finally content with the recipe. For you: (The Best Ever) Banana Bread.
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This (The Best Ever) Banana Bread is everything banana bread should be: great banana flavor without being heavy or slimy, and light in texture without being dry. I also add a sprinkle of raw sugar to the top of mine just before baking for a sweet crunch. (I save that part for last…my kids eat it first.)
We eat quite a bit of banana bread at my house. It seems like the kids only do their part to eat the bananas (that they asked for) about 2/3 of the time. So, 1/3 of the time, the overripe, questionable-looking bananas need to meet another fate. Every so often I’ll make a Mocha Banana Cake or Banana Bread Cinnamon Rolls, but more often than not, I whip up this recipe. It’s pretty quick and easy, and my kids are happy to have it for breakfast.
The recipe does call for buttermilk, but if you don’t have any on-hand, there are instructions for a quick substitution using vinegar or lemon juice and milk in the recipe notes.
You can easily half this recipe if you’d rather make only one loaf (or perhaps only have two questionable-looking bananas instead of four). I always make two and stick one in the freezer for another day.
You can also choose to make muffins instead of loaves. I like to use cookie scoops to keep my hands clean and ensure that the muffins are all the same size. For 3/4 full, I use one scoop from my large cookie scoop and one scoop from my medium cookie scoop. Sometimes I bake them up in these adorable tulip papers, which always impress my kiddos!
Give this recipe a shot the next time you notice a few bananas on your counter that are past their prime. Hopefully you’ll think this banana bread is the Best Ever, too. 🙂
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Double Chocolate Zucchini Bread
(The Best Ever) Banana Bread
Ingredients
- 4 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 cup unsalted butter, at room temperature (2 sticks)
- 2 cups sugar
- 2 eggs
- 11/4 cups buttermilk (see note)
- 2 tsp vanilla extract
- 4 overripe bananas, mashed
- raw sugar, for sprinkling (optional)
Instructions
- Preheat oven to 350F. Grease two 9″x5″ loaf pans. Set aside.
- In a large bowl, combine dry ingredients (flour, baking soda, baking powder, salt, and cinnamon). Set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
- Add eggs one at a time, allowing the first egg to fully incorporate before adding the second. Scrape down the sides of the bowl.
- Add buttermilk, vanilla, and mashed bananas to mixer bowl and mix to combine.
- With the mixer running on low speed, gradually add the dry ingredients. Mix just until combined.
- Divide batter between two prepared loaf pans and smooth the top of the batter in each. Sprinkle raw sugar over the top of each, if desired. Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean. (Check recipe notes for baking instructions for muffins!)
- Cool in the pan 15 minutes, then remove to a wire rack to cool completely.Enjoy!
Notes
Did you make this recipe?
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2 Comments
Tzipi
Hi – I’m planing on making half the recipe and making banana bread cupcakes. How long shell I bake them and at what temperature? Thank you
Amee
Hello! Fill each muffin cup about 3/4 full, and they’ll bake up in 17-19 minutes at 350 degrees. Thanks for your question! 🙂