This is the best banana bread recipe I have ever had! It is so easy to make, and crazy delicious with so much flavor! It’s sure to become a family favorite! Featuring a cracked, crispy crust, with a very moist and dense interior. I am salivating just thinking about it!
The best part of this banana bread recipe is peeling off the delicious skin while it is fresh and steaming from the oven and popping it in your mouth! Then, cut a nice thick slice, top with butter and watch the butter melt into the bread… Yuuum! Sooo good!
Banana Bread Recipe Tips
My secret to making this taste so delicious is that I only use well-browned bananas. As bananas get overly ripe I toss them in the freezer. Then, when I have a good amount I will take them out to thaw and make banana bread. The recipe calls for four to six bananas, I will always go high on my banana quantity. It isn’t uncommon for me to go over six bananas.
How to Make the Best Banana Bread
As I said, this is a very easy recipe to make. First, you cream together your sugar and butter.
The recipe calls for buttermilk. But, I often decide to make this recipe on impulse so I never have buttermilk on hand. I abhor shopping so I will find ways to work with what I have. So, I will replace buttermilk with soured milk.
To make soured milk I will add two teaspoons of lemon juice to a half cup of whatever milk you have in the fridge. It is best to do this now so that the milk has time to react to the lemon.
Next, you will blend your thawed, browned bananas with the eggs. Opening up all those gooey bananas is so gross, yet my favorite part of making banana bread!
Now, you will sift your flour, soda and salt. I just sift it on top. Who needs extra dishes?!
Then, add the soured milk to the batter.
Now, you can stir in your nuts.
My mom liked to add nuts to the banana bread, but my dad doesn’t like nuts so she always had me crush the nuts in the blender to hide them. I can’t say I really understood the logic of blending the nuts down because the benefit of having nuts in bread is to increase the texture. My husband doesn’t like nuts in his bread either so I haven’t added nuts to this banana bread recipe in a really long time.
If you choose to add nuts you may want to eyeball it…. maybe a half cup? I am sure there is no right or wrong answer to this!
Pour into a greased and floured loaf pan and bake for approximately 1-1/2 hours. Insert a toothpick in the center, if it comes out clean it is done.
Looking for More Bread Recipes?
- Pumpkin Chocolate Chip Bread
- Pull-Apart Monkey Bread
- Soft and Chewy Homemade French Bread
- Japanese Milk Bread
- Irish Soda Bread
- Honey Beer Bread Recipe
This is the best banana bread recipe. It is so easy to make, and crazy delicious! It’s sure to become a family favorite!
- 3/4 cup butter
- 1–1/2 cup granulated sugar
- 4–6 each bananas (mashed)
- 2 each eggs
- 2 cups flour
- 1 teaspoon soda
- 1 teaspoon salt
- 1/2 cup buttermilk or soured milk (see below to make soured milk)
- nuts (optional)
- Preheat oven to 350 degrees. Grease and flour bread pan.
- If using soured milk, add 2 teaspoon vinegar or lemon juice to 1/2 cup milk and set aside.
- Cream together butter and sugar.
- Blend in mashed bananas and eggs.
- Sift together flour, soda, and salt.
- Add in buttermilk or soured milk. Blend until well combined.
- Stir in nuts if desired.
- Pour into greased and floured loaf pan. Bake for 1-1/2 hours or until a toothpick comes out clean.
- Category: Side Dish
- Cuisine: American