Updated on May 17th, 2023
We all need a good banana bread recipe on hand. After all, there’s something undeniably comforting about the aroma of freshly baked banana bread wafting through the kitchen. The warm, sweet scent brings back memories of cozy mornings, cherished family gatherings, and a slice of pure comfort.
Banana bread is a beloved staple in many households. What is it about this humble treat that makes it so universally adored?
Simple and versatile
Banana bread’s appeal lies in its simplicity and versatility. With just a handful of common ingredients, it transforms overripe bananas into a moist and flavorful delight.
One of the secrets to a perfect banana bread is the use of ripe, or even overripe, bananas. Those once vibrant yellow fruits, now speckled with brown spots, are at their peak for banana bread. The natural sweetness intensifies as the bananas ripen, imparting a rich flavor and moist texture to the bread. It’s a wonderful way to reduce food waste while creating something delicious.
Ingredients for banana bread
The basic ingredients for banana bread are mostly pantry staples: flour, sugar, eggs, butter or oil, and of course, mashed bananas. This recipe also uses buttermilk. If you don’t have that on hand, you can make it — simply put a tablespoon of lemon juice in a liquid measuring cup and then pour in milk on top up to the 1-cup line. Let it sit for a few minutes. Bammo. You have buttermilk.
You can also make banana bread with cake mix. How good does that sound?
How to make banana bread
The process of making banana bread is a delightful journey in itself. You mix the ingredients together to create a smooth, thick batter. Pour the batter into a large loaf pan and bake it to perfection. As the bread bakes, the intoxicating aroma fills the air, creating a sense of anticipation and warmth.
How you know when banana bread is done
When the timer finally chimes, it’s time to indulge in a slice of freshly baked banana bread. The crust is golden brown, the texture moist and tender, and the taste? Simply heavenly. The natural sweetness of the bananas shines through, complemented by the subtle undertones of other added ingredients. It’s a harmonious blend of flavors that never fails to delight the taste buds.
When to eat banana bread
The beauty of banana bread is that it can be enjoyed at any time of the day. Whether as a comforting breakfast, a satisfying snack, or a delightful dessert, it never fails to hit the spot.
Try it cold or slightly warmed, with a pat of butter.
Variations of easy banana bread
The versatility of banana bread extends beyond the basic recipe. It can be adapted to meet various dietary preferences and restrictions. For those seeking a healthier option, ingredients like whole wheat flour, alternative sweeteners, and nut butter can be incorporated. Vegans can enjoy the pleasures of banana bread by substituting eggs with ingredients like flaxseeds or applesauce.
For texture, experiment with pecans or other nuts. If you have a sweet tooth, you can also add mini chocolate chips if you like.
Banana Bread Recipe
This is an easy banana bread recipe using buttermilk, butter, and white flour.
Ingredients
- Ā¾ cup butter (softened)
- 1 Ā½ cups sugar
- 3 bananas (blackened)
- 2 eggs
- 1 teaspoon vanilla extract
- 1Ā teaspoon baking soda
- 2 cups flour
- Ā¾ teaspoon salt
- Ā½ cup buttermilk
- Ā½ cup nuts (chopped)
Instructions
- Preheat the oven to 350°F or 177°C.
- In a mixing bowl cream butter and sugar. Mash bananas by hand and add to mixture. Add in eggs, vanilla extract, baking soda, flour, and salt. Stir in buttermilk and chopped nuts.
- Pour mixture into 1 large greased loaf pan.
- Bake for 1 hour and 15 minutes (or until a toothpick comes out clean or almost clean).
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 351Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 376mgCarbohydrates: 49gFiber: 2gSugar: 29gProtein: 5g
Nutrition information isnāt always accurate.
Banana bread FAQs
Can I use regular bananas instead of overripe ones for banana bread?
While overripe bananas are preferred for banana bread due to their enhanced sweetness and moisture content, you can use regular ripe bananas if you don’t have overripe ones. The flavor might be slightly less intense, but it will still work.
Can I freeze banana bread?
Absolutely! Banana bread freezes well and can be stored for up to three months. Wrap the cooled bread tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Thaw it at room temperature or in the refrigerator when you’re ready to enjoy it.
Can I substitute ingredients in banana bread, such as using oil instead of butter?
Yes, you can make substitutions in banana bread based on your preferences or dietary needs. You can replace butter with an equal amount of oil, coconut oil, or even applesauce for a lower-fat option. Additionally, you can experiment with different types of flour, alternative sweeteners, and add-ins like nuts or chocolate chips.
Why did my banana bread turn out dry?
Several factors could contribute to dry banana bread. Overbaking is a common culprit, so be sure to follow the recommended baking time and check for doneness with a toothpick inserted into the center. Using too much flour or not enough liquid ingredients can also result in a dry texture, so ensure your measurements are accurate.
How can I add more flavor to my banana bread?
To enhance the flavor of your banana bread, consider adding ingredients like vanilla extract, cinnamon, nutmeg, or even a splash of citrus juice. You can also incorporate mix-ins like chopped nuts, chocolate chips, or dried fruit to add additional layers of taste and texture.
Can I make banana bread gluten-free?
Yes, you can make gluten-free banana bread by using a gluten-free flour blend or alternative flours like almond flour or oat flour. Just keep in mind that the texture and rise may vary compared to traditional wheat-based banana bread.
My banana bread sank in the middle. What went wrong?
Several factors could cause your banana bread to sink in the middle, such as opening the oven door too early in the baking process, using too much leavening agent (baking powder or baking soda), or not fully incorporating the dry and wet ingredients. To prevent sinking, avoid opening the oven door until near the end of the recommended baking time, measure your leavening agents accurately, and ensure proper mixing.
How should I store banana bread?
Allow the banana bread to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to three days for optimal freshness. If you need it to last longer, refrigerate it for up to a week.
Can I make banana bread without eggs?
Yes, you can make eggless banana bread by using substitutes like applesauce, yogurt, or flaxseed mixed with water. These alternatives help bind the ingredients together and maintain the moisture and texture of the bread.
More sweet baked breads to try
Banana bread is more than just a scrumptious treat; it’s also a heartwarming symbol of home and nostalgia. It’s a recipe that has been passed down through generations, cherished and enjoyed by families worldwide. The act of baking banana bread brings people together, creating moments of connection and shared happiness.
So, the next time you have a few overripe bananas sitting on your countertop, don’t let them go to waste. Instead, transform them into a loaf of banana bread that will fill your home with warmth and bring smiles to the faces of your loved ones. From its humble beginnings to its enduring popularity, banana bread continues to captivate our taste buds and remind us of the simple pleasures in life.
Is there a way to print your recipes without the pictures? I have bookmarked several recipes that I want to try, but I can’t afford to use so much printer ink for the pictures. By the way, those pictures are very nice, I refer to them while reading the full recipe!! I hand copied the sweet and sour chicken recipe, but I have arthritis, and it was difficult. This banana bread recipe is very interesting! I know we’ll enjoy it!
Thanks for your help!
Maggie – Thanks for the compliments on my photos. To print just the text, I would recommend highlighting all of the text with your curser and then right clicking and going to copy. Then paste it into notepad or wordpad or any word program and printing it from there. If the pictures show up in your word program just click on them and press delete. I will also try and find a plugin that will allow printing without pictures to put on here. If you need anymore help please feel free to contact me. Thanks.
Bobby I love banana bread and yours looks so moist and delicious. The only problem I have is that my children like bananas and so they never get to ripe.
Just today I was thinking of making banana bread and got this wonderful recipe…am going to make is very soon…will let u know the result š
I love banana bread. I also add coconut and maraschino cherries! Delish!
I love banana bread and this looks great! I actually never use butter in mine. I bet this is super moist.
bobby! definitely cannot resist banana bread and yours looks like the ultimate loaf. so dark and moist. i love having walnuts in them and even though chocolate and banana are highly raved about, i really like my banana bread in neat slices with loads of butter and gd cuppa tea. š
Ivy – Thanks, sounds like you might wanna stash some bananas away somewhere š
Priti – Sounds good, I hope you enjoy the recipe.
HoneyB – Coconut and cherries sound amazing in banana bread!
jillian – It came out extremely moist. I think I will go have another piece right now š
diva – Thanks, I put pecans in this one but I had actually wanted walnuts but they appeared to be out at the store š
Bobby, I so echo the earlier comments – this just looks so moist & delicios, great photos too!
Your banana bread looks so moist. I have some bananas that definitely need to be made into banana bread! Thanks for the recipe.
I don know why, but i am really finding it yummy through its pictures….
I haven’t really liked bananas until recently. We usually have bananas around the house for the kids to snack on and sometimes when they get more ripe Annie starts talking about making banana bread. But either the kids eat all the bananas or the bananas just get too gross and we end up tossing them in the compost pile.
Banana bread was a huge part of my childhood, my mom always used to make it for us. The pictures you posted of the banana bread looks just like my mom’s. mmm..
I love how everything else looks too, got me hungry. I’m going to try out the zucchini bread this week. There’s a bumper crop of zucchini in our little town.
Hi Bobby I posted about your fish today and I also left you the I Love You This Much award!
Looks delicious.. I love banana.. Banana can help you with your memory..
Banana bread my mom always used to make it for us. Definitely cannot resist banana bread looks very moist. I love having chocolate chips in my banana bread. Banana bread in heated slices with loads of butter mmm good.
this looks like the kind of banana bread that I love. I’ll be trying this soon for sure.
Hi Bobby,
I’m a newbie in the kitchen, and this question might sound silly, but I just want to make sure that ‘cream the butter and sugar’ actually means that you beat them with electric mixer? And after that do you keep beating with the mixer until the addition of salt?
Thanks!
Ika – Good question, thanks for asking. You can cream the butter and sugar by using an electic mixer on medium speed. After that you can use a beater but I would recommend using a spoon and mixing slowly but you can use an electric mixer if desired all the way until the end. I hope this helps and I hope you enjoy the recipe. Thanks.
liked the bread…the first time i made it, i thought it was a smidgen dry so the second time i made it, i added 1/2 cup of sour cream. SERIOUSLY, the best banana bread ever, so moist and tasty. Everyone i know has been begging for me to make it for them.
I experimented with baking in a glass bread pan for the first time, and it seemed to not cook so well as far as evenly distributing the heat. Aluminum pans (not the flimsy disposable ones) are best. Also I cooked this bread for an extra 15 min. (perhaps my apt was cold), because when I tested it with a wood stick after the suggested 1 hr., it came out wet. This might have caused the outer part of the bread to be too brown and dry. Next time, if I have to cook it longer, I will see if I can get away with adding only 10 extra min. The suggestion from blogger “gina” to add 1/2 cup sour cream may help solve some of my problems too.
Unlike the pumpkin bread, after the bread cools, you have to cover the banana bread and let it sit for several hours to reabsorb the moisture. I thought this would make two medium size loaves, but it really only makes 1 large loaf. I think she meant you can make 1 large loaf or 2 – 3 mini-loaves (there are mini-loaf size pans, although probably hard to find).
The greatest feature of blogchef’s recipes posted is they are no-fail in taste. Even if it does not come out perfectly for beginner cooks like me, the taste is still delicious!
My second attempt yielded better results. I thawed frozen banana puree from 5 blackened bananas left over from last week, enough to make 2 loaves. This time, I sifted the flour (unbleached always better than bleached), baking soda, and salt together before adding to the mixture. I added the 1/2 cup sour cream per loaf (in my case, I doubled the recipe for 2 loaves) along with the buttermilk as suggested by blogger “gina”. Aluminum bread pans were used this time, and the 2 banana breads were cooked together for 1 h 25 min. total.
This was the tastiest, super moist banana bread! I am not crazy about walnuts and used the chopped pecans as Bobby suggested. Thanks Bobby, and blogger Gina for sharing the recipe ideas.
bannana bread is the best!
Hi Bobby,
This is a wonderful banana bread! I used half whole wheat flour / half white flour, 1/2 cup of butter/canola spread and 1/4 grape seed oil and 1/2 cup of pecans. Since I had no buttermilk I used regular milk with enough lemon juice to make it curdle. Had no loaf pans, so baked it in a tube cake pan. It turned out great and was delicious. So happy I could find my way back here because I lost this recipe. Now I’ll have you in my favorites.
I made this recipe today with all my left over bananas… Its so delicious and moist. I had no nuts in the cubboard so put a mix of crushed chocolate biscuits instead and it is so yummy!!! its almost all eaten already. Thanks
I make this recipe all the time, everyone loves it! I omit the nuts for my husband but use pecans for my loaf.
Thanks for posting!
Hi, I’m back with another general tip, which I came across as I was making this delicious banana bread again. For the past couple of months, on the internet, I casually read “how to make butter” from heavy cream. One of the byproducts in buttermilk. Well, this recipe calls for buttermilk, so I decided to scratch this itch and try my hand at making homemade butter and buttermilk. You can read all about my excursion which I posted on cookingforengineers blog (see comments) which had good instructions:
https://www.cookingforengineers.com/article/113/Making-Butter
It took a bit of trial and error, but I ultimately succeeded with both homemade butter and buttermilk as my reward. I decided to use both the homemade butter (already softened) and buttermilk for this recipe and everything turned out wonderfully. One quart of heavy cream yields about 2 cups butter and 2 cups buttermilk, more than enough to double this recipe for 2 loaves of banana bread.
From this point on, I plan to make my own homemade butter and buttermilk every time your recipe calls for these ingredients! The possibilities for homemade butter are endless, including herb butters, etc.
Sorry, I meant to say, one of the byproducts of making butter from heavy cream is buttermilk, not “in” buttermilk.
Perfect recipe. I leave out the nuts but I’ve used this recipe about twenty times and it has never failed me. Thank you!
How many tablespoons is 3/4 cup of butter?
Nikki – about 12
Hi Bobby,
I just read all of the messages before writing this comment. I made the bread for the second time today, and it was perfect! I am freezing one loaf for my Thanksgiving company. Thank you so much for setting things up so I can print out your recipes! We have so enjoyed each recipe that I have tried! I wish you and your family a very happy Thanksgiving!
Maggie- happy thanksgiving to you and your family as well. I am glad you enjoyed the recipe.
I tried this a bit back and it came out quite yummy! The ‘crust’ part was just crispy enough and the inside was nice and moist. Very good!
Hi Bobby,
I just made two loafs today in the aluminum foil pans. I took them out after a hour exactly after checking with toothpick came out clean. I noticed however the top was very dark? Do you think I have the racks up to high and that could have been the problem. The bananas I used were extremely moist and I remember you mentioning that it can vary in time because of that.
I haven’t tried it yet but the kitchen smells awesome!
Hey it’s Kent’s girlfriend =), I was wondering if when you say blackened you mean the bananas need to be completely black on the peel, or just some black spots. Thanks.
Kent girlfriend – Either will work, you just want to bananas to be very ripe.
Hello Bobby. Tried this last weekend and mine came out a bit crumbly. Where do you think I did wrong? It tasted very good though but prefer not a crumbly bread. Thanks.
Janet – hmm, did the bread appear to be overcooked? Another possibility is you used too much flour. Those are two things that come to mind.
The outside was dark brown but I had to cook it for an hour and 15 minutes since the inside was still gooey. I have a bunch of ripe bananas so I will try making it again… wont stop making it until I get the way I like it! Thanks!!!
Hi!
Is it possible to replace buttermilk with something else?
I’ve made this banana bread several times by now, and try to perfect it even more with each trial. Recently, I risked cutting the amount of sugar down to 1 1/4 cups, and you can only get away with this if you use extremely ripe (blackened) bananas. Basically, I always have a stock of blackened bananas (the more ripe and gooey, the better) frozen in 3 bananas per batch. Also instead of buttermilk, I now just keep a stock of accumulated spoiled/soured milk, which lasts forever, just to make this fabulous banana bread. 1/2 c. sour cream is a must for moist bread (see gina’s post), and a container keeps forever in the refrigerator if you don’t open it.
Finally, I put blueberries (once again, I always have frozen stocks ready to go; buy them fresh when they are in season, then put container inside plastic bag, and into freezer for storage) in my banana bread, instead of nuts. Use 1 cup of blueberries (use them directly frozen, not thawed), lightly coating them with about 2 Tb flour (preferably unbleached) prior to adding them to the top of the banana bread batter after you have already divided the batter into 3 medium-sized loaf pans (greased and lightly floured), so each medium loaf gets about 1/3 c. of blueberries. Using a fork, lightly press down the blueberries into the batter until they are just completely submerged into the batter, but not sunken all the way to the bottom of the pan where they will burn. Find good quality aluminum med-loaf pans, 7 3/8 X 3 5/8 X 2 1/4 in., not the disposable ones which are too thin and likely to burn your bread, not to mention expensive and bad for the environment. Look for vintage pans at garage sales, or eBay (last resort because more costly).
To clarify, I use the blogchef recipe intended for 1 large loaf, but instead, I split the batter into 3 medium-sized loaf pans. Bake the 3 medium loaves at the same time in the oven at 350 F for 1 HR 10 MIN, or longer if an inserted wood toothpick does not come out clean. Take them out of oven to cool completely on a rack, then remove them from the pan and put inside a sealed container to let the moisture fully penetrate the bread for several hours. Afterwards, store in the refrig to prevent mold, and it tastes best cold.
I made this banana bread for the second time a few days ago and it didn’t last 24 hours! It was amazing! I stuck to the recipe because I do not like to deviate from them unless I am familiar with the recipe. It came out a little undone in the middle so I know next time to drop the oven temperature 5 or 10 degrees and let it bake longer to keep from getting too dark on the outside. Other than that it was perfect in texture and moistness and it had a wonderful buttery taste in the crust. I will be making this bread a lot-especially during the holidays! Thanks for sharing.
I suck at making Banana Bread, it is the only thin I cannot make. I have no idea why.
I can make anythg else but BB hates me!
Anywho, Im making yrs hoping it will be my saving grace…
Ill let you know how it turns out.
š
I made this today for my family ! it turned out super moist n soft ! loved it !!
thanks š
I have used this recipe more than 5 times already and it is the best Banana Bread recipe! Thank you for sharing, it is certainly a family favourite š
This recipe didn’t unfortunately work for me. My banana bread didn’t rise.
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