What do you do with your left over bananas from the holidays? Well, you make the Best ever Banana bread of course! This bread is super sweet and moist. It is great right out ofthe oven with a little pad of butter. I am butter crazy and I literally put it on everything, so I couldn’t wait until this was done! My little monkeys were excited when this was done and each gobbled up some as well!
Another gobbler up of mine is my banana cream pie. It deserves a category all of its own.
Best ever Banana bread
Making this banana bread brought me back into nostalgia land. My grandma always use to have this at her house when we would go over there. I remember the stick of butter that was covered and so soft because she never put it in the fridge. There was just something about spreading it on warm banana bread. All the feels right now! But anyone that tries this recipe will not be disappointed!
Ingredients and subtitutions
- All-purpose flour: You can use bread flour. However, just make note that bread flour has more gluten in it and the bread will rise more.
- Granulated sugar: Best for banana bread, but brown sugar would work in a pinch. Just know the taste may be a little different as brown sugar gets its flavor from molasses.
- Buttermilk: gives the bread its soft and moist texture. Applesauce has also been a substitute as well.
How to make the best banana bread ever
I love a simple recipe. The best part is no electric mixer and less clean up.
Preheat your oven to 325 degrees. Grease bread pan with butter or crisco. Mash up bananas and set aside.
First, in a large mixing bowl, whisk together sifted flour, granulated sugar, salt and baking powder. Set aside.
In a medium sized bowl, you combine the eggs, mashed nanners, vanilla extract, vegetable oil and buttermilk (see notes at bottom of recipe). Then, fold in the dry ingredients. Once combined pour into your greased bread pan and bake for 1 hour and 20 minutes. Transfer to a wire rack and let cool down. Serve and enjoy!
Best Ever Banana Bread
- Home Decor
- Measuring cups and spoons
- 9x3x5 bread pan
- Large spoon for folding batter
- 1¾ cup all-purpose flour, sifted
- 1½ cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 4 ripe bananas
- ½ cup vegetable oil
- ¼ cup buttermilk, plus 1 tbsp
- 1 tsp vanilla extract
- 1 cup chopped nuts, optional
- Preheat oven o 350°. Grease the bread pan with crisco and set aside.
- In a large mixing bowl, whisk together sifted flour, granulated sugar, salt and baking soda and set aside.
- In another mixing bowl, combine eggs, mashed up bananas, vegetable oil, buttermilk and vanilla extract. Add to the flour mixture and stir with spoon until well combined. At this point you fold in nuts if you are using in recipe.
- Pour into the greased bread pan and bake for ab hour and 20 minutes or until bread tests done. Cool on a wire rack. Slice and enjoy!
- I did not use any nuts in my recipe as my kids are too picky with that kind of stuff, but from past recipes I have tried, I feel like walnuts are the best choice
- I did not have buttermilk on hand, but I made my own by combining one cup of 2% milk with 1 tbsp of white vinegar, you can also use 1 tbsp of lemon juice.
- Store in an airtight container at room temperature for up to 5 days.
- Store in the freezer for 2-3 months.
Fun fact of the day!
A polar bear’s skin is black. Its fur is actually clear, but like snow it appears white.
I love learning things everyday. Now my next trip to the zoo will be different when we see the polar bear!
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