Best Ever Banana Bread
Why make this recipe
This Best Ever Banana Bread recipe is perfect for using up ripe bananas. It’s moist, sweet, and loaded with flavor. The combination of roasted bananas and browned butter gives it a rich taste that’s hard to resist. Whether you enjoy it fresh out of the oven or toasted with a bit of butter, this banana bread is sure to become a household favorite.
How to make Best Ever Banana Bread
Ingredients:
- 4 large very ripe bananas
- ½ cup unsalted butter
- ¾ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ¼ cup buttermilk (room temperature)
- 2 cups all-purpose flour (sifted)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350ºF.
- Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
- While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
- Lightly grease and flour a 9×5-inch loaf pan. Set aside.
- In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to the banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
- Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
- Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
How to serve Best Ever Banana Bread
You can serve Best Ever Banana Bread warm or at room temperature. It’s delicious plain, but you can also spread a little butter or cream cheese on top. Feel free to enjoy it as a snack or as a delightful breakfast option alongside coffee or tea.
How to store Best Ever Banana Bread
To store your banana bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week or freeze it for up to 3 months. Be sure to slice it first to make it easy to thaw individual pieces.
Tips to make Best Ever Banana Bread
- Use very ripe bananas for the best flavor. The more brown spots, the sweeter the bread.
- Don’t overmix the batter. Stop mixing once you no longer see dry flour.
- If you like a nutty texture, adding walnuts is a great option, but you can leave them out if you prefer.
- For extra flavor, consider adding chocolate chips or cinnamon to the batter.
Variation
You can change this recipe by adding chocolate chips, blueberries, or even coconut flakes for a different twist. Each variation adds its own unique taste to the classic banana bread.
FAQs
1. Can I use frozen bananas?
Yes! Just thaw frozen bananas and make sure to drain off any excess liquid before using them in the recipe.
2. Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour, but the texture might be a bit denser.
3. How can I tell if the banana bread is done baking?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, your banana bread is done. If it comes out wet, continue baking for a few more minutes.
Best Ever Banana Bread
Ingredients
Method
- Preheat your oven to 350ºF.
- Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
- While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
- Lightly grease and flour a 9x5-inch loaf pan. Set aside.
- In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree.
- Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk.
- Add to the banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter.
- Stir in the walnuts if using.
- Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
- Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
Notes
