Get ready for the very best banana bread recipe! It’s super moist, light and just the perfect amount of sweet. You can make one loaf to eat and one to freeze for later, or give as a gift to a friend.
This easy homemade banana bread recipe is a double batch recipe, which means the instructions are for two loaves. You can easily divide this in half and just make one loaf of bread.
My favorite thing to do is to make one and freeze the other. Because this freezes and warms back up like a dream.
All the bananas used and the buttermilk are what make this banana bread just so moist. Buttermilk makes the crumb of baked goods really soft.
If you don’t have buttermilk on hand, see my buttermilk substitution under the frequently asked question section at the bottom of the page.
I love using up all those uneaten ripe bananas, that sat ignored on the counter.
This recipe is made without nuts. However, if you want to add nuts or even chocolate chips, you can!
Once the bread has cooled down a bit and you can slice off pieces, the inside is still nice and warm. With a little pat of butter, it’s the perfect midday snack.
How To Make Banana Bread
This is a simple banana bread recipe, that is so quick and easy. So so so easy.
First things first, is mashing up all those ripe bananas. You can use a fork for this, or you can save time and use a handheld mixer to get it really mashed, it takes a fraction of the time a fork takes.
You’ll need a separate bowl for creaming together the butter and sugar, like you would in a cookie recipe. Then the rest of the wet ingredients get combined with it.
The rest of the wet ingredients get mixed in with the bananas and stirred together. Then you’ll mix the wet and dry ingredients together.
Sifting all your dry ingredients together before mixing in with the wet, helps to get everything incorporated so you can mix your batter less.
For my loaf pan, I line it with a piece of parchment paper. You’ll want it to be long enough that you can pull up on the flaps after your bread has baked. This is an easy way to transfer to a wire cooling rack.
What’s In Banana Bread?
Banana bread is a basic recipe, with a list of simple ingredients. Most of which you probably have on hand, here’s what you’ll need.
- butter – I always use salted butter, it’s just that much better
- sugar – any white sugar will work, I use an organic cane sugar in this recipe and all of my baking
- eggs – large eggs, any color
- buttermilk – let your buttermilk come to room temperature prior to using, alternatively you can heat this in the microwave to take the chill out
- vanilla extract – for flavor
- 8 ripe bananas – I’ve used really really ripe bananas and this recipe still turns out delicious
- cinnamon – my secret banana bread ingredient, cinnamon makes this extra special
- baking soda/baking powder – you’ll need both for this recipe, the baking soda is for the acidity of the buttermilk and the baking powder gives the loaf lift
- salt – to enhance all the flavors
- What makes banana bread moist? The buttermilk makes this banana bread so moist and tender.
- What can I use to substitute buttermilk? You can use one cup of milk with one tablespoon lemon juice, or one cup of milk with one tablespoon vinegar. You’ll need to make enough that the recipe calls for, though.
- Does banana bread rise? It does, so you want to make sure you don’t use a pan that the batter will come completely to the brim of it, you’ll need to leave some room for rising.
- How do I keep my banana bread from sticking to the pan? Using a piece of parchment paper is the best way to ensure it comes out of the pan, easily.
- What’s the difference between banana bread and banana cake? Banana cake is going to have more structure to it, it’s also going to be a lot sweeter. Banana bread has a softer, more fall apart style of crumb. At least this one does! Melt in your mouth style.
- Can I make these as muffins? Yes, banana muffins take about 10-15 minutes to bake at 375 degrees. You know they are done when you can insert a toothpick and it comes out clean.
Baked Goods Recipes
But if you want to switch gears and go for something savory, these buttery soft pretzels without baking soda are a family favorite and so easy to make.
Very Best Banana Bread
- 2 sticks of butter softened
- 1 1/2 c sugar
- 4 eggs
- 1 c buttermilk room temp
- 2 tsp vanilla extract
- 8 ripe bananas mashed really well
- 4 c flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- Preheat the oven to 325
- Beat the butter and sugar together until light and creamy
- Add in the eggs, one at a time, blend well
- Stir in the buttermilk, vanilla and mashed banana
- In a separate bowl sift together the flour, salt, baking powder, baking soda and cinnamon
- Add this to the bowl and stir to combine (low speed or use a spoon until just combined)
- Grab two loaf pans
- Line them with parchment paper
- Pour an even amount in to each pan
- Bake for 50-60 minutes, turn the pans 180 degrees in the oven half way through cooking (so turn once the first 30 minutes have passed)
- Use a toothpick to check for doneness, center should come out clean
- Remove from the oven, rest 10 minutes, transfer to a wire rack to cool
- Serve with butter on a sliced piece, while the banana bread is still warm!
You can freeze one of the loaves by letting it fully cool, then wrapping in plastic wrap and freezing. To thaw, transfer it to your fridge.
Variations: mix in nuts, or chocolate chips for a whole new flavor
Did you make this recipe? Please leave your review in the comments below!