The Best Banana Bread Recipe

This banana bread recipe is the winner! Guys, I have tested so many different banana bread recipes over the last 15 years. And in that, I have found a few great recipes. Yet, every time I go to find the recipe again, I find that I don’t remember which one was the best, or I forgot to Pin the good one, or something else similar. I’m thinking that’s because I was meant to keep searching and find this one! The winner of all banana bread recipes out there.

Some tips for Best Banana Bread

In all my testing of recipes to find the best banana bread recipe, I have noticed that some of those recipes are not written in ways that make for a successful loaf of bread. It really does matter how and when the ingredients are added with this type of quick bread.

The dry ingredients need to be mixed first. Then the wet ingredients get mixed up separately. Then the dry added to the wet. Once they are all mixed together, you want to make sure not to over-mix the batter.

It should just be mixed until everything is incorporated. A lot of times the bananas should be added at the end after the dry ingredients, but this recipe works with the bananas added before the dry ingredients.

So you can be assured that this recipe is written in a way to make your bread successful.

Buttermilk is the Key to the Goodness

When I was searching for another banana bread recipe, I came across this one at Mel’s Kitchen Cafe.

I had never seen a banana bread recipe with buttermilk, but now I don’t think I will ever do without it.

Many people use a cheat for buttermilk using lemon juice or vinegar in regular milk.

BUT I have a little secret with buttermilk. You can use it past the expiration date.

That’s actually the reason I chose to try this recipe. Because I had some past due buttermilk that needed to be used.

I find it super hard to use up a regular container of buttermilk by the date on the carton. But I had read on a blog that it really doesn’t go bad and you can use it past the expiration date. Well my curious mind wanted to know if this were true. So I have used mine up, way past the date, and it has been fine. It does not go sour bad like milk or cream does.

So now I always make sure to buy a container of buttermilk, not afraid that it will go to waste. And I don’t bother with the lemon juice or vinegar trick with milk that does not give the same effect anyway.

Try it out. You will be happy you did.

A trick for moist banana bread

Usually the bananas I use for banana bread are taken out of the freezer and thawed to use for bread.

We never seem to use up all our bananas and so we always have some that I have thrown in the freezer for future use.

The bananas from the freezer are slimy and gross and have a lot of liquid compared to a brown banana that you have on your counter top.

But it is so worth it to use them from the freezer.

I strain off the extra liquid, but there is always a bit more liquid than if it hadn’t been frozen.

This is the only way I have made banana bread for the last 15 years or so. Until about a month ago! I had some that were pretty brown from the counter that I used, but my bread was so much drier than usual. I was not nearly as happy with the outcome.

So, I would suggest to throw those overripe bananas in the freezer to use later. Just bring them out, thaw in a pie tin or something similar. When thawed, you can break the end and squeeze the banana right out. Drain off the extra liquid and they are good to be mashed for the recipe.

Ingredients for the best banana bread

•  1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
•  1/4 teaspoon salt
• 1/8 teaspoon baking soda 
• 1/2 cup butter softened
•  1 cup granulated sugar
•  2 large eggs
•  1/4 cup buttermilk
•  1/2 teaspoon vanilla extract
•  1 cup mashed brown bananas (3 medium sized bananas)

Can this recipe be doubled?

Yes, I love to have 2 loaves of bread when I make a quick bread. This recipe is for one loaf, but can easily be doubled to make two.

Step by Step how to make the banana bread

1. Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan and set aside.
2. In a medium sized bowl mix the flour, baking powder, salt and soda together.
3. Then in the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, buttermilk, and vanilla until combined.
4. Add in the mashed bananas and mix until incorporated.
5. Slowly add in the flour mixture and mix until just combined either with the mixer or by hand.
6. Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
7. After you take it out of the oven, let the bread cool on a wire rack for 15 minutes. Use a knife around the bread to loosen it up, and carefully remove from pan. Let the bread cool completely on the cooling rack. 
8. The bread is extra good warm with some butter slightly melted on top.

How do I store the Bread?

If your family doesn’t eat it all in the first sitting, I would suggest to wrap it up in a tea towel and leave it on the counter. I find that it leaves a better texture than if you store it in plastic.

However, you can also freeze the bread. I let it fully cool and then wrap in a double layer of plastic wrap. Then I pop it into a zip top bag, and place in the freezer. It’s best if eaten within a few months.

Other Recipes You Might Like

Pumpkin Zucchini Bread

Artisan Sourdough Bread

Fluffy Homemade Dinner Rolls

Pumpkin Apple Cake with Bourbon Cream Cheese Frosting

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