Best-Ever Banana Bread Recipe
There’s nothing quite like the aroma of freshly baked banana bread wafting through your kitchen. This Best-Ever Banana Bread Recipe is a beloved classic that I hold dear. It’s my go-to solution for those overripe bananas sitting on the counter. Trust me, once you try it, you’ll understand why it’s a staple in my freezer stash and why it should be in yours too.
Why You’ll Love This Recipe
Declaring something as the “best-ever” is certainly bold, but this banana bread lives up to the claim. What sets it apart? It features a generous amount of bananas—two whole cups to be exact, which equates to about four large bananas. This not only enhances the flavor but also ensures a moist and tender loaf that’s hard to resist. Our readers agree, and it’s quickly become a favorite among them too!
Kitchen Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- 9-inch x 5-inch loaf pan
- Wire rack
- Toothpick
- Measuring cups and spoons
Ingredients
- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 medium ripe bananas, mashed (1 cup)
- 1/2 cup canola oil
- 1/4 cup plus 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Step-by-Step Instructions
- Preheat your oven to 325°F. Grease a 9-inch x 5-inch loaf pan and set it aside.
- In a large bowl, combine the flour, sugar, baking soda, and salt.
- In a separate bowl, mix together the eggs, mashed bananas, canola oil, buttermilk, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined.
- Stir in the chopped walnuts until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 1-1/4 to 1-1/2 hours, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success
- Ensure your bananas are very ripe; the spottier, the better for sweetness and flavor.
- Don’t overmix the batter; this will help keep your bread light and tender.
- Allow the bread to cool completely before slicing for the best texture.
Additional Tips and Variations
Feel free to customize your banana bread with chocolate chips, dried fruit, or even a sprinkle of cinnamon for a twist. If you prefer a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of lemon juice.
Nutritional Highlights (Per Serving)
Each slice of this banana bread provides approximately 255 calories, 12g of fat (1g saturated fat), 27mg cholesterol, 166mg sodium, 34g carbohydrates (21g sugars, 1g fiber), and 4g protein.
Frequently Asked Questions (FAQ)
Q: Can I freeze banana bread?
A: Yes! Banana bread freezes beautifully. Wrap it tightly in plastic wrap and store in a freezer bag for up to three months.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Q: What can I use instead of walnuts?
A: Pecans or almonds make great alternatives, or you can omit the nuts entirely if preferred.
Conclusion
This Best-Ever Banana Bread Recipe is a classic for a reason. It’s simple, flavorful, and perfect for breakfast or as a delightful snack. Give it a try and share your thoughts and variations with us. We can’t wait to hear how you enjoy it!
