The Very Best Banana Bread Recipe. Hands down. I promise.
The Very Best Banana Bread Recipe
I have to say that I think in my own little personal world that I have the very best banana bread recipe. I mean, how else would I be able to stomach eating a while entire loaf all on my own in less than 2 days, right?!
In all seriousness, this is about as great as they come and one of my favorite things to make once the holidays get over and we’re in the last few weeks of winter, thinking “how long can it go onnnn?” So, this banana bread recipe (should I call it a banana loaf recipe since it’s technically a “loaf”? Not sure … ) makes my cold days happy again.
If you come to the recipe wondering how to make banana bread in the first place, this recipe is so, so much for you because it’s literally dump and go. Dump in all of the ingredients, turn your mixer on and pour into loaf pans…. yes, I said panS. You’re going to get two loaves of of all of this goodness. Just promise you’ll share 1/2 of a loaf, ok? 😉
This banana bread will stay good in the fridge for up to 7 days (if it lasts that long!)
For this recipe I used:
Here it is, my best banana bread recipe:
The Very Best Banana Bread Recipe
Ingredients
- 1 1/4 cups sugar
- 1/2 cup butter one stick
- 2 eggs
- 4 ripe bananas the riper the better
- 1 1/4 tsp vanilla
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 3/4 tsp. salt
- 1 tsp. baking soda
Instructions
- Preheat oven to 350 degrees
- Grease the bottoms of two loaf pans with Pam spray
- Mix sugar and softened butter
- Stir in eggs until well blended
- Blend in vanilla, buttermilk and bananas until smooth
- Stir in fry ingredients (flour, salt and baking soda) until moist
- Pour batter into pans so they're equal
- Bake loaves 1 hour, or until a toothpick comes out clean from the middle
- Once done baking cool outside of pans on a wire rack
- Cool before slicing for a couple hours
- This banana bread will stay good in the fridge for up to 7 days (if it lasts that long!)
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