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Best Banana Bread

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Ingredients

4 ripe bananas
3 tablespoons buttermilk
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar

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Best Banana Bread

  • Serves 10
  • Easy

About This Recipe

I love banana bread. I love the texture, I love the taste, and I love the way it makes me feel secure to have quick bread in the house.

What’s weird is that I actually hate eating bananas themselves. I just don’t like the texture. Which is solved by using bananas in baked goods.

I searched for the perfect banana bread recipe for years, and I finally came across one in the book Cook My Darling Daughter by Mildred Knopf. This recipe is made like a cake, not a quick bread. You cream the butter and sugar together, add the eggs, then add the flour alternately with the banana mixture.

The result is a fine-textured bread that simply melts in your mouth.

I updated the recipe to include roasting the bananas. That simple step adds such fabulous flavor to this easy recipe. And it means you don’t need super ripe bananas to make banana bread! This is a boon for me since I tend to let bananas get too ripe (I don’t like eating them, remember). Roasting makes the bananas so sweet and soft.

Make this recipe a lot! It’s perfect for a quick snack with coffee, or for breakfast on the run.

Steps

1
Done

Preheat the oven to 350°F. Prick the bananas with a fork and place on a baking sheet, still in their peel. Roast for 18 to 22 minutes or until the skins are black. Remove the bananas from the oven and let cool. Then peel the bananas and mash the pulp. Stir in the buttermilk.

2
Done

Spray 2 9" x 5" loaf pans with nonstick baking spray containing flour and set aside.

3
Done

In a large bowl, combine the butter with 3/4 cup granulated sugar and brown sugar and beat well.

4
Done

Beat in the eggs, one at a time. Beat in the vanilla.

5
Done

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

6
Done

Add the flour mixture to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture.

7
Done

Soon the batter into the prepared pans and sprinkle with the 1/4 cup granulated sugar, using 2 tablespoons for each loaf.

8
Done

Bake for 50 to 60 minutes. Remove the bread from the pans and let cool on a wire rack. Store in an airtight container at room temperature.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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