The Best Banana Bread
User Reviews
5
The Best Banana Bread
Description
The Best Banana Bread is made by mixing a dry blend of all-purpose flour, sugar, baking soda, baking powder, and salt with a wet mixture containing beaten eggs, softened salted butter, buttermilk, and ripe mashed bananas. The wet and dry ingredients are combined gently to maintain a tender crumb. The batter is divided into seven mini loaf pans or two larger pans, then baked at 350 degrees Fahrenheit until a toothpick comes out clean, ensuring a well-cooked center with a slight crust on the edges.
This banana bread has a moist, tender texture thanks to the buttermilk and ripe bananas, with a balanced sweetness from the granulated sugar. The recipe allows for versatile serving options—perfect for slicing as a breakfast bread, snack, or light dessert.
For best results, allow the bread to cool fully before removing from the pans to maintain its shape and texture. Using mini loaf pans creates convenient, individually sized portions, while traditional loaf pans make larger slices suitable for family meals or gatherings.
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 3 egg beaten, large
- 3/4 cup butter softened, salted
- 1 ½ cups buttermilk
- 4 banana mashed, large, ripe
- 7 mini loaf pans (5x3x1 inches) OR two standard size loaf pans (9x5x3 inches)
Instructions
- Preheat oven to 350 degrees F. Place 7 mini loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Set aside.
- In a separate large bowl, add the beaten eggs, butter, buttermilk and mashed bananas. Mix together with an electric hand-mixer on low speed, just until combined. (Or you can use a whisk and stir by hand until combined.)
- Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour one cupfuls of batter evenly into each mini loaf pan. If there is any batter leftover divide it evenly among pans. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. *(If using regular-size loaf pans bake for 55 to 65 minutes.)
- Remove from oven and allow bread to cool before serving. Enjoy!
Notes
- This recipe yields 7 mini loaves (5x3x1 inches) or 2 standard loaf pans (9x5x3 inches) worth of banana bread.
- Make sure bananas are very ripe for maximum sweetness and flavor.
- Allow the banana bread to cool in the pans before removing to avoid breakage.
User Reviews
Overall Rating
5
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