5 from 12 votes
The Best Banana Bread
The Best Banana Bread combines ripe mashed bananas with a mixture of flour, sugar, baking soda and powder for a tender, moist loaf. The addition of buttermilk and butter enriches the batter, resulting in a soft crumb and a subtle tang. This recipe yields multiple small loaves perfect for gifting or sharing, or two standard-sized loaves for easy slicing and serving as a breakfast or snack item.
Prep Time
15 mins
Cook Time
35 mins
Course:
Dessert, Snacks, Bread, Others
Cuisine:
American
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!
Cup of Yum
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.