The BEST Banana Bread
User Reviews
5
The BEST Banana Bread
Description
The BEST Banana Bread is made by combining ripe mashed bananas with avocado or vegetable oil, melted butter, and a mix of light brown and granulated sugars for a nuanced sweetness. Eggs and vanilla extract bring richness and aroma, while buttermilk adds moisture and tang. The dry mix of flour, baking powder, baking soda, and salt ensures the bread rises evenly. Optionally incorporating chocolate chips or nuts adds texture contrast.
The batter is folded together carefully to avoid overmixing, which could make the bread dense or dry. Baking at 350°F for about an hour yields a loaf with a tender interior and slightly crisp crust. Sprinkling coarse sugar on top before baking creates a mild, crunchy layer.
This bread is enjoyable fresh but also keeps well at room temperature for a few days and freezes nicely for several months when wrapped properly. Toasting whole nuts before chopping enhances their flavor if included.
Ingredients
- 1 ½ cups banana this is usually 3 large ripe bananas for me (355ml, well-mashed, overripe
- ¼ cup avocado oil or canola oil or vegetable oil
- ¼ cup butter melted, unsalted
- ⅔ cup light brown sugar firmly packed, or dark brown sugar
- ½ cup granulated sugar
- 2 large egg lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup buttermilk
- 2 cups all-purpose flour plain flour
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips optional, or chopped nuts
- ¼ cup sugar optional, coarse or granulated, for sprinkling
Instructions
- Preheat oven to 350F (175C) and grease the bottom and ½" up the sides of a 9x5" bread pan. Set aside.
- Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.
- Add sugars and stir well.
- Stir in eggs and vanilla extract.
- Add buttermilk and stir until thoroughly combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and carefully, gently using a spatula (not an electric mixer) fold ingredients together until just combined. Don't overmix the batter or your banana cake could end up dense/dry. If adding nuts/chocolate chips, stir them in here.
- Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.
- Transfer to 350F (175C) oven and bake 60 minutes or until a toothpick inserted all the way into the center of the cake comes out clean or preferably with a few moist crumbs. Do not over-bake your banana bread or it will be dry.
Notes
- If no buttermilk is available, use a buttermilk substitute to maintain moisture and texture.
- Toast whole nuts before chopping to bring out a richer flavor; avoid toasting pre-chopped nuts to prevent uneven burning.
- Store banana bread in an airtight container at room temperature for up to 3 days.
- The bread freezes well tightly wrapped and maintains quality for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 396kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 46g | 230% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 205mg | 9% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
