Eat
June 16, 2015 posted by Lindsay Ferrier

World’s Best Banana Bread

World’s Best Banana Bread

You can tell from the recipes section of this blog that I am a huge fan of fruit breads. From Peach Carrot Bread to Applesauce Nut Bread, I try to bake one at least every other week for my family. My kids love them, they’re far better for them than cookies or chips, and they’re great for breakfast, school lunches, and after-school snacks.

But our absolute favorite is BANANA BREAD. I’ve tried many recipes over the years and this one, with my modifications, is the absolute best. SERIOUSLY. The key is using over-ripe bananas — I bake a loaf any time we have a bunch of bananas that’s gotten too ripe for eating.

Try this recipe for yourself and see if you don’t agree with me that this is the WORLD’S BEST BANANA BREAD.

 

 INGREDIENTS

 

  • 2 eggs, beaten
  • 1/3 cup buttermilk (OR pour enough lemon juice/lemon juice concentrate just to fill the bottom of your measuring cup. Fill the rest with milk to the 1/3 mark. Let stand for ten minutes and you will have buttermilk. This is what I do.)
  • 1/2 cup vegetable oil
  • 2 cups mashed banana (this is the equivalent of 4 very ripe bananas)
  • 1 1/2 cups white sugar
  • 1 3/4 cups AP flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans (optional. I don’t use pecans because my family doesn’t like them. Whatevs.

 

 

DIRECTIONS

-Preheat oven to 325 degrees. Coat one loaf pan (or muffin tins if you’d rather do muffins) with non-stick spray.

-Blend oil, buttermilk, eggs, and banana.

-Blend sugar, flour, baking soda and salt. Add this to wet mix and blend well. Add pecans if desired.

-Pour into prepared pan and bake 1 hour and 20 minutes (20-30 minutes for muffins), or until cake tester inserted in middle of the loaf comes out clean.

-Let stand for ten minutes, then remove from loaf pan.

Banana Bread

Comments

comments

  • Suebob

    Buttermilk is the key. I learned this over years of making banana bread. This is the best.

    • suburbanturmoil

       Ahhhh. I also use TWICE the amount of banana most recipes call for. I think it’s much better this way, and I do notice that everyone who has a taste of this recipe does a doubletake and says “This is REALLY good!” Hence the title. ;D

  • Bonnie

    I made this today – you are right…it is great.

    I’ll pass along a little trick for making this if you do not have ripe bananas.  Put them in the oven at 300 degrees for 1 hour.  They will turn completely black.  Let them cool…the inside is just like a ripened banana. 

    • Bonnie

      ***just clarifying…the OUTSIDE will turn black, not the inside! That would be gross. lol

  • Kn

    I place my bananas in the freezer in the peel still. They are so good an juicy in the bread(I just defrost them in a ziplock).

  • Mary

    You use a 9×13 pan instead of a loaf pan?

  • Sandra

    Even better with a handful of chocolate chips!

  • AmysAdventures

    Made this today! So delicious.

    I’m gonna be like every commenter on allrecipes.com and say, These were perfect! I adapted by added cinnamon (1/2 tsp) and nutmeg (1/4 tsp) and vanilla (1 tsp), but that’s just because I like spices–otherwise they were perfect. LOL

  • Beth

    Just made this today making 12 cupcakes and a small loaf. Love it! I had extra cream cheese frosting that I used to top it. Tasty! Thanks!