The Best Old-Fashioned Banana Bread
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This old-fashioned banana bread is my favorite recipe that I have been using for nearly a decade! In fact, it’s one of the very first recipes that I ever developed and shared on my blog. I’ve made a few tweaks over the years, but now it’s absolutely perfect and turns out great every single time. Made in one bowl with simple ingredients, this is the best super soft and moist banana bread recipe. It has a strong banana flavor and is wonderfully sweet with a lightly crisped brown crust. You will love this banana bread for a breakfast treat!
why this banana bread is the best:
This is simply the best banana recipe I have ever made! I have been using this same recipe, with minor changes, for the last 10 years. It’s just simply delicious every single time, and I am never disappointed.
Moisture. This banana bread is incredibly moist and soft, which is a true winner in my book. Sometimes banana bread can turn out dry and crumbly, but I have yet to experience that with this recipe with the perfect ratio of bananas and buttermilk to flour.
Texture. Even with its incredible moistness, the crumb of this banana bread stays together even if its cut while its still warm. It’s fluffy and has a tender crumb that’s not too tight while not crumbling apart.
Simple Ingredients. There is nothing better than keeping it simple when it comes to baking (and cooking)! This recipe uses incredibly simple ingredients, making it a doable recipe for most home bakers.
One Bowl. While my recipe suggests pre-mixing your dry ingredients, you can easily make this entire recipe in one bowl. It really won’t hurt the bread’s texture in the end and it provides less clean up for you.
gathering ingredients to make banana bread:
To make my favorite classic banana bread, you will need to gather some key ingredients! This recipe uses all of the good old-fashioned whole ingredients to create a sweet bread that is perfectly moist and flavorful.
Ripe Bananas. What is a ripe banana? Ideally, I think that bananas that are spotty to almost fully browned are the best for making banana bread. The flavor is strong and extra sweet without being fermented. If a banana is fully brown or almost black, I think that is can almost be too sweet and give the final bread a fermented flavor.
Butter. I always use salted butter in my recipes, but you can swap it out for unsalted butter and increase the salt by 1/4 teaspoon.
Granulated Sugar. I would suggest using granulated sugar or a raw sugar with a finer granule for the best results. Sugar in a liquid form such as honey or syrup will not work for this recipe as the sugar is creamed with the butter.
Eggs. For this recipe, you will want large eggs. If you want to achieve a deep yellow-brown color, try to use eggs from a small farm with free range/pasture-raised hens who forage on greens and insects.
All-Purpose Flour. For this recipe, I have found that all-purpose flour gives you the best results. Whole wheat flour can really weigh down the recipe and pastry flour is too fine, making the bread fall apart.
Buttermilk. To make this recipe work and avoid an metallic aftertaste from the baking soda, you will have to use buttermilk. If you do not have buttermilk on hand, you can easily make a homemade version by combining 1/2 cup (120 ml) whole milk with 1 1/2 teaspoons lemon juice or distilled white vinegar.
tips for making moist banana bread:
This banana bread recipe is incredibly moist while still having a tender crumb that doesn’t fall apart. For this feat to happen, there are a few little tricks that I have learned over the years that help!
Use Acid. The leavening ingredient in this banana bread is baking soda. When baking soda is heated without an acid, carbon dioxide is released more slowly which leaves a soapy, metallic taste in your baked goods. Has this ever happened to when making banana bread? To counter this from happening, you need to use an acidic ingredient in your recipe to activate the baking soda. Using whole milk in your bread will not work, but you can fix this by making homemade buttermilk. Combine 1/2 cup (120 ml) whole milk with 1 1/2 teaspoons lemon juice or distilled white vinegar.
Use Room Temperature Ingredients. Bring the butter, eggs, and buttermilk to room temperature before mixing. This makes creaming the butter and sugar easier allowing for the right amount of air in the butter (which helps the bread to rise!). It also prevents the ingredients from separating which can effect the overall texture of the bread.
Use Ripe Bananas. Using super ripe bananas effects the final texture of the bread.
how to make banana bread:
Step One: Combine the dry ingredients in a separate bowl. If you would like to use one bowl, skip this step for now. Then, begin by creaming together the butter and sugar until light in color and fluffy in texture, about 2 to 3 minutes.
Step Two: Beat in the eggs and vanilla until they are well combined, another 1 to 2 minutes. Then, fold in the dry ingredients and buttermilk until the the batter just comes together. Be careful not to over mix. Finish by folding in the bananas until there are no longer streaks in the batter.
Step Three: Spread the batter evenly in a lightly greased and floured 9 x 5-inch (23 x 13-cm) loaf pan and bake at 350° F (177° C) for about 1 hour.
Banana Bread storage tips:
Store your fully cooled banana bread in an airtight container or wrapped in plastic wrap at room temperature. It will store this way for about 4 to 5 days, losing its moisture the longer it sits. You can also store the bread in the refrigerator if you prefer, but I have found that it does not overly alter the texture.
To Freeze: Wrap the fully cooled banana bread tightly in plastic wrap. Then, wrap in a layer of freezer safe paper or aluminum foil. Label and freeze for up to 1 year.
final thoughts:
The deep yellow-brown color of this banana bread is truly dreamy, don’t you think? I love making easy from-scratch baking recipes, and this one is easily one of my favorites. This tried and true old-fashioned banana bread recipe has been a staple in my recipe book for a long time. You will want this incredibly moist and soft breakfast bread in your weekly rotation!
xoxo Kayla
Best Ever Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp (6 g) baking soda
- 1/2 tsp kosher salt
- 1/2 cup (116 g) salted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, room temperature
- 1 cup (245 g) mashed banana, about 2 to 3 large very ripe, brown bananas
Instructions
- Preheat the oven to 350° F (177° C). Grease and flour a 9 x 5-inch (23 x 13-cm) loaf pan. Set this aside while you prepare the batter.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Then beat in the eggs, mixing them in one at a time, until they are fully incorporated, about 2 minutes. Whisk in the vanilla.
- Gently stir in the dry ingredients alternately with the buttermilk until the batter just comes together. Then, fold in the mashed banana. Stir with a wooden spoon or spatula until the batter is the consistency of thick pancake batter being careful not over mix.
- Spread the batter evenly in the prepared pan and bake the bread for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs on it. Let the bread rest in the pan for about 10 minutes before moving it to a wire cooling rack to finish cooling.
- Slice the banana bread and serve at room temperature. Store the banana bread wrapped in plastic or in an airtight container at room temperature for about 4 to 5 days.
Notes
- To Freeze: Wrap the fully cooled banana bread tightly in plastic wrap. Then, wrap in a layer of freezer safe paper or aluminum foil. Label and freeze for up 1 year.
Nutrition Facts
Calories
2930
