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Your New Favorite Banana Bread

Happy Monday friends! It seems the signature food of this pandemic is banana bread. I have the last recipe you’ll ever need. I had a friend who brought me this bread in the hospital after having Benny. I ate it every day until it was gone, and then immediately asked her for the recipe. I’ve had a lot of other banana breads, and none have ever come close to the yumminess of this one. I shared on Instagram the other day that Katie and I had made some, and I’ve been getting requests for the recipe, so today’s the day. I think after you try this, it will be your new favorite banana bread.

I like to buy extra bananas and let them get overripe, then break them into pieces and freeze. Then I just pull them out for bread or smoothies. The frozen (then thawed) bananas seem to make the bread even more moist. I just pop them in the microwave to thaw them out quickly. They are also perfect for these banana muffins and adding to pancakes.

POWDERED BUTTERMILK

I use this powdered buttermilk in this recipe, and most “baking” recipes that call for buttermilk. You can keep it in the refrigerator forever. It’s great to have on hand when you aren’t a normal buttermilk person. I dare say most people don’t keep buttermilk these days unless they are big biscuit makers….like my mom.?

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Banana Bread

Ingredients

  • 2 C Sugar
  • 3/4 C Butter
  • 2 Eggs
  • 3 C Sifted AP Flour (I cheat and don't sift sometimes)
  • 1 1/2 t Baking Powder
  • 1/2 t Salt
  • 1 1/2 t Baking Soda
  • 1 1/8 C Buttermilk
  • 1/2 t Vanilla
  • 1 1/2 C Mashed Banana
  • 1 C Chopped Pecans (optional)
  • 1-2 C Chocolate Chips (optional…but why wouldn't you 😉

Instructions

  • Preheat oven to 350°
    Grease 2 loaf pans (or 4 small loaf pans)
    Cream butter, then add sugar
    Beat in eggs one at a time
    Sift all dry ingredients together; add alternately with buttermilk
    Add vanilla and bananas, then nuts and chocolate chips
    Bake 50 minutes for regular size or 35-40 for small loaves, checking with toothpick or wooden skewer for doneness
    Remove from pan and cool on racks.

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Lisa

View Comments

  • I always put chocolate chips in mine because it just seems wrong not to - ha!!!
    xo,
    Kellyann

  • I made banana bread for Steve a few weeks ago. I looked up a Betty Crocker recipe since that's the one I've always used and my cookbook is packed. They said that exact recipe has been in their book in every edition! While I don't put choc. chips in it, I've made banana muffins many a time with choc. chips! (I'm a diehard muffin fan!). This looks fantastic!

  • Oh my Yum. I’m sitting out in the sun and I spit out my lemonade though because you know that’s the big joke that everybody in Quarantine is making banana bread and I have yet to make any but this recipe may have to change that all. I’m trying so hard not to eat sweets but you tempt me big time with this girl! Warm for breakfast with my coffee, oh yes!

    • I need to get the other loaf out of the freezer. We just nibble on it all the time when we have it. HA!

  • I have yet to make any banana bread. As a matter of fact, I don't think I've ever tried to make it. So I guess you know what that means! Now is the perfect opportunity!

  • Chocolate chips ...yes, please. We have a family recipe for banana bread, but I need to try this one. Oh my...I have to try that buttermilk powder product. I just was going through my Magnolia cookbook, and several recipes call for buttermilk. But whenever I buy it, it ends up going bad. THANKS for the tip!! Have a great week!

  • Oh YUM!! This is making me hungry. The best banana bread I've ever had was in Hawaii on the Road to Hana. Maybe this will taste like it! I've never thought of freezing the banana slices and thawing them out and how it could add some moisture to the bread, but sounds like a good idea.

    Carrie
    curlycraftymom.com

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Published by
Lisa
5 years ago

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