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Home » Bread/Dough/Rolls » The Most Amazing Banana Bread

The Most Amazing Banana Bread

August 4, 2017 by Dedra | QueensleeAppetit 19 Comments

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This is hands down the most AMAZING Banana Bread I’ve ever tasted! It’s moist, fluffy and the addition of chopped walnuts give a nice crunch in each bite!

The Most Amazing Banana Bread

Banana Bread

Post updated: 10/20/2018

This post may contain affiliate links. Please see my full disclosure policy for details.

I had some overripe bananas leftover from my Banana Caramel Layer Cake recipe, and I just couldn’t bare letting them go to waste. So what’s the best thing to do when you have overripe bananas? Make banana bread, of course!

Banana Bread

The Most Amazing Banana Bread Recipe

Before we begin, I’m not saying this is the most amazing banana bread recipe of all time. You can’t really say that without tasting every single one. However, out of all the banana bread I’ve tasted in my days, this one is my absolute FAVOURITE!

Banana Bread

What makes this banana bread so amazing? To begin, instead of using melted butter, I creamed the butter and sugar together to give the bread its light and fluffy texture.

The butter needs to be at room temperature, not too soft and not too hard. It should be firm enough for your finger to leave an imprint when you press down on it. I recommend taking your butter out of the fridge at least 30 minutes before you begin to let it come to room temperature.

For the sugar, I used regular white sugar instead of brown sugar, but you can go ahead and use brown sugar if you prefer. I heard it does amazing things for quick breads, so the next time I make this, I’ll try to use brown sugar instead. Either way, it will still taste absolutely delicious!

UPDATE: I remade this recipe using brown sugar and I can definitely say this banana bread is still incredible no matter what type of sugar you use!

Banana Bread

Banana Bread

Brown Bananas = Best Banana Bread

This recipe also uses 3 large overripe bananas (duh). To ripen them, I put the bunched bananas into a paper bag and placed them on top of the fridge so the heat could speed up the ripening. Doing this caused them to get overripe in about a week, but it may take longer for you, so check the bananas occasionally to see if they’re ready.

Now if you don’t have the time or patience for all of that, you can quickly ripen the bananas in the oven on a baking sheet at 300℉ for about 20 minutes, until the peels are blackened.

Banana Bread

I added buttermilk to give this bread its moist and soft texture. Then I added cinnamon because it really boosts the flavour of the bread, and it goes perfectly with banana desserts!

I then tossed in some chopped walnuts because they add even more flavour, and I just LOVE the crunchy texture of the nuts blended with the softness of the bread. You can substitute the walnuts for any other type of nuts, chocolate chips or chunks, raisins, raspberries, blueberries or whatever your heart desires.

You can also omit the add-ins all together if you prefer to be one with the banana bread without anything getting in your way. Don’t worry, I completely understand.

Banana Bread

I don’t think there’s anything better than the smell of banana bread baking in the oven. I spent the entire time in the kitchen inhaling the banana fumes coming from the oven, then spent even more time in a banana daze while the bread was cooling. I really hope someone haas created a banana bread candle so I can order a lifetime supply.

Banana Bread

And there you have it! The most amazing banana bread I’VE ever tasted (which says a lot, as I’ve previously mentioned, I hate bananas on their own and rebuke them in the name of Jesus. Amen.)

Pretty much the only way you will get me to eat bananas is if you bake them into a delicious bread or dessert. I might start letting my bananas get overripe on purpose, just so I have an excuse to make this recipe over and over again!

Banana Bread

Banana Bread

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This is hands down the most AMAZING Banana Bread I've ever tasted! It's moist, fluffy and the addition of chopped walnuts give a nice crunch in each bite!

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Banana Bread

The Most Amazing Banana Bread

Yield: One 9x5-inch loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This is hands down the most AMAZING Banana Bread I've ever tasted! It's moist, fluffy and the addition of chopped walnuts give a nice crunch in each bite!

Ingredients

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (201g) packed light brown sugar OR granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla bean paste or pure vanilla extract
  • 3 large overripe bananas, mashed
  • 1/2 cup (120ml) buttermilk, room temperature
  • 2 cups (256g) all purpose flour
  • 1 Tbsp (12g) baking powder
  • 1/4 tsp (1.5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp ground cinnamon (optional)
  • 3/4 cup walnuts, chopped (optional)

Instructions

For the Banana Bread:

  1. Preheat oven to 350℉ (177℃). Lightly grease a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.
  3. With the mixer on low, add the eggs one at a time, mixing after each addition until just combined. Add vanilla and mashed bananas and mix on low to combine.
  4. While the mixer is running, slowly pour in the buttermilk and continue to mix until combined. Turn off the mixer and scrape down the sides and bottom of the bowl.
  5. In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
  6. Add all of the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix. Fold in chopped walnuts, if desired.
  7. Pour batter into a 9x5-inch loaf pan and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the bread comes out clean. Allow bread to cool completely on a wire rack.
  8. Remove banana bread from the loaf pan and transfer to a serving platter. Slice, serve and enjoy!

Notes

  • Store bread in an airtight container at room temperature.
  • Granulated sugar can be substituted for brown sugar.
  • The butter needs to be at room temperature, not too soft and not too hard. It should be firm enough for your finger to leave an imprint when you press down on it. I recommend taking your butter out of the fridge at least 30 minutes before you begin to let it come to room temperature.
  • You can substitute the walnuts for any other type of nuts, chocolate chips or chunks, raisins, raspberries, blueberries or just leave the bread plain.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
  • HIC Measuring Cups Set, Engraved Measurements for Liquid Dry and Ingredients, Stainless Steel, 4-Piece Set
    HIC Measuring Cups Set, Engraved Measurements for Liquid Dry and Ingredients, Stainless Steel, 4-Piece Set
  • OXO Good Grips 11-Inch Better Balloon Whisk
    OXO Good Grips 11-Inch Better Balloon Whisk
  • Wilton Industries Perfect Results Mega Cooling Rack, Black
    Wilton Industries Perfect Results Mega Cooling Rack, Black
  • Good Cook 9 Inch x 5 Inch Loaf Pan
© Dedra
Cuisine: American / Category: Bread/Dough/Rolls

Bon Appétit!

Love, Dedra ❤

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Banana Bread

©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Filed Under: All Recipes, Bread/Dough/Rolls, Breakfast Recipes, Favourite Recipes Tagged With: banana bread, banana bread recipe, banana desserts, best banana bread recipe, bread, breakfast, quick bread

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Comments

  1. Avatarkathy laclair

    December 6, 2020 at 4:23 PM

    Can I make 2 small loafs instead of one large one, or will it be to dry.

    Reply
    • Dedra | QueensleeAppetitDedra | QueensleeAppetit

      December 10, 2020 at 7:01 AM

      a lot of people have made 2 smaller loaves with this recipe, so definitely give it a try. The baking time will most likely be shorter, though.

      Reply
  2. AvatarCatharine

    July 7, 2020 at 2:56 PM

    I think the best banana bread that I’ve had. I didn’t have buttermilk so substituted with greek yogurt and a splash of oat milk. Also, I only had two bananas so added extra greek yogurt to compensate for the moisture.

    This came out perfectly – it rose quite nicely, about inches, and formed a golden crust. Then fluffy and light in the centre. This recipe is a keeper.

    Reply
  3. Avatarquelzzy

    May 23, 2020 at 11:35 AM

    Hi Dedra, Can I use 2 bananas instead?

    Reply
    • Dedra | QueensleeAppetitDedra | QueensleeAppetit

      May 23, 2020 at 11:50 AM

      Yes, that’s fine. The banana flavour won’t be as bold, but it should work fine.

      Reply
  4. AvatarShanna

    April 30, 2020 at 10:22 AM

    Has anyone tried freezing this? I have enough bananas for two loaves and would like to set one aside for a day when I dont have the energy for baking!

    Reply
    • Dedra | QueensleeAppetitDedra | QueensleeAppetit

      April 30, 2020 at 3:24 PM

      Yes you can freeze this. Let the loaf cool completely, then triple wrap in aluminum foil or plastic wrap. Place it in a large reusable freezer bag or container and freeze for up to 3 months. When you’re ready to have it, let it thaw in the refrigerator overnight.

      Reply
  5. AvatarShonda

    April 19, 2020 at 9:35 PM

    I made this recipe tonight and added butterscotch chips instead of walnuts. Perfection! Thank you for sharing this recipe.

    Reply
  6. AvatarJonni

    April 10, 2020 at 12:11 PM

    Simply delicious! I changed it a bit, using 1/2 cup each of brown and white sugar and about 1/4 tsp. of nutmeg. This is a keeper recipe.

    Reply
  7. AvatarLori

    April 5, 2020 at 10:09 PM

    The loaf turned out well and looked like the one pictured. It was moist, flavourful and had a cake-like or softer texture than the traditional banana bread which I have made for years.

    Reply
  8. AvatarVirginia Chacon

    April 2, 2020 at 5:13 PM

    I made this delecious banana bread it was so delecious. I didn’t have butter milk so I made my own 1/2 cup of milk and 2 tablespoons of white vinegar.

    Reply
  9. AvatarTammy

    March 22, 2020 at 9:38 PM

    Absolutely delicious, best banana bread I’ve had in a long time.

    Reply
  10. AvatarCandice

    January 26, 2020 at 10:07 AM

    I have made this about 4 times now. And turns out perfect every time! Thank you for this great recipe. I always put walnuts in, this time I decorated it with a banana sliced length ways in half on the top and it looks stunning.

    Reply
  11. AvatarStephanie White

    January 18, 2020 at 6:44 PM

    Best banana bread I’ve ever had! 🙂

    Reply
  12. AvatarSanjuanita

    January 3, 2020 at 5:44 PM

    I made this today it was delicious!!! Thank you great recipe

    Reply
  13. AvatarAngela

    October 5, 2019 at 9:27 AM

    I was wondering where the reviews are. There is only one listed but the recipe shows 191 reviews. I think it’s very important to read the reviews before I try a new recipe. Thanks

    Reply
    • Dedra | QueensleeAppetitDedra | QueensleeAppetit

      October 5, 2019 at 10:19 AM

      Hi Angela, that actually means that 191 people rated the recipe and that’s the total star rating right now. However, if you want to see actual written reviews, you can look under any pin of this recipe and read the feedback from people who’ve made it. 99% are positive! 🙂

      Reply
  14. AvatarMarlene Butterfield

    September 20, 2019 at 6:42 PM

    Hi Dedra, can you use sour milk in place of the buttermilk? Thanks for your reply-Marlene

    Reply
    • Dedra | QueensleeAppetitDedra | QueensleeAppetit

      September 20, 2019 at 7:20 PM

      Absolutely!

      Reply

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About Dedra

Some may say I’m addicted to desserts, and they are absolutely right! Baking is my passion and has been ever since I was 6 years old, it just took about a decade for me to realize it. Now I am devoted to creating the BEST sweet and savoury recipes from my tiny little kitchen and sharing them with the world!

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