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!
Post updated: 10/20/2018
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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!
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!
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!
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.
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.
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.
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!
More Banana Bread Recipes You'll Love:
Salted Caramel Chocolate Chip Banana Bread
Chocolate and Peanut Butter Banana Bread
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The Most Amazing Banana Bread
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
- ½ cup (115g) unsalted butter, softened to room temperature
- 1 cup (201g) packed light brown sugar OR granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (5ml) vanilla bean paste or pure vanilla extract
- 3 large overripe bananas, mashed
- ½ cup (120ml) buttermilk, room temperature
- 2 cups (256g) all purpose flour
- 1 tablespoon (12g) baking powder
- ¼ teaspoon (1.5g) baking soda
- ½ teaspoon (3g) salt
- 1 teaspoon ground cinnamon (optional)
- ¾ cup walnuts, chopped (optional)
Instructions
For the Banana Bread:
- Preheat oven to 350℉ (177℃). Lightly grease a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
- 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.
- 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.
- 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.
- In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
- 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.
- 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.
- 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
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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
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OXO Good Grips 11-Inch Better Balloon Whisk
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Wilton Industries Perfect Results Mega Cooling Rack, Black
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Good Cook 9 Inch x 5 Inch Loaf Pan
Bon Appétit!
Love, Dedra ❤
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Phyllis Jack
Great recipe and absolutely delicious!!
Ann Frederick
This is the best banana bread recipe I’ve ever tried! Thank you for sharing. The only problem I’ve had is that it rises so much that it overflows my loaf pan. They are the correct size, any idea why this is happening. It doesn’t effect the taste at all, it’s still scrumptious!
Dedra | QueensleeAppetit
I've seen a few people say this but for some reason every single 9x5 inch loaf pan I use is big enough and I never get any spills. Next time you can use a cake pan and just make Banana cake 😉
Ashley
I’ve made it as a loaf and it was delicious but I really want to try it as muffins. How long would I have to bake them for?
Dedra | QueensleeAppetit
I would start at 25 minutes, then test with a toothpick to see if it comes out clean. If there's still wet batter, just continue checking every 3-5 minutes. And I'll try posting a recipe for banana muffins soon!
Nga
Hi, can I replace flour with cake mix? If so how much should I use? and can still use all the ingredients listed if I use cake mix?
Dedra | QueensleeAppetit
Hi,
I don't think that'll work very well. I have a few banana cake and cupcake recipes on the blog if that's what you're looking for!
Christine
What a wonderful recipe. This is my go to recipe when I need to bring a dessert. I have made not only loaves but also muffins. The good thing about muffins you can freeze them and then when you had that little bit of sweet you can take it out of the freezer and it’s wonderful. Tonight I added the. Milk before the bananas is it still came out perfecto. Thank you so much for sharing this recipe
Dedra | QueensleeAppetit
That's awesome to hear! Thanks so much, Christine. I definitely gotta make muffins with this recipe, too!
April Summers
I had been looking for a good banana recipe. This one is GREAT! Everyone loves it! It's got an awesome flavor and is light and moist! Friends are asking for another loaf!! Thank You!!
kathy laclair
Can I make 2 small loafs instead of one large one, or will it be to dry.
Dedra | QueensleeAppetit
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.
Catharine
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.
quelzzy
Hi Dedra, Can I use 2 bananas instead?
Dedra | QueensleeAppetit
Yes, that’s fine. The banana flavour won’t be as bold, but it should work fine.
Shanna
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!
Dedra | QueensleeAppetit
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.
Shonda
I made this recipe tonight and added butterscotch chips instead of walnuts. Perfection! Thank you for sharing this recipe.
Jonni
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.
Lori
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.
Virginia Chacon
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.
Tammy
Absolutely delicious, best banana bread I’ve had in a long time.
Candice
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.
Stephanie White
Best banana bread I’ve ever had! 🙂
Sanjuanita
I made this today it was delicious!!! Thank you great recipe
Angela
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
Dedra | QueensleeAppetit
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! 🙂
Marlene Butterfield
Hi Dedra, can you use sour milk in place of the buttermilk? Thanks for your reply-Marlene
Dedra | QueensleeAppetit
Absolutely!