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!
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!
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!
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:
Shop The Recipe:
Here are some items I used to make this recipe
Follow Queenslee Appétit
Did you make a recipe? I’d love to see how it turned out! Follow me on Instagram and use the hashtag #queensleeappetit so I can see all of the Queenslee Appétit recipes you’ve made!
- ½ cup (115g) unsalted butter, softened to room temperature
- 1 cup (201g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (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 Tbsp (12g) baking powder
- ¼ tsp (1.5g) baking soda
- ½ tsp (3g) salt
- 1 tsp ground cinnamon (optional)
- ¾ cup walnuts, chopped (optional)
- 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!
2.Granulated sugar can be substituted for brown sugar.
3.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.
4.You can substitute the walnuts for any other type of nuts, chocolate chips or chunks, raisins, raspberries, blueberries or just leave the bread plain.
Love, Dedra ❤️
This post may contain affiliate links. Please see my full disclosure policy for details.Yum