I’ve tried many banana bread recipes and noticed that some call for oil or butter. I find recipes with oil have a greasy taste, whereas butter makes everything taste great! I also think the addition of buttermilk or sour cream is a must. It makes for an incredibly moist loaf.
After experimenting with over 6 different recipes, I thought the one from Martha Stewart (which I’ve been using for a long time) was the best one. Recently, I found a new recipe on the back of a Gold Medal flour bag. I like to buy unbleached flour across the border (Gold Medal or King Arthur). I tried their recipe and now it’s my favorite one. The banana bread comes out moist and flavorful, with just the right amount of ingredients.
If you don’t have buttermilk, you can make your own by adding 1 tbsp vinegar or fresh lemon juice to milk, to add up to 1 cup (½ tbsp for ½ cup). Stir and let sit at least 5 minutes. If I have sour cream or plain yogurt on hand, I mix it with milk (50/50), and I get great results.
This bread freezes well and we like to take a few slices out for breakfast. After the loaf has cooled completely, slice it into thick slices and wrap each one individually before placing the batch in a lock and lock container, or a heavy duty Ziploc freezer bag.
H likes walnuts and I prefer pecans; either one tastes great. I like to toast the nuts and let them cool before adding to the mix. Or, you can add chocolate chips/chunks.
My Favorite Banana Bread Recipe
Adapted from goldmedalflour.com
Makes 2 8-inch loaves or 1 9-inch
- 1 cup sugar (do not use less, I’ve already adapted this recipe)
- ½ cup butter (room temperature)
- 2 eggs
- 1 ½ cups mashed very ripe bananas (3 to 4 medium)
- ½ cup buttermilk
- 1 tsp pure vanilla extract
- 2 ½ cups all-purpose unbleached flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup chopped nuts or chocolate chips, if desired
- Move oven rack to centre position. Preheat oven to 350°F
- Grease bottoms and tops of 2 8-inch loaf pans, or 1 9-inch loaf pan. You can also use strips of parchment paper to line the pans
- In a separate bowl, add flour, baking soda and salt. Use a whisk to combine, set aside
- Mix sugar and butter in large bowl until light and fluffy
- Add eggs one at a time, allowing at least 1 minute between each addition, scrape bottom of bowl to ensure all ingredients are incorporated
- Add bananas, buttermilk and vanilla. Beat until smooth
- Stir in flour mixture just until moistened. Do not overmix
- Gently stir in nuts or chocolate chips
- Pour evenly into pan/s
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1-¼ hours, or until toothpick inserted in center comes out clean
- Cool 10 -15 minutes on a rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing
- Wrap tightly and store at room temperature up to 4 days, or freeze
- Always check your baking before the baking period has ended, or you’ll end up with overbaked and dry treats
- Mini banana breads make great gifts! To make, grease bottoms and sides of 10 miniature loaf pans, 4 1/2×2 3/4×1 1/4 inches. I prefer to place strips of parchment paper down for easy removal. Divide batter among pans (about ½ cup each). Bake 30 to 35 minutes or until a toothpick inserted comes out clean