Banana Bread

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Quick breads have their name for a reason. Easy and fast to make, but big on taste. This classic banana bread recipe is a family favorite, impossibly moist with a crunchy crust and loads of banana flavor.

So everyone knows the expression “when life hands you lemons, make lemonade”. Well in my house, it’s “when life hands you brown bananas, make banana bread”.

It’s one of those things that I never mind making, mainly because it’s super easy and very satisfying. A slice of warm banana bread slathered with butter and cup of coffee is second only to cold pizza and coffee for The. Best. Breakfast.

Ever. in my book. After all, I can only eat so much yogurt with fruit in the morning before feeling completely deprived.

A Family Recipe for Banana Bread

Banana bread has been a constant throughout my life. My Grandma Ruth made the best banana bread and I have used her recipe religiously over the years.

My mom often had one waiting for us when we came home from school and soon it became my job to turn those sweet, brown bananas into a treat instead of trash.

I’ve made some variations to Grandma Ruth’s recipe over the years, but it’s pretty close to the original. Her recipe called for shortening, which I’ve replaced with butter; sour milk, which I’ve switched to buttermilk; and I’ve added a healthy pinch of cinnamon and splash of vanilla for extra flavor.

We’re in the “no nut” camp in my house, but feel free to toss in a handful of toasted pecans or walnuts to yours, or even a cup of chocolate chips if that’s your thing.

Whatever your preference, slice it when it’s still warm and add a smear of butter.  Breakfast (or lunch or a snack…) is served.

Let’s make Banana Bread

1. Cream the butter and both sugars.
2. Add the eggs and mix.
3. Grab those brown bananas and the masher!
4. Mash the bananas and add buttermilk.
5. Stir in the dry ingredients.
6. Stir in the vanilla.
7. Spread into a greased loaf pan and sprinkle with turbinado sugar.
8. Bake, cool on a wire rack, turn out of the pan, slice and serve!

Tips for success

• Less mixing is more in this recipe.. Have a light hand when combining ingredients to ensure a tender crumb.
• Don’t have buttermilk handy? My Grandma called for “sour milk”…stir a light splash of plain vinegar into whole milk as an easy replacement.
• Turbinado sugar is a large crystal grain sugar that adds extra crunch to the crust. It’s perfection, but granulated sugar will work in a pinch!
• Store the banana bread at room temperature for 3 days, after that pop it into the frig! It’s delish toasted too!

4.67 from 3 votes

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Banana Bread

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Quick breads have their name for a reason. Easy and fast to make, but big on taste. This classic banana bread recipe is a family favorite, impossibly moist with a crunchy crust and loads of banana flavor. 

Course: Bread, Quick Bread

Cuisine: American

Keyword: banana bread

Servings: 8 Servings

Calories: 320 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 1/3 cup sugar
• 1/3 cup light brown sugar, packed
• 1/3 cup butter, softened
• 2 eggs
• 3 Tbsp buttermilk
• 1 1/2 cups mashed banana
• 2 cups AP flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tsp cinnamon
• 1 tsp. vanilla extract
• 2 Tbsp turbinado sugar, for topping

Instructions

1. Preheat oven to 350 degrees. Coat a 9x5x3 loaf pan with nonstick cooking spray. Set aside. 

2. Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Combine mashed banana and buttermilk in a small bowl.

5. Add banana mixture to creamed mixture and beat on medium speed until just combined, about 1 minute.

6. Add flour, baking powder, baking soda, salt, and cinnamon to the bowl and mix until just combined.

7. Stir in vanilla, being careful not to over mix.

8. Pour batter into prepared pan and sprinkle the top with turbinado sugar.

9. Bake for one hour or until a toothpick inserted into the center comes out clean. Begin checking it at 50 mins to be sure not to over-bake.

10. Let banana bread cool in pan for 10 minutes before removing to cool on a wire rack.
11. Serve warm or cooled to room temperature.

Recipe Notes

• Less mixing is more in this recipe.. Have a light hand when combining ingredients to ensure a tender crumb.
• Don't have buttermilk handy? My Grandma called for "sour milk"...stir a light splash of plain vinegar into whole milk as an easy replacement.
• Turbinado sugar is a large crystal grain sugar that adds extra crunch to the crust. It's perfection, but granulated sugar will work in a pinch!
• Store the banana bread at room temperature for 3 days, after that pop it into the frig! It's delish toasted too!

Nutrition Facts

Banana Bread

Amount Per Serving

Calories 320 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 61mg20%

Sodium 317mg14%

Potassium 282mg8%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 25g28%

Protein 5g10%

Vitamin A 330IU7%

Vitamin C 3.6mg4%

Calcium 61mg6%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in October 2015 but was republished with step-by-step photos and tips in October 2018.