Best Ever Banana Bread

Best Ever Banana Bread Recipe

This is honestly the best banana bread recipe ever! It’s basically my easy banana bread but with brown butter, buttermilk, and roasted bananas to give the bread the ultimate flavor and texture. Just take a look at the reviews and photos from people who have made it on Pinterest.

Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.

It can easily be enjoyed in place of dessert or for breakfast. It also makes a great snack between meals. And it can be made gluten free.

This best banana bread recipe is so moist and absolutely the most delicious bread you will ever taste. Why is this banana bread is so incredible?

 

Common questions about Best Ever Banana Bread

Why are cup measurements not given for the bananas?

This recipe calls for roasting the bananas in their skin. You would not be able to measure out x cup amount before roasting. Choose the largest bananas you see in the market and you will have success with the recipe.

What can I use besides buttermilk?

You can replace the buttermilk in this recipe with plain yogurt or sour cream. Greek yogurt works best.

Can I use frozen bananas to make this bread?

While I’ve not done this myself, a reader has. She placed the frozen bananas directly in the oven to roast. She didn’t thaw them and the recipe came out perfect.

 

Ingredients

  • 4 large very ripe bananas
  • ½ cup (113 grams) unsalted butter
  • ¾ cup (158 grams) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60 milliliters) buttermilk, room temperature
  • 2 cups (260 grams) all-purpose flour, sifted
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (57 grams) chopped walnuts, optional

Instructions

  1. Preheat your oven to 350ºF.
  2. Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
  3. While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
  4. Lightly grease and flour a 9×5-inch loaf pan. Set aside.
  5. In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
  7. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
  8. Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
  9. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

Notes

  1. Cup measurements are not given for the bananas because they are roasted in their skin. There’s no way to measure them before roasting. Choose the largest bananas when shopping for this recipe and you should have great results.
  2. Place the roasted banana in the refrigerator to speed up the cooling process.
  3. Greek yogurt or sour cream can be used in place of buttermilk.
  4. Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.

Make ahead tip

  1. The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
  2. Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.