This. Is. The. Best. Banana. Bread.
I don’t like to label any of our recipes the “best” because I’m a sympathetic human and I know that each person is going to have a different palette than the next. That obviously makes for a lot of “best” recipes, but what may be delicious to you, could be an unpleasant experience to me.
But if you don’t like this recipe, then you clearly do not like Banana Bread. Period. No if’s and’s or but’s about it.
I have tried making banana bread many times over the years and it has been to no avail. I mean, I’ve seen some successes here and there, but the recipes never really had me feeling satisfied. Either they were too dry and crumbly, or just too moist and you couldn’t pick it up and eat it with your hands- that usually meant that it was too eggy, and I don’t want to taste the eggs in my baking. I also grew up eating one particular person’s banana bread “from the box” but it was just never good. Always reminded me of cheap muffin mixes that you could get at the store for 89 cents… no thanks.
But this recipe…. this recipe hits the nail right on the head!
It’s a wonderful combination of a soft and tender center, yet dense enough structure that you can eat it with your hands straight out of the pan! (Maybe let it cool down some though? I recently burned my right hand- second degree, but still incredibly, lingeringly painful for a few days- be careful with hot things guys!) Smear a piece of this bread with some butter and you have got yourself a delectable, home-baked breakfast that is sure to make your day a great day.
What you will need:
- All Purpose Flour
- Granulated Sugar
- Baking Soda
- Kosher Salt
- Vegetable Oil
- 1 3/4 cup All Purpose Flour
- 1 1/2 cup Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 cup Mashed Bananas
- 2 Large Eggs
- 3/8 cup Buttermilk
- 1 tsp Vanilla Extract
- 1/2 cup Vegetable Oil
- Preheat your oven to 325 degrees Fahrenheit.
- Prepare an 8" x 4" bread pan (we use glass- it makes for a great presentation!) and using your impeccably clean hands, smear butter over the entire pan. Sprinkle with flour and set aside.
- In a medium bowl, take 2 1/2 regular sized, peeled bananas and, using a potato masher (or fork), mash the bananas until they have a pudding consistency, Lumps are okay, but you want the bananas as smooth as possible. Keep adding bits of banana if you haven't reached one cup yet.
- To your bananas, add your eggs, buttermilk, oil and vanilla and whisk to mix.
- In the bowl of your stand mixer, or with a hand mixer, add your flour, sugar, baking soda and salt, and whisk to combine.
- Add your wet ingredients to the flour in your stand mixer and on medium speed, mix until just combined.
- Pour batter into your prepared bread pan and bake at 325 degrees Fahrenheit for 1 hour and 15 min. Remove from the oven and place the pan on a cool surface for 5 minutes.
- Flip the bread over onto a clean surface and remove from pan. Slice and enjoy!