The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Best Banana Bread

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Jean L's picture
Jean L

My Best Banana Bread

I would like to share my recipe for Banana Bread Recipe.  It is a never fail, easy recipe and rates A+ for my family.  Enjoy!

 

"Buttermilk is the secret ingredient in this moist, nutty loaf. This bread freezes well."

 

Ingredients:

2 eggs, beaten

1/3 cup buttermilk

1/2 cup vegetable oil

3 mashed ripe bananas (approx. 1 + cups)

3/4 cups white sugar

1/4 cup brown sugar

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans

(optional)

 

1.

Preheat oven to 325 degrees F. Spray one 9x5 inch loaf pan with non-stick spray coating.

2.

Sift together the sugar, flour, baking soda and salt.

3.

 Blend together the eggs and buttermilk, add to dry mixture, then add oil and bananas,  stir in pecans. Mix well.

4.

Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

cherryadia's picture
cherryadia

Thank you, Jean, for sharing your recipe!

I have some bananas that I need to finish real quick, and I think I will bake this tonight! Thank you!

Maverick's picture
Maverick

One trick I use to get my family to eat whole wheat is to substitute white whole wheat in quick breads (especially banana bread). They cannot tell the difference at all (nor can I). I have a favorite banana bread recipe, but I like the thought of buttermilk so I think I will try this one next time. I also like the idea of a little brown sugar.

kneading's picture
kneading

A long time ago I stopped trying other banana bread recipes because my family loves mine. It's almost exactly like this one however without the buttermilk.

I will have to try your "secret ingredient" now.  Mine also calls for 1 tsp. of vanilla.I have used half white whole wheat flour and you can't tell the difference, it's

very moist  either way.  Kathy

 

Stuart Borken's picture
Stuart Borken

Most bakers don't have buttermilk available.  I use whole milk or half and half whatever you have on hand.  Then add 2 teaspoons of white vinegar to it and let it sit and curdle for a while during the time you are getting everything else ready.  Then use it for your recipe.

Stu B.

Maverick's picture
Maverick

Dried buttermilk is great to have around. I can never tell the differnence between using this (plus water) vs the stuff you buy at the store. Of course true buttermilk (vs the stuff sold at local grocery stores) is really hard to find.