Everyone needs a go-to recipe for banana bread, and this one is where your search ends. It’s been my recipe for years, and is loved by all.
So here’s a little background on this recipe- in the summer of 2013, my mom underwent a cardiac triple bypass surgery. After she was discharged from the hospital, her friends and loved ones came in droves to visit her. I kid you not, every single person that swung by came with a basket or bag full of fresh fruit. The sentiment was very thoughtful and sweet, but the bananas were browning faster than we could eat them. So to fix this “problem” I started baking loaves and loaves of banana bread, which were offered to the very people who were replenishing our banana stock 🤣 Here is a picture of my son (back then he was an only child. Also, I can’t believe how small he was!) admiring his and my Papa’s (Allah Yerhamo) organizing skills after a particularly busy night 😂
The recipe came about after several tweeks and changes, based on what I had available at the time. Since then it has become a cult favorite (I know that sounds overdone, but I’m serious. My husband comes home from work with requests from his coworkers for it approximately once a week!), and is something that I almost always have one hand because my kids love it just as much. I hope that it becomes a favorite for you and your loved ones as well ❤️
The Best Banana Bread
- 2 bananas, mashed (approximately ¾ - 1 cup mashed)
- 1 large egg
- ½ cup buttermilk
- ½ cup neutral flavored oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups all-purpose flour
- 1 ¼ cups granulated sugar (increase to 1½ cups if a sweeter bread is preferred)
Preheat oven to 325°F and set aside a greased loaf pan.
In a large bowl, combine mashed bananas, egg, buttermilk, oil, and vanilla. Mix well.
Add cinnamon, baking soda, and salt, and mix until thoroughly combined. Add all-purpose flour and sugar, and mix until the batter comes together.
Transfer batter to loaf pan and bake for 70 to 80 minutes, until an inserted toothpick comes out clean. Allow the banana bread to rest for 20 minutes, then transfer to a wire rack and cool completely.
Check the banana bread at the one-hour point of baking. If it is browning too fast, loosely tent with foil.
Adapted from Allrecipes.