Here’s just one more banana bread recipe to be put out there among the rest, but it’s a very good one!
We all end up with extra ripe bananas at one time or another, right?
I put mine in a zip-top bag in the freezer until I have enough to make banana bread. Don’t you?
Well, if you don’t you can now start saving those overripe bananas. You will be happy you did and so will your neighbors, friends, and co-workers.
Try our Pumpkin Muffins!
Moist Banana Bread Recipe
This recipe makes 2 loaves. So share one with a neighbor or co-workers.
Preheat oven to 325 degrees F.
Prepare two loaf pans with non-stick spray and parchment paper slings.
You might also be interested in our Apple Butter Bread!
This is a moist and perfectly dense bread. Some people like to add sour cream to their recipes. We like the addition of buttermilk as it adds the perfect amount of moisture.
Whisk flour, salt, baking powder, and baking soda together, set aside.
In a large bowl, cream sugar, and butter.
Mix in eggs, one at a time, then add the bananas.
Add dry ingredients and the room temperature buttermilk, alternating until incorporated, ending with the dry. Do not over mix. If you like add some chopped walnuts or pecans at this point.
Pour the batter in the prepared loaf pans, dividing equally.
Bake for one hour or until a toothpick inserted in the middle comes out clean. Watch carefully, all ovens are not the same.
Cool completely on a wire rack.
This texture makes it really simple to slice a piece and pop it in the toaster to warm slightly. You could also toss in a small handful of nuts if you’re so inclined.
This easy recipe has all the things you look for in moist banana bread. The texture, the denseness, and the full banana flavor all come together perfectly.
Check out our Cinnamon Raisin Bread!
Simple Banana Bread Recipe
Easy And Moist Banana Bread Recipe
Ingredients
- 3 cups flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1 cup sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 5 – 6 very ripe bananas
Instructions
- Preheat oven to 325 degrees.
- Prepare two loaf pans with non-stick spray and parchment paper slings.
- Whisk flour, salt, baking powder and baking soda together, set aside.
- In a separate bowl, cream sugar, and butter.
- Mix in eggs, one at a time, then add the bananas.
- Add dry ingredients and buttermilk, alternating until incorporated, ending with the the dry. Do not over mix.
- Bake in prepared 9×5 loaf pans for one hour or until a toothpick comes out clean. Watch carefully, all ovens are not the same.
Notes
Nutrition
Recipe adapted from kitchenconfidante
Comments
Jennifer Dodrill @ All-In-One-Mom
March 8, 2016I just told my daughter last night that we need to make some banana bread! Thanks for the recipe!
Jerusha (TheDisneyChef.com)
March 8, 2016I’m obsessed with collecting banana bread recipes and I can’t wait to add this to my repertoire! Thank you for taking the time to share this with all of us! – Jerusha, TheDisneyChef.com
DSTR
March 8, 2016Thank you, Jerusha!
Morgan Prince
March 9, 2016Oh that does look yummy, if I baked this though I’d end up eating it all myself because no one else in our house likes bananas!
#AllAboutYou
Elizabeth @ Guilty Chocoholic Mama
March 9, 2016Yum! LOVE the idea of using buttermilk. Naturally: do I have a single overripe bananas anywhere in my house right now when I normally have about 10? No. But I will soon. Have printed your recipe for when my bananas cooperate!
DSTR
March 10, 2016Thank you, Elizabeth! I always have overripe bananas in my freezer, always. 🙂
Laurie
March 9, 2016Banana bread is a personal favorite of mine! Thanks so much for sharing your recipe! Look forward to trying it 🙂 Pinned and tweeted.
Diana Stevan
March 10, 2016Looks like a great banana bread. I’m looking forward to trying it. Thank you.
DSTR
March 10, 2016Thank you, Diana!
Megan Retherford
March 10, 2016Looks so yummy! #shineboghop
https://www.meganretherford.com/blueberry-chia-metabolic-smoothie/
DSTR
March 10, 2016Thanks, Megan!
Rachel (Lifeathomewithmrsb)
March 10, 2016I love making banana bread! two things though – 1, i didn’t know you could freeze bananas! 2, i have not thought about toasting it either! thanks for the tips! #brillblogposts
DSTR
March 10, 2016Rachel, I freeze them all the time. We usually only have one or two at a time, so I just put them in a ziploc bag in the freezer. Thanks for stopping by!
Rose Atwater
March 11, 2016I have my own banana bread recipe that has been passed down through the generations of my family. However, I love branching out and trying others’ recipes! I added this one to my list! Thanks for linking up with Delicious Dishes Recipe Party!
DSTR
March 12, 2016Thank you, Rose!
Chellie
March 12, 2016Gotta love a great banana bread recipe! I love that this recipe makes 2 loaves so you have on for sharing. I keep my bananas in the freezer too if we don’t get to them in time. Thanks for sharing at From the Archives Friday
swathi
March 14, 2016Banana bread is looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting
Jenny
March 15, 2016Oh I have a soft spot for banana bread. Yum! Thanks for linking up to #ShareWithMe.
April R - Uncookie Cutter
March 16, 2016I can almost smell it, it looks so good! Pinning and thanks for sharing! I love banana bread 🙂
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Christine | Mid-Life Croissant
March 19, 2016mmm. I like the buttermilk in there. I’ve gotta try this. Thanks for sharing at #SaucySaturdays.
DSTR
March 21, 2016I hope you enjoy it, Christine!
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Naveed Delattre
May 8, 2020very delicious. I just baked it and couldn’t resist having a slice. thank you for sharing the recipe/