Do you make a loaf of banana bread because you have overripe bananas or do you buy bananas, overripe them, just so you can make banana bread? Like which one came first, the chicken or the egg? For this banana bread recipe, the overripe bananas came first but next time – I’m going to buy a ton of bananas just so we can make banana bread. LOL! I’ve gone bananas. After this recipe, I’m also sharing my banana bread muffins. If you love muffin tops, then you’re going to love those.
INGREDIENTS for banana bread
Check for these ingredients in your pantry and follow my easy banana bread recipe:
Sugar – I used white sugar for this banana bread recipe. I haven’t used brown sugar but will let you know on the next bake how that turns out color and taste-wise.
Butter – Make sure to let your butter soften (not melted) before creaming it with the sugar on the mixer or they will just clump together. If you forgot to let it sit on the counter for some time before baking, cut the butter into slices and place it on the microwave for 5 seconds at a time then checking if they are already soft – not melted.
Flour – I used all-purpose flour to make banana bread.
Baking Soda – Make sure it is not expired
2 Eggs – Make sure use room temperature eggs
Vanilla Extract – I found imitation vanilla extract in the store which is way cheaper but I still use the pure vanilla extract. Not sure how the imitation one would taste like.
Walnuts – For this banana bread recipe, I only used 1/2 cup plus extra for the top. Next time, I would like to increase it to 3/4 cup. Only cause I love walnuts and I would also add more to the top. The kids didn’t want the walnuts, so depending on who you’re serving it to, adjust accordingly.
Buttermilk – Buttermilk makes banana bread moist. If you don’t buttermilk on hand, just use 2 tsp of lemon juice or vinegar + whole milk to fill the required cup size.
Bananas – I used 4 overripe bananas for this recipe. The bananas I had were pretty long so it yielded more batter so I used the extra to make banana bread muffins as I didn’t want my loaf pan to overflow. If you love muffin tops, make sure to follow my banana bread muffin recipe. It’s the same ingredients, just different cooking time and baking pan preparation.
suggested TOOLS TO MAKE BANANA BREAD
Mixer – Stand mixer or hand mixer to cream the butter and sugar. I do suggest investing in a stand mixer if you’re going to be baking a lot. You’ll get a good deal during Black Friday if you wish to wait. I did buy a hand mixer once and it was a lot of work. Not only on the arms but also – you need to hold it the whole time versus a stand mixer that you can leave to do the work while you prepare other things.
Loaf Pan – I used a Pyrex glass 1.5-quart loaf pan. I find glass dishes easier to clean. Anything I can put on the dishwasher versus manual washing will always be better! A metal loaf pan will work too though or even those disposable aluminum pans if you intend to give this banana bread as gifts to neighbors and friends. Rachel Ray has a loaf pan with a removable insert.
Parchment Paper – You should grease your pan before putting the banana bread batter but to really make it easy to take out after baking, use a parchment paper at least on the longer sides and bottom. The shorter side of the pan – I just brush with butter.
BANANA BREAD RECIPE
- 1 cup of sugar
- 1/2 cup unsalted butter, softened
- 1.5 cups all-purpose flour (sifted)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup walnuts + extra for topping
- 1/4 cup buttermilk (2 tsp of lemon juice then add milk until it reaches the 1/4-cup line. Let stand for five minutes.)
- 4 overripe bananas (mashed)
- Preheat the oven to 350ºF.
- Butter your loaf pan or line it with parchment paper for easy pull.
- In a mixer, cream softened butter and sugar until light and fluffy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Put the mixer on low and add the eggs, beating after each addition. Then add the vanilla, buttermilk, and mashed bananas.
- Add the flour mixture to the mixer, a little at a time, and mix until just combined.
- Pour the batter to prepared pan, 1/2 to 2/3 full only (it will rise). Leftover batter can be made into muffins (my favorite).
- Top with some walnuts then bake for approximately 1 hour or until a toothpick inserted comes out clean.
- Remove from the oven and place it in a cooling rack. Enjoy!
BAKING TIPS FOR MAKING BANANA BREAD
Do not use underripe bananas to make banana bread – It really just won’t work. For overripe bananas, you can use anywhere from – it has dark spots to its totally black. You can roast bananas to ripen them but I just haven’t tried it yet. One of these days!
Do not overmix your ingredients – After you cream your butter and sugar, when it comes to mixing the dry ingredients and wet ingredients, make sure not to overdo it so your banana bread will remain moist.
Do not fill your pan to the rim – Since loaf pans vary by size by a few inches and so does the bananas we all have, we will all have different amounts of batter. Make sure to not overfill your loaf pan – just 2/3 full as the banana bread will rise in the oven.
Check for doneness with a toothpick or even a bbq stick – My suggested baking time is 1 hour but ovens vary. To check whether your banana bread is ready, insert a toothpick and if it comes out with wet batter or moist crumbs clinging to the toothpick then it is not ready yet. A better idea so you don’t have to take out your pan from the oven is to use a long bbq stick. Make sure not to accidentally touch the inside of the oven while inserting the stick.
Do not slice immediately – Immediately take the banana bread out of the pan once baked but do not slice it yet. Let it cool a bit so you have a more solid yet still moist bread. Let it cool completely before transferring to an airtight container.