Like we all do, from time to time, I had a couple of bananas that were turning brown-ish, and I have a house full of company in town right now, so I made my FAVORITE Buttermilk Banana Bread recipe. This is another one I have worked on for YEARS, taking tips from various cookbooks with trial and error results.
You can absolutely RELY on this recipe, but be aware it makes a healthy amount of batter. If you don’t have a large loaf pan (bigger than 9 by 5 inches) then you can easily divide this batter between 2 loaf pans. Enjoy!
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 medium overripe bananas, mashed with a fork (about 1 cup)
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup canola oil (or your preferred cooking oil)
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
Optional: add 1 cup chopped, toasted walnuts or pecans to the batter
Optional: sprinkle top of loaf with mini chocolate chips (and nuts, if nuts were desired) to make a crust on top
- Preheat the oven to 350°F. Prepare baking pan by spraying a 9 by 5 inch (no smaller) loaf pan with cooking spray, or else butter and add a sheet of buttered parchment paper, and set aside. Use 2 loaf pans if your pan is any smaller than 9×5 or else it will spill over in the oven.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a large bowl, whisk together the mashed banana and the eggs. Add the buttermilk, oil, sugar, and vanilla and mix well.
- Stir the dry ingredients into the wet ingredients until just combined. Do not over mix. Pour the batter into the prepared baking pan(s).
- Bake for 1 hour to 1 hour and 10 minutes. When a toothpick is inserted into the center of the bread, it should come out with moist crumbs but with no raw batter on it.
- Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator*.
*It may not be common to store banana bread in the refrigerator. But, this bread gets EVEN BETTER after it’s been covered in the refrigerator for a few hours. If you’re making this for breakfast, I recommend making it the night before.
This loaf will rise, so make sure to have a large enough loaf pan – which should not be filled more than 2/3 full before baking or else it will overflow.
To ensure the loaf will release from the pan, I like to butter, then add parchment paper and butter again. Dust lightly with flour before adding batter.
Optional: add 1/4 cup of semisweet chocolate chips to the top of the batter before baking (or also chopped nuts, if nuts were desired) to form a crust on top. The chocolate chip topping makes the bread more like a dessert.