Just like my favorite cheesecake, tried-and-true lasagna, incredible french bread rolls, this banana bread is my all-time favorite if it’s kind. In fact, it is the only banana bread recipe I’ve made in years. Unlike the dark-flecked variety of banana bread (which is delicious in it’s own right), this bread is light, both in color and texture, and it has a wonderful buttery crust that is my favorite part. I’ve played around with the recipe, messing with the amount of sugar/bananas, so check out the notes in the recipe to see what works!
Often times, I'll decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious!
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup mashed bananas (I use about 3 average sized bananas)
- 4 tablespoons buttermilk
- 1/2 teaspoon vanilla
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
Directions
- Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
- In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)
[...] Recipe adapted from Mel’s Kitchen Cafe [...]
WOW!!! Just found this site through Two Peas and Their Pod. Love the recipes and will be adding you to my favorties. Paulette
Love this recipe. Never used buttermilk in my banana bread and chance would have it that there were both *ripe* bananas and buttermilk in the kitchen. Wonderful results tho mine came out with a darker crust. Probably my pan/oven combo. I mixed it up a little and added a peanut butter cream ribbon on the inside and candied peanuts on the top. Would not have worked without your terrific recipe as a basis. Thanks Melanie!
The bread is in the oven now. The batter is SO DELICIOUS I can’t wait to taste the actual bread! Thank you so much for the recipe.
I made this this week for my son’s class as mini muffins and made double the recipe so we had some for home too. Figured they’d be around a while since I made a lot but my son who is pretty picky gobbled them down. Love the recipe. Thanks!
Wow, this recipe is so good that eating bananas by themselves seems like a waste. It never seems like bananas last long enough…but now, it’ll feel like they last too long. So yummy! Thanks for the recipe.
Are you using powder buttermilk or liquid? I have powdered buttermilk and I’m not sure if I should use 4 table spoons of powered or 4 of it converted into liquid…
Ioana – I always use fresh buttermilk. If you use powdered buttermilk, convert it into liquid before using.
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Best banana bread ever!!! I’m glad my husband isn’t a fan of banana bread, now I don’t have to share.
Wow Mel (and thank you Aunt Marilyn). I wish that I had made two loaves! I had three bananas which were a little too ripe to eat and thought I’d make some bread. Knew that I loved your breads so I came looking here for a recipe and wow, was it delicious! That loaf was rationed out and lasted all of ten minutes (amongst those at my mom’s for Sunday dinner). Better than cake was one comment…and I loved how the top became a little crusty and just perfect–the end piece was so delicious (unlike some breads!) All I know is that I bought more bananas today at the store so that I could make some more since two little slices weren’t enough to satisfy me! Thanks for another great recipe!!!
Oh my, best banana bread I’ve ever made. Its light, buttery and moist! So glad I tried this! I subbed half and half with a tsp of vinegar for the buttermilk. Worked out great!
I just made this bread the other day and I have to say it is the absolute BEST recipe for banana bread I have ever used!!! I have never been much of a fan and am very particualr about bananas, but it was seriously amazing! I love your blog so much and use your recipes ALL the time!
Oh p.s. I swirled a big ‘ole glob of melted chocolate in it…..hmmm I wonder if that’s why is was so crazy delish….
[...] disappointed in the texture. This one is so great in muffin form OR in loaf form. It is from Mel’s Kitchen Cafe. This bread has come out perfect each time I’ve made it. It is wonderfully sweet and [...]
This is awesome! I decreased the sugar to one cup and made them as muffins. I got 24 muffins, but I wished I had made them a tad bigger….I had just cleaned my oven and didn’t want them to spill over so I filled them half full…probably 2/3 full is better. They were really moist and yummy. I like the lighter color for a change. Thanks for another winner!
Hi there! I’m looking for a banana bread recipe that I can add peanut butter and reese’s cups to. I’m wondering if that work with yours? this recipe sounds great!
Naomi – I’ve never tried that but I think it’s definitely worth attempting. You’ll have to play around with amounts but I’m guessing it should work just fine. Sounds delicious!
I just made the lower sugar/higher banana modification. It turned out great! It’s not too sweet and it is sooo moist. I can’t wait for my kids to come home from school to try it. I think they’ll like the way it looks better than the regular, darker banana breads. This will definitely be my new banana bread recipe to use. Thank you!
This was good – but a bit too sweet for my taste. Has anyone tried using some whole wheat or cutting down on the sugar?
Very good! I have a banana bread recipe that I have been using for years and this one is far better! I like how light and fluffy this bread is!
[...] From Mel’s Kitchen Café [...]
I’m with you on the buttery crust – that was my favorite part, too! I made this a couple of days ago – it took several minutes more than yours & it was not a pretty blond color like yours. It was a little too brown around the edges. After reading through the comments I think the issue might be my pan – stoneware? I think I’ll try glass or aluminum next time & see what happens.
Regardless of that, my husband doesn’t care for bananas or banana bread, but he has not stopped raving about this bread! He ate most of the loaf & enjoyed every bite! I don’t know that I’ve ever seen him quite so unexpectedly impressed with a recipe. Made my day! Thanks once again, Mel!
would you be able to add nuts to this?
Shron – sure! I think nuts would be great.
I made these as muffins and my 15 month old daughter has been enjoying one every day for breakfast…Thanks!!!
This will seem like a silly question, but how do you grease and flour your pans? Also, do the bananas need to really, really ripe? I’ve read other recipes in the past that call for browning bananas. Thanks, Mel!
Susannah – I usually take the easy way out and use the Baker’s Joy spray that has grease and flour combined. It is a beautiful thing. If I don’t have that then I simply coat the pan with cooking spray, tap some flour in and around (tapping out the excess) and call it good. As for the bananas, I use any banana that doesn’t have green on it, preferably with a few brown specks. I’m not overly particular and I’ve never browned my own bananas – I just use what I have (as long as they aren’t green!).
Thanks, Mel! I will be trying this VERY SOON!
Can’t wait! Do you just get the Baker’s Joy spray in the baking section at the grocery store?
Susannah – yes, the Baker’s Joy is right next to all the other cooking sprays/oils. Good luck!
I made this tonight fora Bible study that my husband and I host and it was really delicious! I read the comment about sugaring the pan instead of flouring it and it was a huge bust for the regular loaf size pan. The sugar melted and burned the whole outside if one side of the bread, but I also made a tiny loaf and the sugaring worked great on it because there was lesser cook time I guess. The recipe itself was amazing andmy dough rose nice and dome like when cooked. I added 3 bananas but 4 wouldn’t hurt the bread either. I’m going to try remaking this.. Maybe using some applesauce instead of some of all that butter and definitely for the pan..w won’t be trying the sugaring again!
Had some bananas that were getting very ripe so I was looking for a good banana bread. Remembered to check your site first and found this recipe. Absolutely loved it! The texture and taste is a little different from traditional banana bread, which I preferred. My pan is dark so the edges browned a bit (and made sort of a crust), but the taste was incredible! Guess I get to shop for new loaf pans now! Thanks again for another great recipe!
Have you tried freezing the finished product? I am planning on making muffins and freezing them for a brunch next week. That is if they last that long… judging by all the comments I think may be making a second batch!
Adrienne – I freeze the baked bread all the time so I’m guessing the muffins should freeze just fine!
I maybe buy bananas and let them sit on my counter for a while JUST so I can make this bread. It is amazzzzing! I love a slice warm spread with peanut butter and nutella. Oh my goodness. So yummy. I don’t think I can ever go back to the darker version of banana bread again! Thanks for the recipe!
[...] recipe is from one of my favorite food blogs, Mel’s Kitchen Cafe and it is a recipe that she originally got from her aunt. It’s funny because when I [...]
If I don’t have store bought buttermilk can I fake it some how? Will it taste as good?
Sarah – I always use storebought buttermilk but I know others have used the 1 cup of milk mixed with 1 tablespoon lemon juice or white vinegar method (spooning out what is needed for this recipe after the lemon juice/milk mixture has rested for a few minutes). It’s worth a try!
Hi Mel, I’m making this bread tonight in a non-stick dark 9×5 loaf pan. I followed the directions exactly, but I’m going on an additional 10 minutes cooking time. The middle is still jiggly and raw in side. Not sure what I’m doing wrong. Do I need to use a different pan? Also, the top is getting really brown/overcooked. There must be something I’m missing here. I’ll pull it out in a bit and check. I’m sure the inside will still taste okay, but it definitely doesn’t look as good and light as your photos. Thanks for your help!
Hi Susannah – yes, the pan can definitely make a difference with the final look of the bread. Chances are your bread will bake up just fine in the dark pan (and additional time may not be a bad thing based on your oven temperature, pan, etc.) but I always use a very light-colored aluminum pan which is probably why the crust is lighter on mine. I hope you liked the finished result – let me know if you have any other questions for me!
Thanks, Mel. The bread tastes great, but I’ll try a lighter pan next time.
I added 1/2 cup chopped dates and touch of Cinnamon and yummmy…..i actually wanted to make 2 different cakes but ….combined instead for a success !
Have you tried making this as a cake? I am looking for a recipe I can use for a first birthday cake. Also, have you tried using whole wheat? Thanks!!
I made this as a cake can’t fault it delishous!
Ashley – I’ve never made it as a cake but it’s probably worth a try. Sorry I can’t offer much advice on pan size or baking time. I’ve subbed half whole wheat flour before and it works out great.
I’ve made this a BUNCH of times! It’s so yummy! Thanks for sharing!
Best banana bread ever!! Cant tell you how much I love your blog…you have a ton of great stuff and have helped turn me into a better cook. Best wishes to you and your growing family.
[...] recommendation and tried Janssen’s delish homemade ranch dressing, as well as Mel’s banana bread. Dinner was an old favorite of CK’s — Milly’s tried ‘n true chicken and [...]
I was bummed because this was the first recipe I haven’t like on this site, and I LOVE and make a lot of things off this site. My whole family thought the flavor was lacking…it’s not like I left anything out, or that I’m a beginner at baking. The bananas were perfectly ripe…I can’t put my finger on it. It was moist and had a great color, but the flavor just wasn’t there. Maybe it’s one of those breads that needs to set out for a couple of hours before you eat it? We seriously put gobs of nutella on it to help the flavor.
[...] from Mel’s Kitchen Cafe [...]
Hi just had to post a comment…FABULOUS! My son was coming down to see me and said mmm would love some Banana bread…and so came here …The BEST recipe for Banana bread I have EVER made…..it even looked the same!
I am excited about this recipe and have it in the oven now! The batter is heavenly. Can’t wait to try the finished product.
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This is in my oven right now and the smell is so intoxicating, I wish I could bottle it! I’m making it for a friend who just had a baby, but I kinda wanna keep it for myself and stop at the store and buy her a package of Oreos for desert! Just kidding. Kind of. Actually, the whole meal is from your site! I’m taking the best sloppy joes (they really are) and French bread rolls! bthanks for your amazing-ness!
Made this today, turned out great. I did alter it to make it GF , tho.
Thanks for recipe.
This is good. Definately on the sweeter end of banana bread.
Also nearly burnt it in my stone loaf pan.
This was delicious! I am a true connoisseur of banana bread and have tried countless recipes…this may be the best I’ve tasted! I reduced the sugar to one cup and increased the bananas…I think that was the key. Super moist with just a subtle sweetness. Thanks so much!
Ok, I made a version of this bread this morning, and it took me a while to get this together without coffee in me (I was trying to wait for my coffee to drink with – so glad I waited). I followed as closely as I could. I made this with 1/2 whole wheat and 1/2 unbleached white flour (a homemade mix). I love nuts, so I had to add some walnuts to the last portion of the batter for muffins. Both ways, with or without nuts were delicious. The muffins didn’t come out as light as the pic, but I am pretty positive it is the 1/2 whole wheat flour. They were so fluffy and light even with the ww flour. The batter made 17 muffins and there’s only one left for tomorrow’s coffee (hopefully I can get to it before my husband). Thanks for this delicious treat. (Oh, by the way it only took about 13 minutes for the muffins to come out on my 12 muffin tin and almost 20 minutes for the 5 in my stoneware, baked separately).
turned them into muffins and they were greaaaaaaaaaat~ the top wasn’t as brown as I expected them to be but still~ it was moist and soft. I’ll try adding chocolate chips and almonds next time.
)
I made this banana bread recently and it was so delicious. One question…I made mini loaves and froze what we did not eat. I froze them in tin foil, individually, then put them in ziploc bags. This is how I freeze all my quick breads and have no problem. However, when I defrosted this bread, the top was very wet and sticky. I wonder if you know what the problem could be, thanks.
Teresa – I don’t freeze bread in tin foil (I usually wrap in plastic wrap and then put in a ziploc bag) so I don’t know if it was due to that or not. I know when I’ve defrosted this banana bread, the top tends to be slightly sticky but not so much that it is inedible. Perhaps it is just the bread recipe that makes it that way.
I usually leave the heel for my husband. I cut off the heel and ate the next piece and a groan escaped my lips. The crust was so good that I quickly returned to snag the heel before anyone else noticed that I had cut it. The only change I made was to add a handful of semi-sweet chocolate chips. It needs nothing and would be great even without the chips. Go get that 5 year old again and tell him to hug you AND pat you on the back. Well done! We are heading out to dinner, but I think my dinner will be ruined by then.
Mel,
Why are there no brown flecks of banana in it? My bananas were older and usually when I’ve used other recipes there are dark flecks throughout the bread. Is this because of the buttermilk? It was delicious but I’m just curious. Thanks!
Heidi – I think it has something to do with the buttermilk but I’m not 100% sure.
Can i add chocolate chips to the mix to make the cake?
Bea – I think other commenters have added chocolate chips to this.
Oh my! This is sooo good!! I am also one that does not care for the heavy, dark, rotten-banana flavored breads. This one is not like that at all! It will most definitely be my go-to recipe to make when I have bananas around. Only changes I made were to use 1/2 whole wheat flour, 1/2 regular, added 1 tsp. cinnamon, and added chopped pecans. I also made them as muffins (only have a dark bread pan and didn’t want the outside too dark like some other commenters said) and they were perfect! Thanks for the yummy recipe!!
Mel, I’ve just started experimenting with coconut oil. So, I’m wondering if you’re at all familiar with it and if I’d be able to substitute that for the butter? I can’t imagine it would taste bad!
Carolyn – I’m only vaguely familiar with coconut oil although I have a jar I’m going to use in some muffins this week.
I think you could probably use it in this recipe…I just can’t guarantee results since I haven’t tried it myself. Good luck if you decide to experiment!
You sound as familiar with it as I am! This is my first jar that I’ve purchased. This coconut oil thing seems to be taking over and I’m going to try to get on board. I’ll let you know the outcome with the bread!
So they turned out incredibly delicious with coconut oil. I felt like I could taste coconut a little, which I loved. Also, there was a crispiness to the outer shell of the muffin which I found to be amazing:)!!! Because I’ve never made the recipe the “Mel” way, they may have that crispiness either way, but man, they were GOOD!
What a great recipe! I have one that is similar but I decided to try yours and this is my new favorite! I love the flavor and the texture. It was a little sweet for me so I did cut back on the sugar significantly, by about 1/2 cup. I thought I would add that the more ripe the bananas are, the sweeter they are going to be– just something to keep in mind in case others thought this was a little on the sweet side too. Thanks for the recipe! I will make this again and again.