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!
- 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
- 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.