Soft, moist banana bread made with ripe bananas, buttermilk, vanilla, and optional add-ins like walnuts, raisins, or chocolate chips.
Let me tell you about the time banana bread saved me. It was one of those weeks—you know, where everything feels a little off-kilter, and even the smallest task feels monumental? I came home one day and noticed three bananas sitting on the counter, way past their prime. They looked so sad, all brown and mushy, like they were about to give up on life entirely.
I almost threw them out, but something stopped me. My grandma used to say, “Never waste a good banana,” and I could practically hear her voice in my head. So, I pulled out my old recipe notebook (complete with some coffee stains and a few doodles from bored moments), and an hour later, the smell of baking banana bread filled my tiny kitchen. It was like flipping a switch—suddenly, the week didn’t seem so bad anymore.
This banana bread isn’t just a recipe; it’s a little slice of comfort. It’s the kind of thing you can whip up without a ton of effort but still feel like you’ve accomplished something. Plus, who doesn’t love the smell of bananas and vanilla wafting through the house?
Why You’ll Love This Banana Bread Recipe?
- Ridiculously easy: Even if you’re not a baker, you can pull this off. It’s basically foolproof.
- Customizable comfort: Add chocolate chips, swap in pecans, or go classic—your bread, your rules.
- Moist and tender: Thanks to the ripe bananas and buttermilk, this bread stays soft for days (if it lasts that long).
- That nostalgic smell: Is there anything better than the aroma of banana bread baking? It’s like a warm hug for your home.
Ingredient Notes:
Let’s break this down so you know why each ingredient is a star:
- Ripe Bananas: The riper, the better. Those overly brown bananas? They’re like gold for baking—super sweet and full of flavor.
- Buttermilk: Adds a little tang and keeps the bread moist. If you don’t have buttermilk, mix a splash of vinegar into regular milk and let it sit for a few minutes. Voilà, instant buttermilk!
- All-Purpose Flour: Gives the bread structure without being heavy. If you want to get fancy, you can swap half for whole wheat flour.
- Sugar: Sweetens the bread just enough without overpowering it. You can sub in honey or maple syrup if you’re feeling adventurous.
- Eggs: They’re the glue that holds everything together. Room temp works best, but if you forget (like I always do), just run them under warm water for a minute.
- Butter: Adds richness and flavor. Use the real stuff—this isn’t the time for margarine.
- Vanilla: A little goes a long way, but don’t skip it. It adds a subtle depth that makes the bread irresistible.
- Mix-ins: Whether it’s raisins, walnuts, or chocolate chips, these are the fun extras that take your banana bread from good to amazing.
How To Make Banana Bread?
This banana bread is so easy, you’ll feel like a pro by the time you’re done.
- Preheat your oven.
Set it to 350°F (175°C). Don’t skip this step—cold ovens and banana bread are not friends. - Mix the dry ingredients.
In a big bowl, whisk together the flour, sugar, baking soda, and salt. This makes sure everything’s evenly distributed and prevents any weird lumps. - Mash the bananas.
Grab a fork and go to town on those bananas. You want them smooth but not completely liquefied—think lumpy mashed potatoes, but sweeter. - Combine the wet ingredients.
Stir the eggs, buttermilk, butter, and vanilla into the mashed bananas. This is where it starts smelling amazing. - Bring it all together.
Gently fold the wet ingredients into the dry ones. Don’t overmix—it’s okay if there are a few streaks of flour left. Overmixing is the enemy of tender bread. - Add the mix-ins.
Toss in the raisins, chocolate chips, or walnuts (or all three if you’re feeling bold). Fold them in gently—this is banana bread, not a wrestling match. - Bake it up.
Pour the batter into a greased loaf pan and pop it into the oven. Bake for 55–60 minutes, but start checking at 50. A toothpick in the center should come out clean or with a few moist crumbs. - Cool and enjoy.
Let the bread cool in the pan for about 5 minutes before transferring it to a rack. Slice yourself a piece while it’s still warm and enjoy with a pat of butter (or nothing—it’s that good on its own).
Storage Options:
Banana bread is one of those rare baked goods that gets better with time. Keep it in an airtight container at room temp for up to 3 days, or in the fridge for about a week. If you want to freeze it, wrap the loaf tightly in plastic wrap and foil. It’ll keep for up to 3 months, and you can thaw it overnight on the counter or toast individual slices straight from the freezer.
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Variations and Substitutions:
This banana bread is super forgiving, so feel free to make it your own:
- No buttermilk? Regular milk with a splash of lemon or vinegar works just fine.
- Want it gluten-free? Use a 1:1 gluten-free flour substitute—it’s practically seamless.
- Not into raisins? Try dried cranberries, chopped dates, or skip them altogether.
- Feeling fancy? Add a teaspoon of cinnamon or a pinch of nutmeg for some extra warmth.
What to Serve with Banana Bread?
Banana bread is pretty perfect on its own, but if you want to get creative, here are some ideas:
- Cream cheese spread: Sweet, tangy, and oh-so-good.
- Peanut butter or almond butter: Perfect for a breakfast twist.
- Fresh fruit: Berries and banana bread? Yes, please.
- Your favorite coffee or tea: Because honestly, is there a better combo?
Frequently Asked Questions:
Can I use frozen bananas?
Absolutely! Just thaw them first and drain any extra liquid—they’re even sweeter than fresh ones.
How do I make my banana bread extra moist?
Make sure your bananas are super ripe, don’t overmix the batter, and bake it just until done. Overbaking dries it out!
Can I double the recipe?
Yes, but make sure you’ve got two loaf pans and bake them side by side. You might need an extra 5–10 minutes in the oven.
So, what do you think? Ready to turn those spotty bananas into something magical? I’d love to hear how your banana bread turns out—especially if you added your own twist! Let’s swap ideas in the comments.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Best Banana Bread
Ingredients
- ¾ cup sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 3 ripe bananas mashed
- 2 large eggs
- ¼ cup buttermilk
- 6 tablespoons butter softened
- 1 teaspoon vanilla
- 1 cup raisins
- 1 cup chocolate chips optional
- 1 cup walnuts chopped
Instructions
- Heat oven to 350°F (175°C), and let the baking adventures begin!
- Mix flour, sugar, baking soda, salt – your dry team of superheroes.
- Mash bananas like you're squishing stress, then add eggs, buttermilk, butter, and vanilla – the dream team of wet ingredients.
- Get 'em together, but gentle – we're making friends here, not stirring a storm.
- Into the pan it goes, for a 55-min superhero transformation.
- Cool for 5 mins – patience, young grasshopper – then rescue that bread onto a cooling rack.
- Slice, savor, and give yourself a high-five for becoming a Banana Bread Boss!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!