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Easy Banana Bread Recipe ~ delicious and simple, and perhaps the best banana bread recipe around! Moist and tender cake loaded with banana flavor and chopped walnuts. Try a slice with cinnamon cream cheese – oh my goodness!
I can’t even begin to count the number of times I’ve made this Banana Bread. I can’t even bring myself to try other recipes because I know this will turn out great every time. I’ve made many banana bread recipes over the years before finally stopping with this recipe. When it’s fool-proof and perfect every time, it’s time to stop looking! I’ve baked this recipe with regular all-purpose flour and with whole wheat pastry flour. Both are very good, although somewhat different.
This Easy Banana Bread Recipe also freezes beautifully.
I love having one loaf in the freezer for those last minute events or to share with a sick friend. If you’re looking for a unique treat, try our Chocolate Coconut Banana Bread! Chocolate and bananas are perfect together and especially tasty in this moist and delicious loaf cake.
For an extra special treat, slice it thin and spread cream cheese between two pieces. Cut the sandwiches in half for an easy finger-friendly treat at office events and brunches. This bread is always a favorite and everybody asks for the recipe! I shared this recipe almost 7 years ago but the photos needed a serious update. Maybe that’s just a great excuse to make it again 🙂
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Delicious and simple, and perhaps the best banana bread recipe around! Moist and tender cake loaded with banana flavor and chopped walnuts.
- 3/4 cup unsalted butter (12 tablespoons) room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla
- 3 large eggs
- 3 cups unbleached , all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk , well shaken
- 3 bananas (very ripe) mashed well with a fork
- 1 cup chopped nuts
- Grease and flour two 8.5 x 4.5-inch (1 pound) loaf pans. Preheat oven to 350 degrees.
- In a large mixing bowl. combine the butter and sugar and beat until light and fluffy. Add the vanilla and mix to combine. Add the eggs, one at a time, blending just until the yolk disappears. Do not over beat.
- Sift together the flour, baking powder and salt. Pour the buttermilk into a 2 cup measure and stir in the baking soda. (The buttermilk will expand when it reacts with the baking soda so you need the extra room or it will over flow.) Alternate adding flour and buttermilk to the sugar mixture, beginning and ending with the flour, gently mixing on medium-low. Scrape the sides and bottom as needed.
- Add the mashed bananas and nuts and gently fold together using a rubber spatula. Divide the batter into the two prepared pans. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out with only moist crumbs, no batter. Cool in the pan on a wire rack for 30 minutes, then remove and either serve immediately or cool. Wrap tightly in plastic wrap, foil and a freezer bag to freeze, or store in an airtight container at room temperature.
Here are a few of the tools used to make these banana breads (each photo is clickable for more information):
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I would love to try this recipe for The Best Banana Cake ~ from Spend With Pennies, and this beautiful Pineapple Banana Bread ~ from The View from Great Island. The name alone makes me want to try these Chunky Monkey Muffins ~ from Seasons & Suppers! And finally, what a treat it would be to dive into these Nutella Swirled Banana Muffins ~ from The BakerMama.
Happy Easter from our two granddaughters Isabelle and Jayden! Isabelle is 10 months old, and Jayden turned one in March. What fun these two girls are!
Thanks so much for stopping by! Hope you have a terrific weekend blessed with family and friends.