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Easy Banana Bread Recipe ~ delicious and simple, and perhaps the best banana bread recipe around!
A moist and tender cake loaded with banana flavor and chopped nuts. You can use pecans or walnuts, it’s all good. Try a slice with cinnamon cream cheese for a terrific treat!
This Banana Bread recipe has been my perfect-every-time go-to for years.
I can’t even bring myself to try other recipes anymore because I know this will turn out great every time. The flavor can’t be beat and the texture is perfect. I’ve made many banana bread recipes over the years and still can’t find anything better. When it’s a fool-proof recipe 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 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.
Don’t have buttermilk?
If you don’t have buttermilk on hand, you can make your own using milk and white vinegar or lemon juice. Pour a tablespoon of vinegar in a 2 cup measure. Add enough milk to make one cup. Stir and allow the mixture or rest for about 5 minutes. That’s it!
For an extra special treat, slice the banana bread 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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Easy Banana Bread Recipe
- 3 cups all-purpose flour (378g)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, room temperature (12 tablespoons)
- 1 ¾ cups granulated sugar (390g)
- 1 teaspoon vanilla
- 3 large eggs
- 1 teaspoon baking soda
- 1 cup buttermilk, well shaken
- 4 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°F.
- Sift together the flour, baking powder and salt. Set aside.
- 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. Scrape down the sides and bottom and blend again. Do not over beat.
- Pour the buttermilk into a 2 cup measuring cup. 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 overflow. Alternate adding the 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 for 50-55 minutes or until a toothpick comes out with moist crumbs, no wet 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.
- You can use up to 5 medium ripe bananas for this recipe.
Here’s a few more recipes you might enjoy:
Here are a few of the tools used to make this banana bread (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. 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.