This Award Winning Banana Bread Recipe comes out super moist, soft, and tender every time. Bake it once and treasure the recipe forever.
Love bananas? Check out my delectable chocolate chip banana muffins.
Banana Nut Bread
This recipe was created by a school friend’s mom. She called it ‘Banana Nut Bread’. She loved to enter baking competitions and this recipe won the banana bread category every time she entered.
Her recipe was moist, tender, and full of banana flavor! I dreamed of that banana bread through the years! So when recently reconnected with my friend, I happily got the recipe along with her blessing to share it with all of you!
Why This Recipe Works
- The vanilla, buttermilk, brown sugar, and butter add layers of flavor that marry perfectly with the bananas.
- Using a combination of white and brown sugar add sweetness without being overly sweet.
- The buttermilk works with the baking soda to rise into a beautiful tender loaf.
How To Make The Best Banana Bread
A great banana bread needs to be moist! There’s nothing worse than a dry loaf! This recipe adds moisture in every way possible. Brown sugar, butter, oil, buttermilk, eggs, and of course bananas add moisture ensuring this loaf stays moist for days. There’s no need to top your slice with anything. I’m telling you, it’s just not needed!
What Bananas For Banana Bread
This may surprise you, but the best bananas to use in baking aren’t yellow; they’re brown or black. At the very least spotted with black. I say the blacker the better, but avoid using bananas that are oozing or growing mold.
How To Quickly Ripen Bananas
Slice the bananas, add them to a microwave-safe bowl and cook on high for 30 seconds at a time until soft and easily mashed with a fork.
Alternatively, place unpeeled bananas on a baking pan for 15-20 minutes in a 250° oven.
How To Make Banana Bread
Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
Add the oil, buttermilk, beated eggs, and vanilla. Mix well to combine.
If you don’t have buttermilk to hand, you can make your own. 1 cup of buttermilk is equal to 1 cup milk (semi skim or half and half work well too) and 1 tablespoon of white vinegar or lemon juice.
For this recipe: Mix 1/4 cup milk + 3/4 teaspoon vinegar.
In a second large bowl whisk together the flour, sugar, brown sugar, baking soda, and salt. Add the banana mixture.
Mix to combine and add the chopped nuts.
If you’re not a fan of Banana Nut Bread, feel free to omit the nuts. It won’t affect the recipe at all.
Spoon the mixture into prepared loaf pan.
Bake until golden and a cake tester comes out clean.
Allow to cool 5 minutes before removing from the pan. Slice to serve.
Tips For Best Results
- Be sure to follow the steps of the recipe. Mixing the dry and wet ingredients well separately before combining them helps to avoid overmixing. Overmixing will create a dense, tough loaf.
- Measure your flour correctly by using a measuring cup meant for dry measurements, and level off the top of the cup once the flour is scooped. This will ensure you’re not adding extra, which will result in a dry loaf.
- To avoid the banana bread sticking to the pan, use a good quality, non-stick pan that’s greased well with baking spray or shortening (butter can cause sticking). When in doubt, line the pan with greased parchment paper.
- If you’re not a fan of Banana Nut Bread, feel free to leave out the nuts.
- Love Nuts? Use a combination of your favorite varieties!
More Amazing Banana Recipes
FAQs
Banana bread has a more bread-like consistency and typically isn’t as sweet as banana cake.
Yes, it freezes really well. Cool completely, then wrap well in plastic wrap and foil or place in a freezer bag for up to three months.
Alternatively, you can freeze individual slices by placing them in a freezer bag separated with pieces of freezer paper.
You can add chocolate chips, berries, dried fruit, and mixed nuts for a variation to traditional loaves.
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Let’s Make Award Winning Banana Bread
Ingredients
- 3 bananas very ripe to black
- 5 tablespoons butter melted and cooled
- 1 tablespoon canola oil or vegetable oil
- ¼ cup buttermilk at room temperature
- 2 eggs beaten
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F. Grease a loaf pan with non-stick cooking spray or grease with shortening and set aside.
- Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
- Add the oil, buttermilk, beaten eggs, and vanilla. Mix well to combine.
- In a second large bowl whisk together the flour, sugar, brown sugar, baking soda, and salt.
- Add the nuts and pour the wet ingredients into the dry ingredients and mix together with a wooden spoon until combined (the mixture will be thick).
- Spoon the mixture into prepared loaf pan and bake for 45-55 minutes until golden and a cake tester inserted in the center of the bread comes out clean.
Carol Tomlinson says
Scrolled through 1/2 dozen different recipes before I found this one which is MY mom’s recipe too. baking right now and taking it for dessert later today. My husband thought we should try it first before serving it to neighbors—no way I said, it will be delicious! Thank you!
Erren Hart says
Oh wow, I love comments like this! I hope that the result did your mom justice! 🙂
Anne burnett says
Can I add pecan&raisins
Erren's Kitchen says
Hi Anne, yes, I’m sure that would be delicious 🙂
Sandy says
Family, friends and co-workers have always told me I made the best banana bread, especiaaly raving about the crusty top layer of buttery cinnamon sugar and brown sugar, that is until I tried this recipe just to change mine up a bit. The ones who have had this version have said they didn.t think my banana bread could possibly get any better, but this recipe turned out to be “the bomb”, (meaning the best ever), even above and betond my own recipe they begged for and loved so much g
For so many years! I used for many years. This is now my go to banana bread recioe, hands down, quite similar to mine, but somehow even better! I am making 2 more loaves now as people are drooling for more of this absolutely amazing banana bread!. Note: I do add one additional ripe banana when making one large loaf and two additional ripe bananas when making two large loaves. I also throw together some soft cubed real butter, cinnamon sugar and brown suger streussel-type topping mix (cut butter in with the sugars and cinnamon using a pastry cutter or fork) on top of the (just buttered & piping hot) loaf/loaves… hot out of the oven. Mmm, mmm, mmm, so moist and flavorful! Thank you so much for sharing this wonderful award winning recipe!
Erren's Kitchen says
Thank you so much Sandy, this really is a huge compliment, I love hearing this 🙂
Ang says
Made this today, just as good as I remember my Nan’s, so glad to have found this recipe! Superb
Erren's Kitchen says
I love to hear this! Thank you 🙂
Bethany says
Made this for a school fundraiser. It was the first thing to sell out! Everyone just loved it!
Erren Hart says
I’m so glad you enjoyed the recipe! Thanks for taking the time to comment! 🥰
Denise Porter says
This recipe is very moist and delicious. My family loved it! I didn’t have buttermilk so I substituted in greek yogurt and it obviously worked because the loaf was devoured before it was even completely cooled.
Erren Hart says
Great substitution, Denise! I’m so glad your family loves it as much as mine! 🙂
Margarita says
Hi! Any recommendations as to what I can replace the buttermilk with 🙂 Love this recipe!
Erren Hart says
Hi, here is a handy guide https://www.healthline.com/nutrition/buttermilk-substitutes hope this helps!
Chrissy says
I have a reputation at the office as being a great baker, but I didn’t have a banana bread recipe I was confident to share…until now! Just perfect!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Marianne says
This is very similar to the banana bread my mother used to make – simple, moist, and tasty with the banana the star as the star of the show!
Erren Hart says
I’m so delighted to hear you liked it! 🙂
Lonnie says
My go to banana bread! I swear I make it once a week! Thanks, Erren
Erren Hart says
Thanks so much for leaving such lovely feedback!