Best Banana Bread Recipe
I am a sucker for Banana Bread. I love all versions of banana bread – ones with peanut butter, chocolate chips, traditional banana bread – the list goes on. There is rarely a banana bread I don’t enjoy. Because I love banana bread so much, I enjoy experimenting with different recipes. I’ve tried MANY recipes and I’ve definitely perfected the Best Banana Bread Recipe of all time, at least in my opinion and the opinion of nearly everyone who tries it 😉
I follow this recipe to the tee — for example, the eggs must be at room temperature and the butter (real butter) must be at room temperature and NOT melted. Another factor that I think makes this banana bread recipe so good and so moist is the fact that I use defrosted frozen bananas. Any ripe bananas that don’t get eaten go straight into the freezer. I never knew you could freeze bananas until I saw a friend do it once and ever since then I’m always throwing ripe bananas in the freezer. I’ve learned it’s these bananas that make the Best Banana Bread. When I want to make this recipe, I either pull the frozen bananas out of the freezer a few hours before I’m ready to bake or if I haven’t planned to make it in advance I just stick the bananas in the microwave on defrost for a few minutes. The bananas do not look appetizing whatsoever at this point but they sure do make for an awesome end result!
I’ve found that banana bread is best served the next day. Upon cooling, wrap the loaf in plastic wrap and slice the next day. I promise you won’t be disappointed!
This AMAZING banana bread is best served the next day. Upon cooling, wrap the loaf in plastic wrap and slice the next day. I promise you won’t be disappointed! Everyone who tries it LOVES it!
- 1 1/4 cups unbleached all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter at room temperature
- 1 cup sugar
- 3 very ripe frozen bananas defrosted
- 1/2 cup chopped walnuts optional
- 1/2 cup raisins optional
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Lightly brush a loaf pan with butter or spray with cooking spray. Preheat the oven to 350 degrees F.
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Mix the flour, baking soda and salt in a bowl and set aside.
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Whisk the eggs and vanilla together in a bowl and set aside (this must be done separately).
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Cream the butter and sugar with a mixer until light and fluffy.
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Gradually pour the egg mixture into the butter, while mixing, until incorporated.
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Add the bananas (the mixture will appear to be curdled, so don’t worry). I add the bananas whole but you can mash them first if you prefer.
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With a rubber spatula, mix in the flour mixture until just incorporated.
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Fold in the nuts and/or raisins and transfer the batter into your greased loaf pan.
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Bake until a toothpick inserted into the center of the bread comes out clean, about 55-60 minutes.
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Cool the bread in the pan for 5 minutes. Turn the bread out of the pan and let cool completely on a cooling rack.