Best Ever Banana Bread

Best Ever Banana Bread

This Best EVER Banana Bread recipe is the only one you will ever need! It’s easy, flavorful, and will quickly become your new favorite.

MOIST BANANA BREAD RECIPE 

This is honestly the best banana bread recipe ever! Brown butter, buttermilk, and roasted bananas give this bread the ultimate flavor and texture.

Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.

It can easily be enjoyed in place of dessert or for breakfast. It also makes a great snack between meals.

This best banana bread recipe is so moist and absolutely the most delicious bread you will ever taste. Why is this banana bread is so incredible?

To begin with, it contains 4 large bananas. As if that isn’t enough to make the bread flavorful, I went and roasted them. That made the bread more flavorful and naturally sweet!

It’s similar to my Roasted Yogurt Banana Bread but way better. And much less healthy…

I used all brown sugar for a moist and sweet richness. Brown sugar will do wonders for quick bread, cakes, and cookies. I use it almost everything I bake.

To add to the already wonderfully rich flavor, I added brown butter. I’ve done this before with banana cupcakes and easy banana cake and let me tell you, brown butter and bananas are fantastic together.

BUTTERMILK BANANA BREAD

As if this banana bread could get any moister, I chose to incorporate buttermilk. I love buttermilk in baked goods, especially in my cheddar jalapeno buttermilk bread. It adds a soft, tender texture that just melts in your mouth.

I added some chopped walnuts which are completely optional. I’m a huge fan of contrasts in texture and loved the soft crunch in each bite of bread.

This recipe has taken a classic banana bread and vamped it up to make it even more delightful. After one bite, I’m certain you will agree that it is indeed a tasty buttermilk banana bread recipe.

COMMON QUESTIONS ABOUT BEST EVER BANANA NUT BREAD:

Why are cup measurements not given for the bananas?

This recipe calls for roasting the bananas in thier skin. You would not be able to measure out x cup amount before roasting. Choose the largest bananas you see in the market and you will have success with the recipe.

What can I use besides buttermilk?

You can replace the buttermilk in this recipe with plain yogurt or sour cream. Greek yogurt works best.

Can I use frozen bananas to make this bread?

While I’ve not done this myself, a reader has. She placed the frozen bananas directly in the oven to roast. She didn’t thaw them and the recipe came out perfect.

TO SEE HOW TO MAKE THIS BEST EVER BANANA BREAD RECIPE, WATCH THE SHORT VIDEO BELOW:

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Best Ever Banana Bread

This Best EVER Banana Bread recipe is the only one you will ever need! It’s easy, flavorful, and will quickly become your new favorite.

 Course Breakfast, Dessert

 Cuisine American

 Prep Time 20 minutes

 Cook Time 1 hour 25 minutes

 Total Time 2 hours 45 minutes

 Yields 10 servings

 Calories 302 kcal

 Author Jen Sobjack

Ingredients

US Cups - Mertic

• 4 large very ripe bananas
• 1/2 cup unsalted butter
• 3/4 cup packed light brown sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1/4 cup buttermilk room temperature
• 2 cups all-purpose flour sifted
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350ºF.
2. Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
3. While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
4. Lightly grease and flour a 9x5-inch loaf pan. Set aside.
5. In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
6. Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
7. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
8. Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
9. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack. 

Make ahead tip

1. The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days. 
2. Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Recipe Notes

1. Cup measurements are not given for the bananas because they are roasted in their skin. There's no way to measure them before roasting. Choose the largest bananas when shopping for this recipe and you should have great results.

2. Place the roasted banana in the refrigerator to speed up the cooling process.

3. Greek yogurt or sour cream can be used in place of buttermilk.

4.Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done. 

Inspired by Simply Recipes

The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

source:https://www.bakedbyanintrovert.com/best-ever-banana-bread-recipe/