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Banana Bread

Banana Bread is a beloved classic that transforms overripe bananas into a moist, sweet, and comforting treat. This versatile quick bread is a perfect way to use up those brown bananas sitting on your counter, turning them into a delicious snack or breakfast option.
Typically baked in a loaf pan, banana bread has a dense, cake-like texture with a tender crumb. Its rich banana flavor is often complemented by warm spices like cinnamon and nutmeg, while chopped nuts such as walnuts or pecans add a pleasant crunch. Some variations include chocolate chips, dried fruits, or a streusel topping for extra indulgence.
One of the beauties of banana bread is its simplicity – it requires basic pantry ingredients and can be mixed by hand, making it an ideal recipe for bakers of all skill levels. The natural sweetness of ripe bananas means less added sugar is needed, and the fruit also contributes to the bread's moist texture.
Whether enjoyed warm from the oven with a pat of butter, toasted for breakfast, or packed as a satisfying snack, banana bread offers a comforting taste of home. Its irresistible aroma while baking is sure to fill your kitchen with warmth and nostalgia, making it a timeless favorite for generations.
Servings 24 servings

Ingredients

  • 1 1/4 cup maple syrup you can also use the equivalent sugar, but I prefer natural sugars
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 cups mashed ripe bananas about 3-4 medium sized
  • 1/2 cup buttermilk if you don't have buttermilk you can use 1/2 cup milk with 1 Tbs. white vinegar added. Let sit for 5 minutes, or until slightly curdled
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chopped nuts (optional)

Instructions

  • Move oven rack to low position so that tops of pans will be in center of oven.
  • Heat oven to 350°F.
  • Line pans with parchment paper, or grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches.
  • In a stand mixer, mix maple syrup and butter until creamy. Add eggs and mix until well blended.
  • Add bananas, buttermilk and vanilla. Mix until smooth.
  • In a large bowl, combine flour, baking soda, and salt using a whisk. Pour this mixture slowly into the wet ingredients, mixing on slow until well combined.
  • If using nuts, fold them in at this point.
  • Pour the mixture into the two prepared pans.
  • Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
  • Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
  • Cool completely, about 2 hours, before slicing.
  • Enjoy!