The Best Homemade Banana Bread

The good ol’ classic Banana Bread: no fuss, just darn good bread. Once you make this, you’ll never look at those overripe bananas the same way again—because why throw them away when you can turn them into pure, comforting deliciousness? This recipe is so easy, even your bananas will be asking for a repeat. So, get those bananas out of the compost pile and into the oven—your taste buds (and maybe the kids) will thank you!

This banana bread recipe is like a warm hug from Grandma, except without the awkwardly long embrace and the smell of her vintage perfume. Passed down through generations, trust me, this banana bread doesn’t just use up old bananas; it turns them into pure, unadulterated bliss. So, channel your inner family heirloom, and let’s bake up some nostalgia and deliciousness, two loaves at a time!

*This is what your bananas should look like when going to make banana bread! Yes, they can have brown spots and yes they can be a bit mushy, that’s how to make great banana bread! If your bananas look like this and you’re not ready to make the bread; peel the bananas and store them in an airtight container or ziplock bag in the freezer! When you’re ready to make the banana bread just put your frozen bananas into a strainer and let it defrost.

First things first, make sure you have a stick of butter sitting out at room temperature and your oven is set to 350, then we can get started.

In a large bowl mix together the butter, sugar, bananas and eggs for about a minute using a stand or hand mixer. There will be clumps, it doesn’t need to be smooth.

Next, in a separate bowl, stir together your flour, baking soda, baking powder, cinnamon and salt.

Lastly, alternate adding your flour mixture and buttermilk to your banana mix. Mix on medium for 2-3 minutes or until incorporated. The little clumps of butter will keep your banana bread fluffy so don’t worry about those.

Pour mixture into 2 greased loaf pans. I just spray mine with pan spray! Put your pans in the oven and bake for 45-1hr.

Always test your banana bread so you don’t under or overcook it! Slide a knife straight down the center, if it comes up clean she’s ready to come out! Voilà Banana Bread!

Print Recipe

5 from 1 vote

Banana Bread

This homemade Banana Bread is very simple and turns out delicious every time!

Prep Time10 minutes mins

Cook Time50 minutes mins

Course: Appetizer, Breakfast, Dessert, Snack

Keyword: delicious, Homemade, Moist, Soft

Servings: 2 loaves

Equipment

• oven

Ingredients

• 4 bananas over-ripened *see photos
• 1/2 cup unsalted butter room temperature
• 2 cups sugar
• 2 eggs
• 2.5 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 cup buttermilk No buttermilk, no problem. Mix 1 TBS of white vinegar to a cup of milk, stir and let sit 5 minutes. Homemade sour milk!
• 1 tsp salt

Instructions

• Preheat oven to 350 °F
• Mix together the flour, baking soda, baking powder, cinnamon and salt
• In another bowl cream together the butter, sugar, eggs and bananas
• Next, alternate adding in the flour mixture and buttermilk to the bowl
  
• Mix until incorporated (some clumps of butter will remain, it keeps the bread fluffy)
  
• Pour into 2 greased loaf pans (I use pan spray) and pop 'em in the oven for 45min-1 hour
• Test your bread! Insert knife down into center of loaf. If it comes up clean, it's ready to take out!