Banana Bread RecipeStacey Mebs | Bake.Eat.Repeat.
This classic banana bread is easy to make and everyone will love it. It’s the best way to use up some over-ripe bananas and make a great breakfast or snack!
Do you have a favourite, go-to banana bread recipe that you think of every time you have those over ripe bananas sitting on the counter begging to be used?
I actually didn't. I have plenty of recipes I love to make with those bananas — it's actually usually a bit of a debate trying to decide what to make with them. There are too many choices. Banana muffins, banana cookies, banana cake, banana pancakes, banana bars — so many options!
But after finding this classic banana bread recipe in a very old cookbook of my mom's (and then messing with it a bit because I can't leave well enough alone!), I have to say that every time I have some ripe bananas this banana bread is my first thought.
Even when I already have a loaf of it sitting in the freezer.
It's that good.
Easy to make, only 8 ingredients that you likely always have on hand, and it makes two loaves of perfect banana bread. I like this particular recipe because it's not overly sweet — most of the sweetness comes from the bananas rather than excessive amounts of sugar. There's still sugar, but some recipes call for a lot more so I like that there's only three quarters of a cup for two loaves of banana bread here.
There also isn't a lot of added oil, only 1/3 cup for two loaves, as the bananas add enough moisture to the bread.
Plus this banana bread is fantastic warm from the oven, over the next few days for breakfast and snacks, or frozen for later — it thaws beautifully and tastes just as good as when it was first baked.
So if you haven't found that go-to banana bread recipe yet, give this one a try. It's my new favourite!
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Banana Bread Recipe
- 2 1/2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1/3 cup Canola Oil
- 1 1/2 cups Mashed Banana, about 4 medium
- Preheat the oven to 350°F. Lightly spray two 8x4 inch loaf pans with non-stick cooking spray and set aside.
- In a large bowl whisk together the flour, sugar, baking powder and salt and set aside. In another bowl, whisk together the eggs, buttermilk, oil and bananas.
- Add the banana mixture to the dry ingredients and stir until just combined. Divide the batter between the two prepared loaf pans and bake for 50-55 minutes, or until golden brown and a toothpick inserted in the center of one of the loaves comes out clean.
- If you don’t have any buttermilk, you can substitute with one cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- I like to blend the liquid ingredients together with an immersion blender as it’s a bit faster, but the bread will work just as well if you prefer to just mash the bananas and whisk in the rest of the wet ingredients.
- Stacey Mebs
- Adapted from The New Purity Cookbook.
- Lunchbox, Bananas, Quick Bread, Snacks, Family Meals and Snacks, Breakfasts
- Related Recipes:
- Lunchbox Recipes, Banana Recipes, Quick Bread Recipes, Snack Recipes, Family Meals and Snack Recipes, Breakfast Recipes
- Recipe Yields:
- 2 loaves
- Prep Time:
- Cook Time:
- Total Time:
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Author: Stacey Mebs
Source: Adapted from The New Purity Cookbook.
Recipe Yields: 2 loaves
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Amount Per Serving