Banana Bread

Bread | December 7, 2014 | By

 This is my tried and true banana bread recipe. It’s a recipe that I picked up many years ago from a friend and I’ve kept it taped to the inside cupboard of 4 kitchens now…an old trick of my mom’s. You would think that I would have it memorized but every time I make it I have to open my cabinet door and take a quick glance at the ingredients, line them up on the counter and 10 minutes later I have a loaf of banana bread in the oven.

The buttermilk makes this super moist so be sure to use it in the recipe. If you’re out of buttermilk and don’t feel like running to the store just make some homemade buttermilk by pouring a teaspoon of white vinegar into a cup of milk. Let it hang out on the kitchen counter for 10 or 15 minutes…instant buttermilk! I do it all the time, it works great.

I often top off my banana bread with a little cream cheese frosting if I’m feeling decadent. If not, a quick drizzle of sweetened, condensed milk gives it a little something special and keeps it moist at the same time. 

Whatever you do, don’t refrigerate and wrapping it in foil right out of the oven seems to give it even more flavor. Enjoy!

Banana Bread
  1. 2 banana's creamed
  2. 2 eggs
  3. 1 3/4 cup flour
  4. 1 1/2 cup sugar
  5. 1/2 cup vegetable oil
  6. 1/4 cup + 1 TBSP. buttermilk
  7. 1 tsp. baking soda
  8. 1 tsp. vanilla
  9. 1/2 tsp. salt
  1. Cream the banana's first and then mix everything together with your whisk attachment if you have a KitchenAid Mixer.
  2. Spray your loaf pan generously with Pam and dust with flour. Bake at 325F for 1 hour 20 minutes. Cover the top with foil halfway through to avoid over browning.
  1. I like to put whole pecans on the top before baking rather than inside the batter. Michelle's original recipe calls for 1 cup chopped walnuts.
Adapted from Michelle Bebb
Adapted from Michelle Bebb
My Mother's Daughter

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  1. Leave a Reply

    May 24, 2017

    We love this recipe. Is there a reason my bread might be dark brown in color and a little heavy?

    • Leave a Reply

      June 10, 2017

      I’m so glad you love this recipe as much as I do, it’s a long time favorite and something that I make almost weekly. I have some ripe banana’s sitting on the counter right now that will be baking into bread in a few hours!
      As for the dark brown color, I usually end up spraying a sheet of foil with Pam and putting it over the top of my bread the last 30 minutes if I see that it’s getting too brown. This doesn’t happen ALL of the time and I’m not sure why but it happens often enough and putting the foil on top will prevent the over browning. Be sure to spray with a non-stick product though or you will have a hard time getting the foil to peel off when the bread is finished baking.
      As for the “heaviness’, I’m not really sure what to say about that? Perhaps it’s your altitude, the flour your using or maybe you need to add a bit more buttermilk. The amount of buttermilk is approximate and it depends on the size of the banana’s your using so make sure your batter isn’t too thick. You might try experimenting by adding an extra tablespoon and go from there. Good luck!

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