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!
- 2 banana's creamed
- 2 eggs
- 1 3/4 cup flour
- 1 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup + 1 TBSP. buttermilk
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 tsp. salt
- Cream the banana's first and then mix everything together with your whisk attachment if you have a KitchenAid Mixer.
- 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.
- 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.