- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 medium ripe bananas, mashed (1 cup)
- 1/2 cup canola oil
- 1/4 cup plus 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
- Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf (16 slices).
Reviews forBest-Ever Banana Bread
"Perfect banana bread, just as written. However, due to health reasons I have successfully substituted coconut milk for the buttermilk, reduced the sugar to 1cup and reduced the oil to 1/4 cup by adding an extra banana. And just for personal taste and to look pretty, I like to sprinkle the walnuts (mixed with a bit of sugar) on the top of the bread just prior to baking."
"Great recipe- first batch I followed as printed, and was very happy with it. It is moist and subtle flavors. Next batch, I kicked it up a wee bit to my tastes, adding some cinnamon, and ginger, and 1/2 more banana- The 3rd batch I stirred in about 1/3 cup fine chopped apple and pear- and someone just asked me for the recipe!"
"Our family loves this recipe so much that I keep the right amount of buttermilk frozen in baggies just so I will have it on hand when our bananas get a little too ripe and I make this bread. My grandson suddenly stopped eating bananas and as it turned out, he was letting them get "too old" so we would have banana bread!"
"I have made this Banana bread more times than I can count! It's the only recipe I use and as my husband is a Diabetic, I make it with 1 cup of Splenda. It is plenty sweet and delicious, besides the walnuts I sometimes add Craisins."
"Very good recipe, but on the sugar, I used 3/4 brown sugar and 3/4 regular white sugar. I also added 1/2 tsp cinnamon."
"Emily, Thank you for adding your comment of using 3 bananas & not adding the oil, This is great!, less calories. There is added value when adjustments are made to the recipe. This helps to cut down on calories or use substitutes. Very much appreciated."
"I have made this several times and everyone who has eaten this says "This is the best banana bread they have ever eaten"! If I don't have buttermilk I will use milk with about a TB of vinegar and it still has been great. This is very moist and delicious."
"I have been making this very recipe since the "70's" and everyone loves it. Got it in the newspaper Detroit News.... the very best banana bread for sure."