In case you happen to be looking for the absolute best banana bread recipe, your search is over. This is the best banana bread in the world! And to think I only discovered it because I had some buttermilk leftover from making a birthday cake for a co-worker! Banana bread doesn’t usually have any dairy products in it, unlike most loaf cake recipes, but adding buttermilk was a stroke of genius. It made the bread incredibly moist, rich, and more cake-like than regular banana bread. I couldn’t get enough of it! And all of my co-workers raved about how delicious it was.
I actually doubled this recipe and made two loaves – one with chocolate chips (mini semisweet chips) and one without – to use up as much of the leftover buttermilk as possible. For a double batch I used 5 large bananas and it worked out great. However, I learned something about optimal pan sizes. Since I only own one 9×5″ loaf pan I baked the second loaf in an 8×4″ pan instead. Unfortunately the loaf in the smaller pan took longer to cook and was actually still a little underdone in the middle (but overdone on the edges) when I finally retrieved it from the oven. The loaf in the 9×5″ pan turned out perfectly so definitely one of those for this recipe. I’m going to buy another large pan so I can whip up two more loaves soon!
1/2 c (1 stick) unsalted butter, softened
1 c granulated sugar
2 large eggs
3 medium sized ripe bananas, mashed
1/4 c buttermilk
3/4 tsp vanilla extract
1 3/4 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
Chocolate chips, optional
In a large bowl cream together the butter and sugar with an electric mixer. (I usually just mix ingredients by hand when I bake, but I made an exception this time.) Add the eggs, mashed bananas, buttermilk, and vanilla and beat to combine. Add the flour, baking powder, salt, and baking soda and beat until the flour is incorporated. Fold in some chocolate chips, if desired. Spoon the batter into a large loaf pan (preferably 9×5″) coated with cooking spray. Bake at 350 deg F for 50-60 min (mine took closer to 60 min) or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 15 min before turning out of the pan. Cool completely before slicing and serving. Enjoy!
Edited on 9/20/15: When I made this again yesterday I doubled the recipe and used three 8×4″ pans to make slightly smaller loaves. However, in this configuration the edges browned too quickly and I had to turn down the temperature halfway through. Next time I’ll try 325 deg F and see if that works better.