Hey guys! This is not my usual home decor / DIY post, but I just couldn’t not share my favorite go to recipe for banana bread. This bread is actually pretty close to the famous Starbucks banana bread. If you haven’t had the Starbucks bread, you are missing out. It is so good and their pumpkin loaf is to die for. I’m on the hunt for that copy cat recipe. Banana bread is actually a go to recipe in our house. Mostly because we seem to always have overripe bananas lying around. Maybe that’s common in all households? I always have good intentions when I buy them, like smoothies or just a healthy snack but then here we are…making banana bread instead. Oh well, at least it’s a yummy treat.
I definitely think the key to this bread is the walnuts on top. But if you have an allergy or just don’t like nuts it’s super easy to omit them without losing any flavor. I use my Kitchenaid mixer when making this bread but it would be just as easy with a handheld mixer or even just a whisk and spoon.
- 2 Cups Flour
- 1 Tsp. Baking Soda
- 1/4 Tsp. Salt
- 1/2 Tsp. Cinnamon
- 1 Egg
- 1 1/4 Cup Sugar
- 1/2 Cup Vegetable or Canola Oil
- 2 Tbsp. Buttermilk
- 1 Tsp. Vanilla
- 3 Overripe Bananas
- Chopped Walnuts (Optional)
- Preheat oven to 325 degrees, spray the inside of 8 x 5 loaf pan with nonstick cooking spray.
- Add the egg, sugar and oil to your mixing bowl and mix until creamy.
- Gradually add flour, baking soda, salt and cinnamon to the wet ingredients and mix well. This mixture will be thick and dry.
- Add in the buttermilk, vanilla and mashed bananas. Mix until thoroughly combined, scraping the bowl as necessary.
- Pour the mixture into the loaf pan and sprinkle the top with walnuts (if using).
- Bake on the center oven rack for 60 – 70 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for about 10 minutes then transfer to a clean surface. I like to use my wood cutting board.
This bread has the perfect texture. Super soft and moist on the inside with just bit of crunch on the outside. It is seriously so good. And just a couple quick tips. You can freeze bananas if they are ripe but you’re not ready to bake yet. Just put the whole banana in a ziplock baggie and freeze. You can defrost them in the fridge overnight or in the microwave. This will make them mushy but that’s totally fine for baking. You can also freeze banana bread. Just cool completely then put the bread in a Ziploc freezer bag for up to 4 months. Defrost in the fridge or at room temp.
We are entering baking season. With all the holidays coming up this is the perfect recipe to make for neighbors or just something to whip up on a rainy day. Those are the days I enjoy baking the most. When it’s cold and wet outside, there is just something cozy about staying in and baking a delicious treat. So, happy baking my friends! And if you stumble upon a super good pumpkin loaf recipe, please share!