The Best Banana Bread Ever is quick, easy, and absolutely delicious. This moist, flavorful banana bread is made with overripe bananas and buttermilk with the option to add crunchy nuts and/or chocolate chunks.
What’s better than a fresh slice of banana bread? The answer is pretty much nothing EXCEPT for a fresh slice of banana bread with nuts. That said, this is my absolute favorite banana nut bread recipe!
Long story short, Ava mentioned she had never seen snow nor been sledding. Huh? She was born in Nova Scotia, so I knew for a fact the kid has seen snow. I have the pictures to prove it.
Anyhow, while I was sorting through my blog archives to find my daughter’s snow pictures, I stumbled upon this banana bread recipe I posted a long time ago. I have been looking for where I saved this banana bread recipe FOR YEARS.
I’ve tried replicating this specific banana bread recipe many times but with little to no success. Why? Well, this recipe is titled “The Best Banana Bread Ever” because it’s a family heirloom recipe from someone’s aunt and in my experience, recipes from aunts are always the best!
- Bananas (very ripe) – Use bananas that are well past their prime. They add bold banana flavor, sweetness and moisture.
- Eggs – give quick breads moisture and density.
- Sugar – enhances the natural sweetness of the bananas.
- Oil – adds moisture and helps keep the banana bread from drying out.
- Buttermilk – when mixed with baking soda helps add a light, fluffy texture to baked goods.
- Vanilla – enhances flavor.
- Baking Soda – acts as a leavening agent to make the bread rise.
- Salt – enhances sweetness.
- Chopped Nuts – like walnuts, pecans, cashews, macadamia nuts, etc.
- Chocolate Chunks (or chips) – are optional but chocolate makes everything better.
How to Make // The Steps
Step 1: In a large bowl, mash the bananas with a fork.
Step 2: Add the eggs, sugar, oil, buttermilk, and vanilla to a large bowl.
Step 3: Mix the wet ingredients really well. Add the flour, baking soda, and salt.
Step 4: Mix until just combined. You do not want to over-mix this batter.
Step 5: Fold in the nuts.
Step 6: Pour the batter into a loaf pan coated with cooking spray. I made herb rolls in mason jars so I wanted to see if I could make muffins in mason jars too. So I tried it. Guess what?
Step 7: You totes can! How cute are these? Wouldn’t they be cute at a brunch or a shower of some sort?
Step 8: Bake the bread in a preheated 350-degree oven for about an hour, or when a tester comes out clean. The muffins baked in about 18 minutes.
By the way, the reason why this recipe is titled, “The Best Banana Bread Recipe Ever” is because that is what it said on the piece of paper that this recipe was written on. By someone’s aunt. Who am I to argue with someone’s aunt? And because it is. It also said that this recipe does not double.
Mason Jar Banana Bread
I tried baking this banana bread batter in individual mason jars and they turned out fantastic -perfect for serving at gatherings and for gift-giving.
- Preheat oven to 350 degrees. Grease mason jars with cooking spray and place them on a baking sheet.
- Follow the instructions listed above (and in the recipe card below) for how to prepare a banana bread batter.
- Pour batter into clean wide-mouthed mason jars about halfway full leaving enough room for the bread to rise.
- Bake in preheated oven until a toothpick inserted in the center comes out clean.
- Remove from oven and enjoy or immediately put a lid and ring on each jar, so the lids will seal while the bread cools.
- Once the lids are sealed shut, store mason jar banana bread in the refrigerator for up to a week.
Tips & Tricks
- The browner the banana the better. Overripe bananas are super sweet and make this bread super moist.
- Mash bananas with an electric mixer over low speed (or with a fork).
- Be careful not to overmix the batter as your bread could turn out tough and dry.
- This recipe does not make a banana bread that rises a bunch. The texture is rich and condensed as banana bread should be.
- For healthy banana bread, you can use applesauce in place of oil and yield the same great tasting results. A couple of readers mentioned replacing oil with apple sauce and loved it.
Why is Banana Bread So Good?
- Simple ingredients that you can easily locate in the grocery store (that is if you don’t already have them on hand).
- Fight food waste. Make banana bread with overripe bananas before they get tossed in the trash.
- Perfect texture. Makes an incredibly moist bread with density.
- Make two loaves. Enjoy one now and freeze the other for later.
Banana Bread Mix-Ins //
Homemade banana bread variations are not limited to just adding nuts and chocolate. Try making the best banana bread with one of these mix-in ideas.
- Small Dried Fruit -raisins, cranberries, dates, golden raisins, etc.
- Warming Spices – cinnamon, nutmeg, clove, allspice, etc.
- Fresh Fruit – fresh slices of banana, strawberries, blueberries, etc.
- Nut Butters -peanut butter, almond butter, Nutella, etc.
How to Store and Reheat //
Storing: To store banana nut bread loaves or muffins, let them cool completely. Then, wrap loaves (or individual muffins) tightly in plastic wrap. Store in an airtight container in the refrigerator for up to a week.
Make-Ahead and Freezer Options
Freezing: Banana bread is a great sweet treat to make and freeze for later. Let banana bread loaves or muffins cool to room temperature. Then, wrap loaves (or single muffins) securely in plastic wrap. Store in an airtight container in the freezer for up to 4 months.
To make banana bread moister, use vegetable oil, applesauce, or sour cream, be careful not to over-mix the dough, and do not overbake.
Banana bread generally is not as “fluffy” like cookies and cakes but they should certainly have some lightness to them. The more you mix the dough, the tougher and heavier the bread will turn out, so do not overmix.
You definitely want to let the bread cool and finish firming up before slicing it. Wait at least 10 minutes or until the bread is just barely warm.