Wait! Don’t throw those black bananas into the trash!
Not gonna eat those ripe bananas? Don’t throw them away because I have the best bread recipe ever. That is what I have been told after folks take a bite and I am sticking to it. I got inspiration from my USMC Family Cookbook and hoorah it is heroic!
Put those blackened bananas to good use and mix up a loaf of the Best Banana Bread you have ever had. Perfectly moist with just the right balance of banana to bread makes this the best recipe and the one you will keep turning back to again and again.
I don’t even like bananas and I am not a huge fan of banana bread but I swear by this recipe and I love how this bread turns out perfect every time. Next time you have a couple bananas that have passed their peak, get out a bowl and smush them into this batter and I promise you will become a fan too.
What is so great about bananas?
Most people I meet love banana bread. I do not always love it. If you are a true banana fan, it goes without saying that you like things made with bananas, taste like bananas and smell like bananas. Usually all those things make me to want hold my nose and make for the door. I am often tempted to hold my nose while I eat a few bites of banana in order to keep it down. On the other hand if the banana is perfectly ripe, and by that I mean, yellow and firm with no strong smell, I may be able to eat a whole banana.
I really do have to force myself to eat bananas but do so for 2 reasons:
- the health benefits
- a quick no-mess snack that will fill me up
Lots of people eat bananas because they are high in potassium which is essential to keeping your blood pressure within normal range. 1 banana has about 1/3 recommended allowance of potassium. There is also a fair amount of fiber in bananas which helps you feel full without eating too much food. Not enough fiber in your diet and too much refined food lends to an increased risk of lifestyle diseases and some cancers.
To prevent bananas from ripening too quickly I suggest putting them in the fridge. The outer peel will blacken but the fruit inside will ripen at a much slower speed than if they are left out on the counter at room temperature. Even when those bananas on my kitchen counter become blackened and overripe I rarely throw them away. I simply put them into the freezer as is. When I am ready to do a little baking I remove them and set them onto a dish to defrost for about 15 minutes. They will be ready to use in just about any baking recipe.
If by chance you are feeling a like you want a little sweetness to your bread or muffins, you will want to try another favorite of mine, my Speedy Banana ChocolateChip Muffins. I love this recipe because it makes just 12 muffins and they are never around very long. Do beware when making these chocolate chip muffins that you may want to increase the amount of chips you use. No matter how much I add to the batter, my son will tell me there are not enough chips.
I have not tried adding chocolate or other flavors to the Best Banana Bread Ever recipe but I have tried using different kinds of milk. In my opinion buttermilk gives the bread the lightest, fluffiest texture as well as the best overall flavor and oat milk comes in second place
This bread turns out tasting great when using whole milk, oat milk or milk made sour by adding lemon juice to it. Did you know you can make your own quickie buttermilk substitute by adding lemon juice to whole milk?
Try this substitute for buttermilk if a recipe calls for it and you are fresh out.
1 Tablespoon lemon juice to 1 cup of milk then let stand for 10 minutes
I have tested the bread using all these ingredients and found they all produce a similarly fluffy yet moist banana bread that tastes delicious. I would take this bread anywhere with confidence knowing that everyone who gets a taste will absolutely love it.
Need a homemade housewarming gift? Got it right here.
Neighbors just moved in? Show off your baking skills with the Best Ever Banana Bread!
Best friend having a bad day? Whip up this homemade treat
Next time you find you have a couple overripe ones on the counter, don’t throw them away freeze them and when you have time, bake bread or Speedy Banana Chocolate Chip Muffins. I would love to know what you think of this recipe or, perhaps you have a comment about something else you have read here. Take a minute and send me a comment below.
Best Banana Bread Ever
- August 21, 2021
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- 2 eggs
- 5 T butter, softened
- 1 t vanilla
- 2 medium ripe bananas, mashed
- 1/2 c buttermilk or oat milk or whole milk
- 1 c sugar
- 1 1/2 c all-purpose flour
- 1/2 t salt
- 1 t baking soda
- Step 1
- Preheat oven to 350°, grease a loaf pan and set aside
- Step 2
- In a small bowl combine flour, baking soda and salt and set aside
- Step 3
- In separate medium size bowl mix butter and sugar til light and fluffy, add 1 egg and stir well to combine then add the next egg and stir well
- Step 4
- Add mashed bananas, milk and vanilla to the sugar mixture. Add the dry ingredients to the wet and mix until smooth but don’t overwork the batter.
- Step 5
- Pour batter into greased loaf pan and bake for approximately 50 mins. Insert toothpick in center and if it comes out clean remove from oven to cool on rack.