Grandma’s Banana Bread! This buttery, moist bread is quick and easy to make needing only one bowl. Loaded with two cups of mashed banana this bread is the best use for those ripe bananas on the counter!
Nothing is more comforting than a loaf of warm, fresh, homemade banana bread. And there is NO better way to use up bananas that have maybe sat on the counter for a day too long. This is a recipe that has been handed down in my family. With a few updates. But one of my favorite things about this recipe is that it uses buttermilk! Which means this bread comes out tender and moist.
How to Make:
- Cream butter and sugar
- Add remaining wet ingredients.
- Stir in the mashed banana or mix the bananas into the batter. Notes on this below.
- Add dry ingredients.
- Stir just until combined.
- Bake! Banana bread is best served warm with a little bit of butter.
If you want chunks of mashed banana in your bread-mash with a fork and stir into the batter.
For smoother more incorporated banana flavor throughout– mash up the bananas with your hand or stand mixer with the other wet ingredients.
Additions & Variations:
- Buttermilk: this is one of the ingredients that helps create a tender, moist crumb to this bread. You can make your own buttermilk by adding a teaspoon of vinegar or lemon juice to your milk you will be using. Or substitute with plain/vanilla greek yogurt or sour cream.
- Nuts & Chocolate: great additions to this simple bread recipe. Simply add a cup of roughly chopped nuts of choice or chocolate chips/chunks. Mix into the batter before pouring into the loaf pan.
Storage and Freezing Instructions:
Wrap any leftovers and store at room temperature for up to 5 days.
- Cool the banana bread completely.
- Wrap the entire loaf in plastic wrap or aluminum foil.
- Place the wrapped loaf in a freezer safe bag or reusable sealed container.
- Can be stored in the freezer for up to 4 months.
- To thaw, remove from freezer and let thaw at room temperature.
More Baking Recipes:
- Preheat oven to 375℉. Spray loaf pan with baking spray or rub with butter and flour. Set aside.
- In a large mixing bowl cream the butter.
- Add in the sugar and cream the sugar and butter together using medium speed. Will be light and fluffy.
- Add in the eggs and buttermilk. Mix until combined.
- Mash bananas and add into the batter.
- In a separate bowl combine the dry ingredients: flour, salt, and baking soda. Stir to mix. Slowly add to the wet ingredients while mixing.
- Pour batter into the prepared loaf pan.
- Bake for approximately 30 minutes covered with loosely with foil. Remove then continue baking for an additional 30 minutes or until fully cooked, top will be a golden brown. (foil helps to prevent too much browning)
Recipe first published on March 11, 2015. Updated April 20, 2020 with new images. Recipe updated to only include one loaf instead of two.