Best EVER Banana Bread
Nothing says love like a fresh loaf of banana bread. This was our first dessert recipe to the site almost 5 years ago and it definitely needed a facelift! Other than cookies and ice cream, banana bread may be one of the best desserts out there because it almost doesn’t even feel like a dessert. I mean is banana bread even dessert? Or is it breakfast? Maybe the reason I love it so much is because I don’t feel so guilty eating half the loaf in one day. ☺️
Now there’s a lot of banana bread recipes out there, almost as many as chocolate chip cookies, but which is the best? This is no infomercial but let me tell you why this banana bread is the best ever.
The bread is so moist, tender, and the outside is coated in cinnamon sugar so it has sweet crispy edges.
What’s my second secret? My banana bread has vanilla paste! This is completely optional, but the vanilla paste boosts the flavor so much and adds those extra specks. Most banana breads are soft and moist, and frankly most of them taste similar, but this bread is just the perfect balance of everything. Let’s not forget, it only needs 1 bowl and it’s so so easy!
In my opinion if you’re trying to be a little healthy, banana bread works in the diet, right?!
what you need
- old bananas (4)
- softened butter
- vanilla extract/paste (I use rodelle vanilla paste; get some here. It’s based in Colorado!)
- baking soda
- cinnamon sugar
- 1 bowl
- hand/stand mixer
- bread pan
- non-stick spray
ripening your own bananas
Most people know that only ripe bananas are used in banana bread. You can still use normal bananas that are yellow, but nothing less. Believe it or not, brown bananas are the best.
If you don’t have ripened bananas but are desperate for banana bread, don’t worry, there’s a hack for that. Place the unpeeled bananas on parchment paper on a cookie sheet. Bake at 250 F for 15-20 minutes until the bananas have browned. Let cool before mashing.
If you’re in a hurry, you can also microwave them for 30 seconds – 1 minute. Beforehand, poke some holes in the side with a toothpick or fork.
how to make the best ever banana bread
It really is as easy as it sounds, mash some bananas and throw it in bread. Lol, mostly. I was watching the Great British Baking Show once and the challenge was “quick bread.” Initially I was like “What is quick bread?” and then I realized it’s something exactly like this with no yeast. Doink! What was a baker like me thinking all these years??
- Any who, start by mashing the bananas. Set aside.
- Mix wet ingredients.
- Next, add dry ingredients on top of wet and mix until fully combined.
- Coat your loaf pan with cinnamon sugar and pour in the batter.
- Sprinkle top with cinnamon sugar and bake for 1 hour until a toothpick comes out clean.
Now, I’ve seriously been trying this recipe for years and it’s always 1 hour for me. Never less, never more. It works out perfectly! Let me know how yours goes when you make it!
I’m no Paul Hollywood, but this bread gets a shake. Nothing extreme and hard, but it’s just darn good.
extra tips to the best banana bread
Just in case you need some extra special tips…
- Don’t over mix the batter. If you do, the banana bread is going to miss out on all that moist and tender goodness.
- Make sure to measure the ingredients correctly and at the right time. If anything you might accidentally add more flour or 1 egg instead of 2. Make sure to double check!
- Don’t burn the bread or take it out too soon. Once you think it’s done, press a toothpick or skewer almost to the bottom and if it comes out clean, it’s done. If it comes out wet, it needs more time.
- Be careful not to open the oven too soon. If you periodically open the oven, the loaf will sink in the middle and not have that nice round top.
Ok, that’s all I got for ya. Seriously, it’s easy!
storing the bread
Once you’ve sliced it up and had your portion, it’s ready to store. Wrap the loaf in plastic wrap and place at room temp or in the fridge. It will last a little longer in the fridge, but I love that that soft tender crumb you get from leaving it out.
The loaf will last about 4-5 days.
Love bread as much as us? Check out our other quick breads!
- Lemon Poppy Seed Bread
- Cinnamon Swirl Banana Bread
- Chocolate Chip Pumpkin Bread
- Chai Carrot Loaf with Browned Butter Icing
- Banana Bread Muffins
Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!
Best EVER Banana BreadCourse: Donuts and Bread, FavoritesCuisine: DessertDifficulty: Easy
If you’ve been looking for the best banana bread recipe in town, you’ve hit the jackpot! What makes ours special? 2 secret ingredients; vanilla paste and cinnamon sugar. Moist and tender with crispy edges!
1/2 cup butter, softened (1 stick)
1 cup sugar
1 tsp vanilla paste (1 1/2 tsp vanilla extract works too)
4 bananas, mashed
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
Cinnamon sugar for sprinkling
- Pre-heat oven to 350 F. Spray a loaf pan with non-stick spray or butter. Sprinkle cinnamon sugar in the pan to line it and shake out the excess.
- In a large bowl, cream butter until smooth. Next, add in your sugar and continue to beat until light, fluffy, and pale.
- Add your eggs and vanilla paste to the mixture. Mix until fully incorporated.
- Next, add in your flour, baking soda, and salt. Mix until the batter just forms. *Notes
- Pour the batter in the loaf pan and sprinkle the top with cinnamon sugar. Bake for 1 hour until a toothpick comes out clean. The top will be golden brown and crispy. If you need extra time, add increments of 5 minutes until fully baked through. *Notes
- Be careful not to over mix your quick bread batter, otherwise it’ll be dense and dry when baked.
- When you think the loaf is done, make sure your poke it almost to the bottom to test all the batter, otherwise you could miss some wet spots.