I generally try to make somewhat unconventional recipes, things that are a little unexpected. But there is nothing unconventional about banana bread. It is such a classic snack.
BUT, the reason why I just HAVE to put it on the blog is that this recipe for banana bread is exceedingly better than any other recipe I have tried.
I actually am pretty indifferent to most banana bread EXCEPT this kind. This is Mamma Hibma’s banana bread recipe, and it is TO DIE for. Just try it. You’ll see what I mean.
It also freezes super well if you want to save some for later 🙂
Why did I make this banana bread this time? I don’t know. I normally have, ya know, a specific reason for making things, like specific people I want to feed it to or a specific event/occasion that it’s for.
But this I made for no reason at all. At midnight. And my roommate let me know that the sound of the blender was in her dream. Oops, sorry bout that, roomie.
But it is now confirmed that this banana bread is what DREAMS are made of.
Or my blender is.
It really is a good blender. Ninja. 10/10 would recommend.Print
The hands-down BEST banana bread recipe you will ever lay eyes on. FIVE whole bananas are in there, so you know it’s good, we aren’t messing around here.
- 1 cup sugar
- 1/2 cup butter
- 2 eggs, beaten
- 2/3 cups buttermilk
- 5 large, extra ripe bananas
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Preheat oven to 325 degrees.
Cream the butter and sugar with a kitchen mixer. Add eggs, then vanilla and buttermilk.
Mash the bananas. (I use a blender to make them extra smooth, but you can use a fork if you don’t mind them chunky!) Add the bananas to the mixture and stir to combine.
In a separate bowl, combine the remaining ingredients. Then combine the wet and dry ingredients.
Grease the loaf pan(s) you are going to use. Bake the bread for the number of minutes corresponding to the size of the pan(s) you are using as follows:
- One 9x5x3 loaf pan: Bake 1 hour
- Two 8x4x2 loaf pans: Bake 55 minutes
- Six 4 1/2×2 1/2×1 1/2 loaf pans: Bake 30 minutes.
When a toothpick inserted into the center of the bread comes out clean, the bread is finished. Take it out of the oven and let it cool for a few minutes. Then remove the bread from the pan(s) and allow them to cool completely.
Feel free to throw this in the freezer to save for a rainy day! It freezes so well!
Keywords: Banana, bread, quick bread, bake