There are three tricks to the best banana bread you will ever make: buttermilk, brown sugar, and a small loaf pan. Easy and delicious banana nut bread!
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A light crunchy crust with a slightly moist crumb; perfectly textured and oh so delicious! Flavorlicious y’all!
You know, for the longest time I didn’t like bananas. It was mostly all mental. Now their not so bad! Especially if they are in banana bread! mmmmm…
You see, dear reader, it’s because in elementary school some kids on the bus gave me the nickname “Julianna Bobana the big fat Banana” and it stuck.
I blame all my self esteem issues entirely on bananas.
Not really though. Haha!
Sidetracked by Banana
Also did you know that there are over 1000 varieties of bananas? True story! They come in all different colors and sizes.
Although, if you live in America then you probably know of approximately one variety of banana- the Cavendish banana. It’s the bright yellow one you find in grocery stores for about 79 cents a pound. The Cavendish has bunches that grow three meters above the soil (they are a fruit, but are actually an herb as well), with a shape that makes them easy to pack, and a beautiful color to boot.
I’m pretty sure the fact that the Cavendish banana is significantly less flavorful than other varieties wasn’t considered a major problem when they were chosen as the mass production fruit of America way back when, and since we’ve not got other choices I suppose we are perfectly fine with that.
However I visited an island in Samoa last year and they had different banana varieties and heavens to betsy they were delicious! So now I look for other banana varieties whenever I’m at the grocer. Try it out!
The tricks to perfect banana bread:
- Buttermilk. Using buttermilk adds acidity to the banana bread batter. A slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten.
- Brown Sugar. In this banana bread recipe I use a combination of both brown and white sugar, where usually banana bread only contains white sugar. However, brown sugar contains molasses, which positively changes the texture and flavor of your banana bread, but the sweetness level will be the same.
- Small loaf pans. Often times when people make banana bread they will get a burnt or incredibly thick outer crust while the very center of the bread has a cavity of raw batter. This can be caused by too much banana or by cheap baking pans. However I found that my favorite way to outdo this problem is by baking banana bread in a small loaf pan. Then my recipe can still have lots of bananas and be totally flavor packed.
- Nuts. Pecans are my favorite addition to banana bread. They are not absolutely necessary, so if you hate nuts then by all means skip them. However they do take the batter to the perfect consistency so try them out if you’re on the fence over the whole nuts in banana bread issue.
Enough talk! Let’s eat…
Recipe for perfect Banana Bread:
- 3 bananas
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon baking soda
- 3 tsp vanilla
- 1/3 cup buttermilk
- 1 3/4 cup flour
- 2 eggs
- 1/2 tbs salt
- 1/2 cup canola oil
- In a large bowl, stir together all the dry ingredients.
- In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla;
- add to flour mixture, stirring just until combined.
- Fold in the nuts.
- Pour into 3-4 small (and possibly disposable) loaf pans that have been sprayed with non-stick spray.
- Bake at 325° for 1 to 1-1/2 hours or until a toothpick comes out clean.
- Cool on a wire rack.