Best Ever Banana Bread
If there’s one good thing that came out of this year, it is the banana bead revival. Being one of the easiest baked goods to make and using simple pantry-friendly ingredients, it is the epitome of comfort food. Plus, can you find a better way to use the overripe bananas that sit on your counter? Although – I admit it – this treat was not a staple in my everyday menu, I did get really into making it this year. Having tried different versions and recipes, I finally created one that might be the best ever banana bread out there. I know, best-ever is kind of a bold statement, but this loaf of deliciousness is so good that I can hardly contain my excitement. Seriously. It is light and airy – thanks to the oil being used instead of butter – and the chocolate sprinkles give it a beautiful chocolate marbling throughout. Plus, it makes a really good breakfast. Trust me, you will love it, too.
INGREDIENTS
Dry bowl
1 + 3/4 cup AP flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Wet bowl
2 eggs
2 medium ripe bananas
1/2 cup brown sugar
1/2 cup neutral vegetable oil
1/3 cup buttermilk
1 tsp vanilla extract
Optional
1/2 cup chocolate sprinkles
1 cup crushed roasted walnuts
1 fresh banana for decorating
INSTRUCTIONS
Step 1
Preheat oven at 320o F or 160o C and line a 9x5x3 inch (standard bread size) baking pan with parchment paper. At this point – and before you start making the bread – you can roast the walnuts in the preheated oven for about 6’-8’ until golden brown.
Step 2
Now, start by mixing in a bowl all the dry ingredients – flour, salt, baking soda and cinnamon – together. At the same time, mash the bananas with a fork and set aside.
Step 3
Then, mix the wet ingredients in a separate bowl. First, beat the eggs with the sugar until foamy. After that, add the oil pouring it very slowly – the stream should be really thin. As soon as the oil is fully incorporated, mix in the bananas, buttermilk and vanilla extract.
Step 4
Finally, toss in the dry ingredients and mix together – be careful not to overmix it, otherwise the starch will be released and our bread will be harder that desired.
Step 5
This step is optional but highly recommended. Gently fold the chocolate sprinkles and crushed roasted walnuts into the batter using a spatula. Lastly, pour batter into the pan and decorate the top with the fresh banana. Don’t forget to sprinkle some sugar over the banana on top, if you want it to be extra caramelized.
Step 6
Bake for 1h – 1h 20’ (depending on your oven) or until a toothpick comes out clean. If you can resist the urge to eat the best ever banana bread hot from the oven, hats off to you. It’s best if you let it cool down – first in the pan and then on a cooling rack – and then enjoy!
Best Ever Banana Bread
Ingredients
Dry Bowl
- 1 3/4 cups AP flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Wet Bowl
- 2 eggs
- 2 bananas medium, ripe
- 1/2 cup brown sugar
- 1/2 cup vegetable oil neutral
- 1/3 cup buttermilk
- 1-2 tsp vanilla extract
Optional
- 1/2 cup chocolate sprinkles
- 1 cup walnuts roasted, crushed
- 1 banana fresh
Instructions
- Preheat oven at 320o F or 160o C and line a 9x5x3inch baking pan with parchment paper. Roast the walnuts in the preheated oven for about 6’-8’ until golden brown.
- Mix all the dry ingredients – flour, salt, baking soda and cinnamon – in a bowl together. Mash the bananas with a fork and set aside.
- Mix the wet ingredients in a separate bowl. Beat the eggs with the sugar until foamy. Add the oil pouring it very slowly – the stream should be really thin. As soon as the oil is fully incorporated, mix in the bananas, buttermilk and vanilla extract.
- Toss in the dry ingredients and mix together – be careful not to overmix it, otherwise the starch will be released and our bread will be harder that desired.
- Gently fold the chocolate sprinkles and crushed roasted walnuts into the batter using a spatula. Pour batter into the pan and decorate the top with the fresh banana.
- Bake for 1h – 1h 20’ (depending on your oven) or until a toothpick comes out clean. Let it cool down – first in the pan and then on a cooling rack – and enjoy!
