This Best EVER Banana Bread recipe is the only one you will ever need! It’s easy, flavorful, and will quickly become your new favorite.
This is honestly the best banana bread ever! Brown butter, buttermilk, and roasted bananas give this bread the ultimate flavor and texture.
Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.
It can easily be enjoyed in place of dessert or for breakfast. It also makes a great snack between meals.
I dubbed today’s recipe as the best ever banana bread recipe because it is absolute the most delicious bread you will ever taste. Why is this banana bread is so incredible?
To begin with, it contains 4 large bananas. As if that isn’t enough to make the bread flavorful, I went and roasted them. That made the bread more flavorful and naturally sweet!
It’s similar to my Roasted Yogurt Banana Bread but way better. And much less healthy…
I used all brown sugar for a moist and sweet richness. Brown sugar will do wonders for quick bread, cakes, and cookies. I use it almost everything I bake.
To add to the already wonderfully rich flavor, I added brown butter. I’ve done this before with banana cupcakes and let me tell you, brown butter and bananas are fantastic together.
As if this banana bread could get any moister, I chose to incorporate buttermilk. I love buttermilk in baked goods, especially in my cheddar jalapeno buttermilk bread. It adds a soft, tender texture that just melts in your mouth.
I added some chopped walnuts which are completely optional. I’m a huge fan of contrasts in texture and loved the soft crunch in each bite of bread.
This recipe has taken a classic banana bread and vamped it up to make it even more delightful. After one bite, I’m certain you will agree that it is indeed a tasty banana bread.
Packed full of brown butter and roasted bananas, this the best ever banana bread!
Best Ever Banana Bread
- 4 large very ripe bananas
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk room temperature
- 2 cups all-purpose flour sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Preheat your oven to 350ºF.
Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
Lightly grease and flour a 9x5-inch loaf pan. Set aside.
In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
Scrape the bananas out of the peel into a blender and pulse until pureed. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
Transfer the batter to the prepared pan and bake for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done. Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.