Both of our daughters are amazing cooks, and I've gotten many great recipes from both of them. This "best banana bread recipe" is the best banana bread I have ever eaten and it's so simple to make!
The addition of a little nutmeg and a touch of vanilla pushes the flavor right over the top! Then, when you sprinkle some cinnamon sugar on top before baking, you get a crispy, sweet topping that is delightful!
So, if you've got some of these...(three average ones, to be exact.)
You're just a few short steps away from making this amazing banana bread!
This recipe uses "soured milk," which is not milk that has gone sour! Milk gone bad should be pitched! Soured milk works well in conjunction with the baking soda as leavening for this tasty recipe! It also adds a wee bit of tang that plays well with the sweetness.
How do you make soured milk? Put one tablespoon of lemon juice (or even vinegar) into a half-cup measure and fill with milk. Allow it to sit for a little bit to thicken. Any non-dairy milk, whether made of almonds, rice, oats, or soy, can also be turned into sour milk by the addition of vinegar or lemon juice.
If you don't have milk in the fridge, you can substitute plain yogurt, Greek yogurt, kefir, or sour cream.
I often buy them solely so I can make banana bread! Watch for more banana bread recipes here because I have had fun with variations!
We used to think we were clever to put bananas in a brown paper bag with an apple to hasten the ripening process. That still works. But I've learned you don't have to wait for days for bananas to ripen. You can bake them in a hot (400-degree) oven for about five minutes or at a lower temperature for a bit longer.
The peel will be black, but the banana will be soft and ready to be used in any recipe that calls for ripe bananas. You can even microwave bananas; just be sure to pierce the peels in several places to avoid a messy banana blowup. Cook on high in 30-second intervals until the bananas are as soft as you'd like.
One post even suggested using an air fryer. I guess there's more than one way to skin a cat, er, a banana. What the world wants now is speed!! Note: the one downside is that they won't be as sweet as when they are allowed to ripen naturally.
Ok, ok, that's pretty food nerdy. I am that. But it matters. When perfectly ripe naturally, the peel should have lots of black spots. The peel can be almost completely black, but the banana should still be somewhat firm. When the banana itself gets dark and mushy, it should be thrown away.
If you don't have three ripe ones, just peel what you have, pop them in freezer bags, and freeze until you have enough for a loaf or two. Then, defrost and use them. Be sure you use all the "banana liqueur" that forms when they thaw out!
Beat butter and sugar together until creamy and well blended. Add eggs and beat until fluffy. Break the bananas into chunks and add them to the sugar/butter mixture. Beat until the bananas are mashed.
Add flour, soda, nutmeg, and salt alternately with soured milk. Add vanilla. Mix until smooth and all ingredients are combined.
Put the batter into a well-greased 5" x 9" loaf pan, top with about a tablespoon of cinnamon sugar, and bake in a 350-degree oven for about 55 minutes or until a toothpick comes out clean.
Beckie's Best Ever Banana Bread Recipe also makes the cutest little loaves, perfect for snacking or gifting. This recipe makes one 3.5" x 7.5" and three 3" x 5.5" mini loaves. Reduce baking time to about 40 minutes.
We trust our noses to tell us when they're done, but a cake tester is probably a better choice. It should come out clean when you poke a loaf near the center.
My best advice is not to skimp on the butter. There's a critical ratio for optimum yumminess. 😉
A tender, moist banana quickbread with a hint of nutmeg and vanilla, then topped with cinnamon sugar.
Preheat the oven to 350 degrees and grease a 9" by 5" loaf pan.
Beat butter and sugar together until creamy and well blended.
Add eggs and beat until fluffy.
Break the bananas into chunks and add to the sugar/butter mixture. Beat until the bananas are mashed.
Add flour, soda, nutmeg, and salt alternately with soured milk. Add vanilla. Mix until smooth and all ingredients are combined.
Fold in nuts, if desired. We never do.
Put into a well-greased 5" x 9" loaf pan, top with about a tablespoon of cinnamon sugar, and bake in a 350-degree oven for about 55 minutes or until a toothpick comes out clean.
* *Some sources suggest the perfect ratio of cinnamon to sugar is 1/4 cup sugar to 1 Tbsp cinnamon. I say, follow your tastebuds!
Beckie's Banana Bread Recipe also makes the cutest little loaves, perfect for snacking or gifting. This recipe makes one 3.5" x 7.5" and three 3" x 5.5" mini loaves. Reduce baking time to about 40 minutes.
GB is what our six grandkids call me, and when they were younger, I'd often take home-baked treats to their ball games. Banana bread is always a hit! It's wonderful for breakfast, too, and whipped cream cheese is another scrumptious way to top it!
We love our baked goods! Here are a couple more of our favorites! Sugar Cookie Bars and Root Beer Float Cake.
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Love, GB (Betty Streff)
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Do you use all-purpose flour or self-rising flour in this recipe
I emailed you earlier when I was away from ny computer. Use all purpose flour when you make this banana bread. Happy Thanksgiving!