Best-Ever Banana Bread. My Best Ever Banana Bread recipe is now yours, too! Get my chef-tested secrets to making this easy banana bread with incredible flavor and a moist Banana Bread tends to be one of those recipes that you need a master recipe for, one that never fails you. With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe.
How do I quickly ripen bananas? When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. If you have a day or two to spare, place bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. You can cook Best-Ever Banana Bread using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Best-Ever Banana Bread
- It’s 1 1/4 cup of sugar.
- You need 1/2 cup of butter or margarine,softened.
- Prepare 2 of eggs.
- Prepare 1 1/2 cup of mashed very ripe bananas (3 to 4 medium).
- It’s 1/2 cup of buttermilk or milk.
- It’s 1 tsp of vanilla.
- Prepare 2 1/2 cup of all-purpose flour.
- Prepare 1 tsp of baking soda.
- It’s 1 tsp of salt.
- It’s 1 cup of chopped nuts, if desired.
Sift together flour, soda and salt. This is the best Coconut Flour Banana Bread you'll ever try. It's easy to make, not overly sweet, and reminds me of the real thing- without using gluten or dairy. What You Need to Know About Working with Coconut Flour.
Best-Ever Banana Bread step by step
- Heat oven to 350°F . Grease bottoms only of 2 (8×4-inch)loaf pans or 1 (9×5-inch)loaf pan..
- In large bowl, mix sugar and butter. Add eggs,bananas,buttermilk and vanilla ; beat with electric mixer on medium speed until smooth.Stir in flour,baking soda,salt and nuts just until moistened. Pour batter into pans..
- Bake 8-inch loaves 1hour,9-inch loaf 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pan to cooling rack. Cool about 1 hour before slicing..
- High Altitude (3500-6500ft): Increase flour to 2 3/4 cups. In step 1,heat oven to 375°F. In step2,add 1/4 cup water with buttermilk. Bake 8-inch loaves about 1hour 5minutes,9-inch loaf about 1hour 30 minutes..
I've said it before, but I'll say it again: Coconut flour is SO tricky to work with. This recipe makes the BEST most Moist Banana Bread ever! It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten-free recipe with ease! The best banana bread I've ever made! I always use sour cream as the yogurty component, add bittersweet chocolate chips, and sprinkle the top with cinnamon before baking (dragging a knife through to create swirls) along with a coating of sugar for that crispiness.
