World's Best Banana Bread
About this recipe
This banana bread recipe is all about simplicity and flavor, using just one bowl and ripe bananas to create a moist and tender loaf. The creator claims it's the best banana bread ever, and after testing numerous recipes, this one stands out for its perfect texture and rich taste.
The secret lies in the use of very ripe bananas and buttermilk, which not only enhance the sweetness but also contribute to a tender crumb. Plus, the low and slow baking method ensures even cooking and deep flavor development.
Ingredient notes
- The recipe calls for 220g of all-purpose flour, which is about 1 and 3/4 cups.
- You need 300g of sugar, approximately 1 and 1/2 cups.
- The walnuts are optional; you can substitute them with chocolate chips or raisins if preferred.
Tips from The Daily Bake’s video
- Make sure your bananas are very ripe for the best flavor and moisture. The mushier, the better!
- Using buttermilk adds tenderness to the bread by interacting with gluten and helps it rise when combined with baking soda.
- Mix the wet and dry ingredients just until combined to avoid overmixing, which can lead to a dense loaf.
Good to know
- What temperature should I bake the banana bread at?
- Bake the banana bread at 325°F (170°C).
- How long does it take to bake the banana bread?
- The banana bread takes about 1 hour and 20 minutes to bake.
- What should I do if my banana bread is not done after the initial baking time?
- Check for doneness using a toothpick; if it comes out mostly clean, it's done. If not, continue baking and check every few minutes.
No life story here — the video and the recipe are the whole point. All credit to The Daily Bake: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 325°F (170°C).
- 2
In a bowl, combine the dry ingredients: 220g all-purpose flour, 300g sugar, 6g baking soda, and 3g salt. Whisk until smooth and set aside.
- 3
In another bowl, mash ripe bananas until soft and mushy. You want them to be very ripe for the best flavor.
- 4
Add 2 whole eggs to the mashed bananas and stir to combine.
- 5
Pour in 125ml canola oil and 90ml buttermilk, then add 5ml vanilla extract. Mix well until all wet ingredients are combined.
- 6
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined, being careful not to overmix.
- 7
Fold in 146g chopped walnuts (or your choice of chocolate chips or raisins) gently into the batter.
- 8
Prepare a 9x5 inch baking pan by lining it with parchment paper or greasing it with butter and flour.
- 9
Pour the batter into the prepared pan and smooth the top.
- 10
Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness with a toothpick inserted into the center.
- 11
Once done, allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Heads up — we had to guess a little:
- The quantity for walnuts is inferred as optional, based on common practices in banana bread recipes.
Credit where it’s due: this recipe was transcribed from The Daily Bake’s original video on YouTube. Follow them there — it’s their dish.
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