Banana Bread

March 26th, 2010 by katie

I almost didn’t post this.  That is, I don’t think there is anyone left in the world who doesn’t already have a recipe for banana bread.  So why would anyone care about mine?

Then I realized that the reason I have this website is to archive our favorite recipes for friends who are curious or family who wants to reproduce them.  So this recipe is for them, but if you don’t happen to already have a favorite banana bread recipe, then you should try it too.  It is an easy snack-moist and subtly sweet-and a great way to use up your bananas that are getting too soft to eat by hand.

This really isn’t my recipe, although I do like to make each recipe mine in little ways.  My mother’s recipe and my mother-in-law’s recipe are the same, except for the addition of buttermilk (my mom) and spices (his mom).  So I combined them to create the perfect banana bread for my kids: a little bit Granny’s banana bread and a little bit Nana’s banana bread but with one of Mom’s twists.

My touch was to add mace instead of nutmeg.  I discovered mace this past Thanksgiving while making pumpkin pies (which I will share with you in the fall-its wonderful!) and I love it.  Mace is the outer shell of the nutmeg and has a smoother, creamier flavor.  It can be hard to find but you can order it online and those of you in Houston can buy it in bulk at Central Market.  Feel free to use nutmeg in its place.  Also, this recipe makes one loaf but you can double it to make two.

Banana Bread

makes 1 loaf, prep 10 minutes, cook 50 minutes
  • 1 stick (1/2 cup) of butter (I use unsalted)
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1/2 tsp salt (increase this to 1 tsp is using unsalted butter)
  • pinch cloves
  • 1/2 tsp mace or nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 cup buttermilk
  • 1 cup mashed banana (about 2-3 bananas)
  • (1/2 cup chopped nuts, pecans or walnuts, optional)
  1. Preheat oven to 350°F and grease a loaf pan.
  2. Cream the butter and sugar.
  3. Add eggs, flour, salt, and spices, stir to combine.
  4. Combine baking soda and buttermilk in a measure cup, stir well then add to batter.
  5. Beat until well combined.
  6. Stir in mashed banana and nuts if using.
  7. Pour batter into prepared loaf pan and bake approximately 50 minutes or until a tester in the center comes out clean.

If you don’t have buttermilk on hand, you can quickly make it by combining milk and lemon juice (about 2 tsp) and letting it sit for a few minutes.  You can also omit the buttermilk and use 4 bananas (Nana’s recipe), just stir in the baking soda with the flour and salt.  Also, you can increase the spices or omit them, whichever you like.  I would use this amount in the spring but I’d increase them in the fall-but I’m like that.

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Posted in Breakfast, Budget, Easy, Pantry Challenge, Snacks/Appetizers

9 Responses

  1. ali @ gimme some oven

    YUM! 🙂 There is no such thing, in my book, as too many banana bread recipes!!

  2. bluejeangourmet

    I’m with ali–no such thing as too many banana bread recipes! there always seem to be a few overripe bananas on my counter.

  3. DailyChef

    I always love seeing other banana bread recipes – it’s great to get new ideas! Thanks for posting – yours looks wonderful 🙂

  4. Frank

    I also agree, never too many recipes for this stuff. I would also recommend adding a little high-quality vanilla extract. Nielsen-Massey has some really great (albeit pricey) products out there.

  5. Kathy @ The Sugar Queen

    I am always on the lookout for better recipes, than my regular old stand-bys. Your recipe looks better than mine, so I will for sure and give it a try. Thanks for going with your second instinct and posting anyhow!

  6. alexandra

    Eveyone needs a good banana bread recipe! Thanks for sharing. It’s funny I have 2 recipes too, one with buttermilk one without, and I never know which one i like better. I tend to like anything with buttermilk so maybe I should combine the two recipes, too. Good thinkin. Your loaf looks divine!

  7. judy

    Yes, I do have a standard favorite banana bread recipe that I have handwritten on an old stained index card. But I was looking for something new and I had 4 ripe bananas, some buttermilk, and along comes your recipe. I tried it and it is fantastic – my new banana bread recipe. It’s very light, moist and rich — and delicious. Thanks!

  8. kathy

    I agree with you. I already tried making banana bread/cake with different recipes that I came across with browsing for new recipe. So definitely I would try your version too. Thanks!

  9. Stefani

    Your recipe sounds yummy. I am going to bookmark because I have never cooked this stuff but have always wanted to.

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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