Slice up or freeze this Basic Banana Bread Recipe. A moist, sweet, cake-like quick bread made with buttermilk, and two eggs (a soft, eggy texture).

This is one of my favorite banana bread recipes! Use overripe bananas to bake a classic banana bread with this easy recipe today! Serve for dessert, and make of pot of this Sausage Kale Comfort Soup.

Basic Banana Bread Recipe

Bake, cool, and freeze. Or enjoy today and make smaller loaves to give away!

Yesterday we thought we were doing this and that. This week, it’s a break in our schedule with what’s happening around us.

With so much unknown, we focus on family time, each other time, neighbor time, friend time. Thank goodness for technology!

We take advantage of rest, reading, puzzles, walks, a beautiful hike, and more.

Today we embrace so many gifts right in front of us.

And … we’re making a few loaves of banana bread! We live in an older community, so we’ll be checking in on our elderly neighbors.

How do you make banana bread from scratch?

It’s easy! First, make sure you have 4 overripe bananas on the counter. We used buttermilk in this recipe, but you can swap it out for sour cream!

Why do you need overripe bananas for banana bread?

Use overripe bananas to bake a classic banana bread with this easy recipe.

Did you know you can freeze bananas? They are great defrosted for banana bread. The more overripe, the stronger the natural sugar in the bananas for the bread.

In other words, never let an overripe banana go to waste. Pop it in the freezer until it’s time to use.

What can you put on banana bread?

  • Enjoy the bread warm or cold with butter, jam, or—my favorite topping—peanut butter!
  • Banana Bread makes a great Banana Bread Pudding.
  • It’s also delicious toasted for breakfast with butter or peanut butter.
  • Spread Nutella on top for an extra-sweet dessert.
  • Toast two slices and make a scrambled egg and bacon sandwich.
  • Serve it in the morning with your favorite scrambled eggs!
  • Enjoy with a glass of milk!

How do you keep banana bread moist?

Banana bread should always be kept in plastic wrap, tin foil, or an airtight container to keep it from drying out or going bad quickly. Preserve it up to a week by refrigerating it. Make sure and tightly wrap the bread.

Also try these banana bread recipes:

Secret Walnut Banana Bread Recipe

Pumpkin Chocolate Chip Banana Bread (do you have an extra can of pumpkin in your pantry?)

Gluten Free Banana Bread (chocolate!)

Greek Yogurt Banana Bread [recipegirl.com]

Ingredients to make banana bread:

You’ll need 4 ripe bananas to begin. *

  • Buttermilk, butter, and eggs
  • Ripe bananas
  • Dark brown sugar, white sugar
  • Flour, salt, vanilla, cinnamon, baking powder, nutmeg

How do I know when my banana bread is done?

We use the toothpick method to gauge whether their banana bread is ready to come out of the oven. In the middle of the bread, you place the toothpick, and then pull it back out. If the stick comes out clean or with a few crumbles on it, the bread is done. If it shows still gooey batter, then it’s not done.

How to store banana bread

We keep it wrapped on the counter. But you can also freeze it, or give it away!

ENJOY!

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Basic Banana Bread Recipe

This basic banana bread uses two eggs, which gives it a soft and eggy texture. Enjoy the bread warm or cold with butter, jam, or—my favorite topping—peanut butter!

Ingredients

  • 1/4 c buttermilk, room temperature
  • 1/2 c butter, softened
  • 2 eggs, room temperature
  • 4 bananas, very ripe, mashed
  • 1/2 c dark brown sugar
  • 1/2 c white sugar
  • 1 1/2 c flour
  • 1/2 tsp kosher salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 pinch nutmeg

Instructions

  • Preheat oven to 350 degrees F. Grease a standard loaf pan with butter, and line with parchment, allowing flaps to hang over the edge slightly.
  • Combine flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl; whisk together then set aside.
  • In a large standup mixer, beat the butter until smooth, then add in white and brown sugar. Beat on high until fluffy— 3 minutes.
  • In a small bowl, beat the eggs, buttermilk, and vanilla together. With the mixer on high, stream in the buttermilk and egg mixture—don’t worry if the batter breaks; add in the mashed bananas and turn speed to medium-low.
  • Add in the flour mixture 1/2 cup at a time and mix until just incorporated—don’t over-mix.
  • Bake for 50-60 minutes, or until a cake tester comes out clean from the center and the top is lightly golden.
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