Jeff got this recipe from his friend Adam’s mom, and it really is the best banana bread. What makes it so amazing? Man, it is SO buttery! We’ve made this bread for so many people, and it’s just delicious. Note that it does often sink in the middle–but it’s still amazing. And it’s a great use of your overripe bananas. If you want it to sink less, make it in smaller pans or as banana muffins. We might play with the recipe a little bit to see if we can get it to sink less, but it’s so delicious that we don’t mind if it’s a bit sunken.
(When I made it for the picture, of course it overflowed a lot in the oven, so the shape of the slice was kind of weird. But I wanted to photograph it so you know this loaf isn’t perfectly rectangular, at least not until we figure out a better option for keeping it from overflowing/sinking.)
If you’re making it gluten free, just swap the flour for the gluten free cup for cup flour and add 1/4 c. It turns out really well–I don’t think I could tell the difference, they even look the same.
The Best Banana Bread
Buttery and amazing (may sink in the middle).
- 1 3/4 c. Sugar
- 3/4 c. Butter
- 2 Eggs
- 2 c. Flour (or 2 1/4 c. gluten free flour with xanthan gum)
- 1/2 tsp. Salt
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/4 c. Buttermilk (or 1/4 c. milk mixed with 1 Tbsp. vinegar or lemon juice)
- 1 c. Mashed Very Ripe Bananas (2 bananas)
Mix all ingredients together. Pour batter into buttered pans and place pans on a cookie sheet in case of overflow (be careful not to overfill–even large loaves can bubble over). Bake at 325° for at least 1 hour (until an inserted knife comes out clean). Makes 2-3 small loaves or 1 extra large loaf.