Moist and delicious, Banana Bread is a crowd-pleaser for audiences young and old. Easy to make and delicious for breakfasts and snacks, there’s a reason they even gave this quick bread its own National Day. What gives this particular recipe its winning edge? We found caramelizing the bananas gives this recipe mega-flavor!
- 1 lb ripe bananas, peeled (3-4 bananas)
- 1 ¼ cup brown sugar, divided
- 10 Tbsp butter, softened and divided
- 1 ¼ tsp cinnamon
- ¼ tsp grated nutmeg
- 1 tsp vanilla extract
- 1 egg
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup buttermilk*
- 2 cups all-purpose flour
- 1 cup toasted pecan or walnut pieces
- Optional: ½ cup mini chocolate chips
Preheat oven to 325°. Grease 9” x 5” loaf pan.
In large frying pan over medium heat, add sliced bananas, 2 Tbsp butter and ¼ cup brown sugar. Stirring often, allow bananas to brown slightly. Add cinnamon and nutmeg, continue cooking 3-5 minutes. Remove from heat. Add vanilla extract.
In a large bowl, add remaining ½ cup butter and 1 cup brown sugar. Beat until smooth, 2-3 minutes. Add egg, baking soda, baking powder and salt. Mix well.
To mixture, add buttermilk, Then, alternately add flour and caramelized bananas, mixing well between additions and ending with flour.
Stir in toasted nut pieces, mini chocolate chips (if using) and pour batter into prepared loaf pan. At the 20 minute mark, using a knife, score the top of the banana bread “skin” down the center from end to end (about 1/8th of an inch in) to create that beautiful professional slash look. Bake an additional 30-45 minutes, or until a cake tester comes out clean. Allow to cool slightly before removing from loaf pan and slicing.
*Or clabber whole milk by adding ¼ tsp vinegar to it and let it sit for a couple of minutes before adding to recipe.