Old-fashioned banana bread is a versatile quick bread that has been around for years, served for breakfast and as an afternoon snack with a cup of tea or coffee, or as a dessert.
Simply Moist Banana Bread
When it comes to making simply moist Banana Bread, three rules of thumb come to mind. To make the best moist banana bread, use blackened ripe bananas, use oil instead of butter, and avoid overbaking.
Growing up in the 60s, my mother made my favorite after-school snack, Banana Bread. It seemed to taste even better after a few days of baking. Don't get me wrong, I love a slice with butter slathered on it, fresh out of the oven.
Here are a few fun facts about Banana Bread. Banana Bread is the most searched bread recipe on the internet. It was the first tropical fruit imported to the United States, specifically New Orleans, in the 1800s.
But as bananas gained popularity throughout the South, banana bread began appearing during the Great Depression to avoid wasting the fruit.
Before the 1930s, it was prepared with flour, eggs, and a little sugar, laying the foundation for the recipes as we know them today.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR OLD FASHIONED BANANA BREAD
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Old Fashioned Banana Bread, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Old Fashioned Banana Bread, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST HOMEMADE BANANA BREAD
Choosing bananas. Use extra ripe bananas. The best bananas are mostly brown or black with a speckled peel. The riper the banana, the sweeter and more flavorful the banana bread. Do not use solid black, mushy bananas that leak liquid, or have a sour fermented smell.
Don't overmix the batter. Mix your wet and dry ingredients separately, then combine them just until the flour is incorporated, leaving slight specks remaining. You can even use a spatula to fold in the flour. Overmixing results in a dense, tough, and rubbery bread.
If you add nuts. If you are adding nuts, gently fold them in at the end. This helps distribute them without overworking the batter.
What pan to use? A light colored metal pan is preferred because it conducts heat evenly and prevents the crust from getting too dark. Glass or ceramic pans can take significantly longer to bake and may cause the center to bake unevenly.
Test for doneness. While a toothpick can be used, I recommend using a long skewer or a digital thermometer for a more accurate reading. The thermometer should read between 200 degrees F. and 205 degrees F. Avoid overbaking the bread by checking 10 minutes before the timer ends.
Tent with foil. If the top of the banana bread is browning too quickly, loosely tent the pan with foil for the last third of the baking time.
How to store. Wrap the cooled banana bread in a non-stick wrap, then seal it in an airtight container or a ziplock bag to prevent it from drying out.
WHAT YOU NEED TO PREPARE OLD FASHIONED BANANA BREAD
SugarVegetable (I use Crisco oil)
Flour
Baking soda
Salt
Eggs
Vanilla
Buttermilk
Bananas (at least 8)
Sugar
Vegetable (I use Crisco oil)
Flour
Baking soda
Salt
Eggs
Vanilla
Buttermilk
Bananas (at least 8)
Flour
Baking soda
Salt
Eggs
Vanilla
Buttermilk
Bananas (at least 8)
HOW TO PREPARE OLD FASHIONED BANANA BREAD
Preheat the oven to 350 degrees F. Generously grease one 10-cup bundt pan or two 9"x5" loaf pans (I use this pan) with butter or shortening.
In the bowl of an electric mixer fitted with the paddle attachment, cream the oil and sugar until light and fluffy.
In a bowl, whisk together flour, baking soda, and salt. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk, and bananas, stir to combine.
Add the flour mixture and mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans, or if using a bundt pan, distribute the batter evenly.
Bake for 1 hour or until a toothpick is inserted and comes out with little crumbs on the sides.
Remove from the oven and cool for 15 minutes in the pan. Remove from the pan and finish cooling on a rack.
WHERE YOU MAY SEE THIS RECIPE
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