Can you believe I didn't make banana bread once during the quarantine? Mainly because I couldn't find flour in the stores, and when I did, I guarded it like I did my precious toilet paper. I have been making banana bread for years and it's one of my favorite quick breads to make. I usually never finish the bananas I buy before they turn brown. But guess what? Those ugly spotted brown bananas are what you want to make the most banana-y (is that a word?) bread. The riper your bananas, the more natural sugars they release, and the more flavor they add to your bread. This recipe is easy to make. I used brown sugar in addition to regular sugar to give a richer molasses flavor. Happy baking!
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup brown sugar
- ½ cup sugar
- 1 stick butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 3 medium very ripe bananas, mashed (1 cup)
- ½ cup chopped pecans
- 1 tablespoon turbinado sugar (optional) for sprinkling the top
- Preheat the oven to 350°F.
- Flour and butter a 9x5 loaf pan (I use baking spray).
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until combined.
- In a separate bowl, whisk together the brown sugar, sugar and eggs until combined. Stir in the vanilla. Slowly add the butter and stir. Add the buttermilk and bananas and stir to combine. Add the banana mixture to the flour mixture and stir until combined.
- Fold in the chopped pecans. Pour batter into the prepared loaf pan.
- Sprinkle the top with the turbinado sugar (optional).
- Bake for 55-60 minutes, or until a tester placed in the middle of the loaf comes out clean. Allow to cool in the pan for 15 minutes, then remove and place on wire rack to finish cooling. Serve warm, toasted, or room temperature. Enjoy!