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Best Banana Bread Recipe

Banana Bread is one of my favourite things to make, and I feel good about reducing food waste. Use up extra ingredients like buttermilk, ricotta, or sour cream. This banana bread is moist, delicious, and not too sweet. I often have leftover buttermilk from other recipes, so I make a few of these and freeze or give away as a hostess gift. Wrap them nicely in parchment paper and include a new tea towel.

Prep Time

20 minutes

Cook Time

80 min

Total Time

1 hour 40 minutes

Servings

1 loaf

Prep Time

20 minutes

Cook Time

80 min

Total Time

1 hour 40 minutes

Servings

1 loaf

2 eggs, beaten
1/3 cup buttermilk (or ricotta), see notes
1/2 cup vegetable oil, olive oil, avocado oil, or coconut oil
1 cup mashed banana (about 2-3 bananas)
1/2 cup white sugar (adjust the amount to taste up to 1 cup)
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans (or chocolate chips, optional)

Preheat your oven to 325°F (160°C).
Line a loaf pan with parchment paper or grease and flour it.
In a large bowl, blend the eggs, buttermilk (or ricotta), oil, and bananas. I use a hand blender to make everything smooth.
In another bowl, combine the sugar, flour, baking soda, baking powder, and salt.
Pour the dry ingredients into the wet ingredients and mix well.
Fold in the pecans (or chocolate chips, if using).
Pour the batter into the prepared loaf pan.
To make it look fancy, slice one banana lengthwise and add it on top of the mixture before baking.
Bake for 1 hour and 20 minutes or until a cake tester comes out clean.

If you don’t have store-bought buttermilk, you can make your own. Pour 1 tablespoon of white vinegar or lemon juice into a 1-cup measurement cup and add enough whole milk to fill the cup. Stir gently and let it sit at room temperature for about 10 minutes.

This moist banana bread is my favourite way to reduce food waste while baking something simple, comforting, and worth sharing.