I’m not one to spend much time in the kitchen, but I will not hesitate to tell you that I have figured out the world’s best banana bread recipe. Through much trial-and-error, I’ve finally created a banana bread recipe that will without fail result in the most moist, delectable, can’t-stop-eating-it banana bread you’ve ever had. In fact, I’m inhaling an incredible slice as I write this and thinking thank goodness I know how to get paid to lose weight, because I literally can’t stop eating this banana bread.
Best Banana Bread Recipe
This banana bread recipe calls for some pretty specific steps. Toy with them if you must, but if you want the best banana bread, you need to follow this recipe closely. I set out my eggs and butter the night before if plan on baking in the morning. This recipe calls for three mixing bowls, beaters, a sifter, measuring cup, tsp/TBS measuring, and a loaf pan.
- 3 ripe bananas + pinch of salt
- 2 eggs (room temperature because we don’t bake with cold ingredients!)
- 1 stick of butter (again – room temperature)
- 2 tsp Penzey’s Cake Spice – I’m not affiliated with Penzey’s, but believe me when I say this spice is an absolute MUST! Don’t try just doing cinnamon if you want the BEST banana bread.
- 1 tsp vanilla
- 1 TBS almond milk (regular milk is fine, too)
- 2 cups sifted flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Sugar topping (if desired)
- 2 TBS brown sugar
- 2 TBS butter
- 1 TBS water
Preheat over to 325. Mash your bananas in a bowl with the Penzey’s cake spice and a pinch of salt. I like to use my beaters to mix this up well. Let this sit for 5-10 minutes. I usually do this and then get the rest of my ingredients measured out and ready.
In a separate bowl, cream together your sugar and butter until smooth. Save your butter wrapper to butter your loaf pan. Add in your 2 eggs and mix until combined. Add in your splash of vanilla and give it a quick mix. Add in bananas and your tablespoon of milk. Mix until combined.
In another separate bowl, mix together your 2 cups of flour, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
Add wet to dry and mix until combined. I recommend using a rubber spatula to really get in there, as the flour tends to hide in pockets sometimes.
Butter your loaf pan well and pour in the batter. Bake 65-70 minutes, or until toothpick comes out clean. Let cool (if you can!) before cutting into it.
Banana Bread Topping
I also really like making a sugar drizzle to go on top. You can do this quickly by melting 2 TBS butter in a microwave safe mug then stirring in 2 TBS of brown sugar and drizzling over. If you prefer to do it on your stove top, I like to add in a tablespoon of water at the end for an easier drizzle.
It’s hard to say whether this or my overnight french toast is my family’s favorite, but for me? This is truly the best banana bread recipe and if you’ll excuse me, I’m off to grab another slice.