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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (174g) Recipe makes 8 servings |
||
| Calories 528 | ||
| Calories from Fat 200 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.3g | 34% | |
| Saturated Fat 13.4g | 67% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 533mg | 22% | |
| Potassium 277mg | 7% | |
| Total Carbohydrate 79.2g | 26% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 49.8g | ||
| Protein 6.4g | 12% | |
The Best Banana Bread
SERVES 8 -10 , 1 -2 loaves
Ingredients
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 bananas, blackened
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups flour
- 3/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup mini chocolate chip
Directions
1
Cream butter and sugar (by hand or mixer).2
Mash bananas and add by hand to creamed mixture.3
By hand add eggs, vanilla, baking soda, flour and salt.4
Gently stir in buttermilk and chocolate chips.5
Pour into a greased loaf pan.6
Bake at 350°F for 1 1/4 hour or until it tests done with a toothpick.7
**I find that coarsely mashing bananas is best and make sure they are over ripe for best flavor.8
I also find that doing the majority of the mixing by hand makes for better texture in the end.9
**Even though the recipe says it makes 1 loaf, I usually use 2 loaf pans or 3 mini loaf pans because it seems to yield a moister bread.10
Just adjust baking time down.11
**if you do not have buttermilk you can put 1 teaspoons vinegar into a 1/2 cup measuring cup and fill to top with milk.12
Let rest 5 minutes before adding to recipe.13
**This freezes well.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Freezer
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Tee Lee
On Sep 20, 2009
This was wonderful! It was so moist and full of flavor, my search for the perfect Banana Bread is over! I have tried useing both chopped walnuts and chocolate chips and both are great. Thanks for posting!
From: Marg (CaymanDesigns)
On Sep 9, 2004
This is an excellent recipe. Even my not-a-big-fan-of-banana-bread husband had seconds! I used nuts instead of chocolate chips and made two loaves. Next time I'll check it before 60 minutes as it was a bit brown. I'll also make sure I grease and flour the pan as it stuck with just using spray. I want to make sure I try it sometime with real buttermilk instead of the soured milk. I'm sure real will make it even better. A keeper for sure! UPDATE: This time I made it with the chocolate chips & while they didn't take away from the bread, I'm not sure they really added to it either. I made one loaf this time and used real buttermilk, fantastic! Definitely deserves the title, The Best Banana Bread.
From: AuntWoofieWoof
On Jul 13, 2003
This is an EXCELLENT recipe. Delious banana bread. I made it at a friends house. She said her sons would not eat it if I put the chocolate chips in it so I omitted them I did as you suggested and made it into 2 loaves instead of one and you are right!! It was nice and moist. I wasn't sure how it would taste without cinnamon in it and it turned out really good. The taste of the banana really came though. I will definitely make it again and if I make it for myself I will add the chocolate chips. Thanks for a great recipe Tracy
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