The Best Banana Bread Ever!
This banana bread recipe is perhaps the best recipe I have ever tried! This bread is so moist and full of banana flavor. Once you try this recipe, you will never go back. This recipe has been a long time crowd pleaser for friends and family, and a hit at events. When I was in the clinical phase of medical school I used this banana bread recipe to make friends with staff in the hospital. It was a sure way to get medical staff to be more open to showing me the ropes!
I remember being on the island of Saint Vincent in the Caribbean walking through the local bakeries. There was always a slice of banana bread individually wrapped and ready to enjoy. I remember my favorite version came from a bakery that used molasses to sweeten their bread which offered a deep complex flavor. This dish brings back a lot of great memories!
To yield the moistest and flavorful bread, I recommend using overripe bananas that have been frozen and thawed out. The reason why I recommend using bananas that have been frozen and thawed is this process will release all the yummy banana syrup that makes this bread oh so moist! I like to defrost my bananas in the microwave.
Another trick to this recipe is the addition of whole wheat flour. It adds a fuller texture that you will appreciate!
The Best Banana Bread Ever
Ingredients
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
- ½ teaspoon cinnamon
- 3 frozen and thawed whole bananas this is the trick to the recipe
- 1 large egg
- ⅓ cup melted butter (I use a half portion of oil and half portion of butter)
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup optional cup of walnuts, raisins, or chocolate chips
Instructions
- Preheat your oven to 350 Degrees Fahrenheit. Mix all the dry ingredients in a bowl (flour, baking soda, salt, cinnamon). In a separate bowl mash your bananas and mix in the other ingredients (egg, sugar, vanilla, oil/butter). Next, fold the flour mixture to the banana mixture.
- Transfer batter to an oiled bread pan (standard bread pan: 8-1/2 x 4-1/2 inches) and bake for 45 minutes or until golden brown.