I LOVE banana’s! We always have them readily available at home. But, sometimes we don’t go through them fast enough and i am left with a bunch of overly ripe bananas. Personally speaking, I prefer not to bite into a soft banana but I don’t want to throw them out either! That’s the absolute PERFECT time to make this banana bread recipe!
(*quick tip: can’t get your hands on overly-ripe bananas? Use some pureed banana baby food!)
I started making banana bread about 6 months ago. I tested and tried a few different recipes until I found one I really liked. I made it numerous times, gave it as gifts etc…. but I still wanted to play with it some more and make it my own… so here you go… my new and improved, super-moist and fluffy banana bread! I personally like the thick crumble on top, but you can leave it out and it will still be a great recipe. (but honestly, the crumble gives it that little extra “oomph” and it is just amazing!) My boys have tried every batch and every recipe and have all voted, this recipe is their absolute favorite!
One of the changes I made to my original recipe, was adding buttermilk! If you do not have it on-hand, don’t worry! Remember, you can easily make your own buttermilk at home with milk and vinegar! Click Here for the recipe!
Feel free to add nuts (like pecan or walnuts), or chocolate chips… etc! Just fold it into the batter before you pour it into the loaf pans. You can also make this recipe in muffin tins, just make sure you adjust the baking time (Those will most likely cook for less time! when I made banana bread in mini loaf tins, they cooked approx 40 min instead of 55 min – even though I was cooking multiple mini loafs at the same time!!)
If you make this recipe, please feel free to rate it below in the recipe box! Don’t forget, you can now click print in the recipe box below to have an easy to follow (no picture, recipe only) copy on hand in the kitchen!!