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Banana Bread

Goin’ Bananas with Banana Bread

When bananas turn too ripe, it is time for banana bread. It may look rotten but I prefer using overripe bananas for my banana bread or banana muffin because it just gives this nice natural dark color to the baked bread.

For a moist banana bread, Saveur’s Mom’s Banana Bread is my go to recipe. It never fails me and it is easy to prepare. This is the reason why it’s one of my favorite food to share as gift.

Blogging Mama’s Tip: You can freeze your overripe banana and thaw it at room temperature when ready to use.

Mom’s Banana Bread


Butter, for greasing pan
1 cup flour, plus more for pan
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 tsp. vanilla
1 egg plus 1 egg yolk
2⁄3 cup chopped pecans
3 very ripe bananas, mashed


1. Heat oven to 350°. Grease a 9″ x 5″ x 
2 3⁄4″ loaf pan with butter and dust with flour; set pan aside.

2. In a large bowl, whisk together flour, baking soda, and salt; set aside.

3. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.

Serves 6 – 8

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