I’m going to title this post “My Mom’s Banana Bread Recipe” because this loaf of goodness really does come straight from her kitchen. Some years ago my mom made this banana bread recipe for a baking contest at her job and she won with flying colors. And now, with her permission of course, I’m sharing it with you.

WHY I MADE MY MOM’S BEST BANANA BREAD RECIPE

I really, really like this recipe because it’s empty of any b.s. that would make me question my sanity. I’m a home cook who loves to try testing out new recipes, but some classic desserts should just be left alone. Like, why should banana bread have figs in it? Or rhubarb? In my house, in my corner of the world, banana bread likes to remain untouched and I’m just going to respect that. 

Baking banana bread is the absolute best way to use up those ripe bananas that have been sitting on your counter since the day you signed the lease. I’m not very particular about food, but one of my non-negotiables is that I don’t eat ripe bananas.

I like my bananas firm, even dangerously and ever so slightly green because I find that they aren’t super sweet at that point, and still have some bite to them. Ripened bananas are too mushy for my liking, but I do like them when they are like this: mixed with flour, sugar, and butter and baked at 350 degrees. Banana bread, people. Let’s get this bread. 💰

MY MY MOM’S BANANA BREAD RECIPE

Scroll down to the recipe box for the full details on this recipe, but here’s the gist of it:

1. Mix together butter and sugar, and mashed bananas in the bowl of a stand mixer.
2. Add egg, buttermilk, and vanilla.
3. Sift together flour, baking soda, baking powder and salt.
4. Pour the batter into a loaf pan, and set aside.
5. Bake for 45-50 minutes, until toothpick inserted comes out clean.

THE VERY BEST BANANA BREAD’S KEY INGREDIENTS

• brown sugar
• unsalted butter
• ripe bananas
• egg
• buttermilk
• vanilla
• flour

HOW LONG DOES THIS TAKE TO MAKE?

Start to finish, expect to spend about an hour making this recipe.

• Prep time: 10 minutes
• Bake time: 50 minutes

HOW TO STORE THIS BANANA BREAD?

We’ve never had a problem with leftovers around here, but this bread will keep fresh on the counter for about a day or two. Make sure it’s stored in an airtight container, out of direct sunlight.

You can also definitely store this banana bread in the freezer! I recommend freezing slices, so you can enjoy a slice or two for dessert. Simply allow to come to room temperature on the counter to defrost, which may take about an hour depending on the temperature of your kitchen.

MY MOM’S BANANA BREAD RECIPE FAQ

1. Is this recipe vegan?

No, my mom’s original banana bread recipe is not vegan, however you can find a vegan version of this wonderful recipe right here!

• My Mom’s Vegan Banana Bread Recipe

2. Is this recipe gluten free?

No, but you can find the GLUTEN FREE version if this recipe here!

• GLUTEN FREE Banana Bread Recipe

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My Mom’s Banana Bread Recipe

I’m going to title this post “My Mom’s Banana Bread Recipe” because this loaf of goodness really does come straight from her kitchen. Some years ago my mom made this banana bread recipe for a baking contest at her job and she won with flying colors. And now, with her permission of course, I’m sharing it with you!

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 3/4 cup brown sugar
• 4 tbsp unsalted butter, room temperature*
• 2 very ripe bananas, mashed
• 1 egg
• 2 tbsp buttermilk**
• 1 tbsp vanilla
• 1 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

Streusel topping

• 3 tbsp flour
• 3 tbsp brown sugar
• 1/4 tsp cinnamon
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat oven to 350 degrees.
2. Mix together butter and sugar, and mashed bananas in the bowl of a stand mixer on medium-low.
3. Add egg, buttermilk, and vanilla together and mix until combined.
4. Sift together flour, baking soda, baking powder and salt. Mix into batter.
5. Pour the batter into a loaf pan, and set aside.
6. Prepare the streusel topping by mixing all ingredients together until it forms a crumbly, sand-like texture. Sprinkle this evenly on top of the bread batter.
7. Bake for 45-50 minutes, until toothpick inserted comes out clean.

Notes

* Substitute this ingredient with vegan butter, if vegan

** Although her recipe calls for buttermilk, I didn’t have any on hand so I used non-dairy milk instead. The banana bread still came out perfect!

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