On just about any day of the week – if you looked on our kitchen counter – you would find a bunch of bananas waiting to be eaten. We are definitely a banana-eating family and love to eat them as a snack, add them to smoothies, or bake them up into the Best Ever Banana Bread you will ever eat!
This Banana Bread recipe has evolved over time – and I think we’ve perfected this recipe enough to claim that this IS the Best Ever. The perfect banana bread can be tricky – it often over cooks on the outside before the dense banana and walnut-filled batter is cooked in the middle – especially if you are using a darker metal bread pan.
So my husband Jack shares a method he learned a long time ago – and that is to line your bread pan with parchment paper. Not only does the parchment prevent the outer edge from getting too dark and overcooked, but it also makes it easier to remove the cooked banana bread from the pan!
This Best Ever Banana Bread is best made with very ripe bananas. Here’s a helpful tip: When those bananas on your kitchen counter get overly ripe – put them in the freezer. Then, once you have a few bananas saved up in the freezer – make this banana bread!
I love our Best Ever Banana Bread slathered in cream cheese, but it is equally delicious eaten on its own. Feel free to swap in your choice of nuts too (pecans are just as delicious as walnuts) – or leave them out if you prefer.Print
- 4 tablespoons unsalted butter, softened
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 eggs beaten
- 1 pound very ripe peeled bananas (2 cups)
- 1 teaspoon vanilla extract
- 1 cup bread flour
- 1 cup whole wheat pastry flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup walnuts, coarsely chopped
- Prepare a 9x5x3-inch loaf pan by spraying lightly with non-stick cooking spray.
- Cut a piece of parchment so it is as wide as the length of the inside of the pan. Press it into the pan with the excess coming up each side and protruding from the top. These will act as handles to remove the bread as soon as it comes out of the oven so it doesn’t get darker. Also place a small piece of parchment on either end so that none of the pan touches batter.
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat butter until smooth and add oil and beat again. Add sugar and beat on medium for one minute.
- Add eggs and beat on medium for another minute.
- Add bananas and vanilla and beat for 30 seconds.
- In a medium bowl, mix both flours, salt and baking soda with a whip.
- With mixer running, slowly add flour until combined. Do not beat more than just a few seconds to mix dry and wet.
- Remove bowl and fold in nuts by hand.
- Pour batter into prepared pan and even out the batter.
- Bake for 55-65 minutes or until a tooth pick inserted comes out clean.
- Remove pan from oven, lift the two long sides of parchment and gently lift the bread out onto a cooling rack to cool.
- Ovens vary so watch closely for doneness during the last ten minutes of baking. (Ours took exactly 63 minutes.)
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