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Yes, friends – I totally just uttered the words the best in regards to a banana bread recipe. To some folks, those may be fightin’ words because it seems like everyone has their own opinion of banana bread perfection. Some like it with a little booze – raises my hand – others like it with loads of nuts. Personally, I’m not too fond of nuts in my banana bread, but to each their own, right?
I’ve been making versions of this banana bread recipe for years, but we’ve always consumed it well before I had the opportunity to photograph it. However, the last time I whipped it together, I honestly thought to myself – I nailed it – and I may have given myself a high five.
In my mind, the best banana bread is sweet, but not too sweet. It’s moist, dense, lightly spiced, and packed with banana flavor. Oh and let’s not forget a deliciously crunchy, crumb topping that’s worthy of being noshed by the spoonful. Yep – this is indeed the best banana bread.
If you make this banana bread or any other recipe from MBA, be sure to snap a pic and tag me (@jamiemba) on Instagram or upload them to our Facebook page – I LOVE seeing your creations!
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The Best Banana Bread
Ingredients:
For the Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon Penzy's Cake Spice (see note below)
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 1/3 cups mashed overripe bananas (about 5 medium)
For the Topping:
- 1/4 all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon Penzy's Cake Spice
- pinch of salt
- 2 tablespoons chilled unsalted butter, diced
Directions:
For the Bread:
- Preheat oven to 350°F. Lightly grease a 9x5 inch loaf pan - I used coconut oil spray from Trader Joe's.
- In a large bowl, combine flour, baking soda, salt and cake spice.
- In another large bowl, using an electric hand mixer on medium speed, cream together butter and brown sugar until light and fluffy - about 3 minutes.
- Stir in eggs, vanilla and mashed bananas until well blended.
- Using a wooden spoon or rubber spatula, gently stir banana mixture into flour mixture - stirring until ingredients are just combined.
- Pour batter into prepared loaf pan.
For the Topping:
- In a medium bowl, combine flour, brown sugar, cake spice and salt.
- With your hands, work in butter pieces, until small clumps form.
- Spread topping evenly over batter.
To Bake:
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack.
Notes:
- If you do not have Cake Spice, simply sub in cinnamon.
- Banana bread is better served after it has had time to sit overnight at room temperature.
- Banana bread will keep wrapped in plastic wrap and aluminum foil for up to 3 days.
- This banana bread is amazing toasted with a pat of butter.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
I know you don’t throw around the word “best” lightly, so I saw this today and walked right into the kitchen to make it, because I just happened to have some brown bananas on the counter. OH. MY. GOD. It is so good. I did add some toasted walnuts, and I don’t have the cake spice so I used 1/4t nutmeg and 1t cinnamon. Wowza. I will now have to run a few miles tonight in anticipation of eating probably pretty much the whole loaf before the weekend is over!!! :)
Lauren-
I am so happy to hear you enjoyed it. I’m totally guilty of making it several times a month – enjoy!
-Jamie
Thank you for this recipe, what a pleasure to have this delicious banana bread for tea time, i’m sure it’s not only the kids who will love it, thank you for sharing, have a nice evening, liên
I tried this recipe today and posted a picture on my site: http://www.youmayhaveheard.com/banana-bread/ Thank you so much for sharing! It’s awesome!! I will definitely make it again and again.
Colleen,
Thank you so much! So happy to hear that you enjoyed the recipe! Have a wonderful day.
Jamie
This banana bread was truly DELICIOUS! And she is right……the best I ever made! The second day it was even better! I did not have the spice she mentioned and just used the cinnamon and it was fabulous! Thanks !!!!!!
Nicole-
Thanks so much for commenting on your experience with the recipe. I am so happy to hear you enjoyed it as much as we did! I totally agree with you on it being better the second day! Thanks for stopping by – have a great day.
-Jamie
Wasn’t there a simpler version posted previously? I preferred that version with a slight variation of lemon juice and making sure it was fully cooked (it looked done early and I failed to check with a toothpick). Otherwise, it was simple but excellent!
Five bananas in one loaf…I love the way you think! Sounds incredible!
Thank you so much for the recipe. It was amazing banana bread for sure. nice rich banana flavor and just the right amount of crumb topping. Love it.
Love Penzy’s spices, but I didn’t know they had a cake spice. Will definitely have to give that a try.
My husband loves banana bread! This would be perfect for him! I love the sound of the topping!
You are a savior! I literally have 5 rotten, I mean ripe bananas on my counter and usually recipes only call for like 2!
Thank you Jamie!
xoxo
m