So here’s to the first ever banana bread I’ve made that actually turned out. I don’t know what it is about me and banana bread but i’ve tried making it a couple times before using two different recipes and they both turned out so dry that Luna wouldn’t even eat them. But the other day, I just had a craving for homemade banana bread and I thought of giving it another try using a different recipe.
Well, thanks to Martha Stewart for saving the day! Let me tell ya, this banana bread is A-M-A-Z-I-N-G! It is so moist and so good! I couldn’t stop eating it that I had it for dinner too. Yikes, bad on the calorie count but good for my happy stomach. I used this recipe from Martha Stewart but made some little changes:
- used greek yoghurt instead of the sour cream
- used 2 bananas instead of 1
- added shredded zucchini on top
I plan to make another loaf this week. Even though it’s amazing as is, I might cut down the sugar to just 1/2 a cup instead of 1 cup. And maybe I’ll try adding shredded carrots on top to change it up.
Give this recipe a try, trust me, you’ll love it!
Hi, I’ve been reading your blog for a bit, but I haven’t commented. Thought I would because I love banana bread, too! If you’re up for another banana bread recipe, I can’t recommend my mom’s highly enough. Super moist and delicious!
Banana Bread
Preheat oven to 325 degrees.
¾ c. butter
1½ c. sugar
1½ c. mashed bananas (usually 3 regular sized bananas, very very ripe – almost black is A+)
2 eggs, well beaten
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
¾ tsp. salt
½ c. buttermilk (<– essential!)
¾ c. chopped nuts (I prefer pecans, but walnuts work)
Cream butter and sugar together in large mixing bowl. Blend mashed bananas, eggs and vanilla well into butter mixture. Sift dry ingredients and add to mixture a little at a time, alternating with buttermilk. Stir in nuts.
Grease and flour loaf pan(s). Fill pan(s) about 2/3 full. I like to line what will be the crease (center of the loaf) with pecan halves, before baking, to make things look pretty. Makes 1 large or 2 medium loaves. Bake for about 1 hour 15 minutes, or until toothpick comes out clean.
Oh wow, thank you so much for sharing your mom’s recipe! It looks delicious & I will definitely try it out. xo
Excellent! Just when I was in need of a banana bread recipe, you post this delectable creation with a delightful zucchini topping! Can’t wait to try it! Thanks Nerissa.