It's difficult to capture banana bread's yumminess in photos. It's not very exciting looking but trust me, this recipe is awesome! I found it in my Trisha Yearwood cookbook. I will definitely make it again. And if you have followed my blog in the past and have noticed my other banana bread recipes, I have to always add a cinnamon/brown sugar struesel. I tried it years ago and will never again make banana bread without it. The struesel takes a delicious recipe and makes it close to perfect. I have no certain formula for the struesel, I just mix about a teaspoon of cinnamon with about a cup of brown sugar. And then I pour a small amount of batter into the loaf pan, just enough to cover the bottom, then I sprinkle it with a thick layer of the struesel mixture and then top it with more batter. And if I have some extra cinnamon/brown sugar mixture remaining, I sprinkle it on top of the batter before baking. I made a double recipe of this banana bread and it made 8 mini loaf pans.
This recipe is extremely moist and has wonderful flavor. I really loved the texture. Maybe try using the struesel suggestion if you make this. I bet you won't ever make it without it again!
Enjoy!
from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood
3/4 cup unsalted butter
1 1/2 c. sugar
2 large eggs
4 ripe bananas, mashed
1 t. vanilla
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1/2 c. buttermilk
1 c. chopped pecans (optional)
Preheat oven to 350 degrees. Grease 2 loaf pans.
With an electric mixer or stand alone mixer, cream butter and sugar together until fluffy. Add eggs one at a time. Beat in the bananas and vanilla. Sift flour together with the baking soda and salt and add to the mixture alternately with the buttermilk, beginning and ending with flour. Fold in nuts.
Pour the batter into the loaf pans and bake for 50 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.
I am a banana bread fan. For me, this is a better way enjoy it =)Yummy!
ReplyDeleteThis is a friendly correction.I thought it was an important item to change. The original recipe calls for 3/4 C butter. When you typed your recipe, you said it needed 1 1/2 C butter. I just don't want anyone to have a disaster with their banana bread. Have a great day!
ReplyDeleteI believe that it calls for 1 1/2 sugar not butter
Delete3/4 cup of butter is 1 and a half sticks of unsalted butter
DeleteYes. Some old recipes list it like this but its meaning is 1 1\2 sticks of butter.
DeleteI made this yesterday and baking more today. I substituted sour cram for buttermilk and added cinnamon. I omitted the sugary middle and it was amazing!
DeleteWhat size loaf pans?
DeleteThank you for noticing the incorrect amount of butter! I've made the correction.
ReplyDeleteSo is it 3/4 cup of butter or 1 1/2 cups
DeleteThis is the basic banana bread mix I use but I add 1 teaspoon of nutmeg and 1 teaspoon of ginger plus the cinnamon I use two teaspoons of cinnamon instead of one. We like the extra spies.
DeleteIf I make this in mini loaf pans or JUMBO muffins how long to I cook it?? Looks amazing with the extra touch!! Thanks,
ReplyDeletePolly
Seriously the best bread I have had, the cinnamon/sugar layer makes the difference! Thanks for sharing1!
ReplyDeleteWhere is the cinnamon and sugar layer ingredients listed? Looks delicious!
DeleteIt's written up in the article itself
DeleteI mention my formula for the cinn/sugar layer in my description above. I posted the actual banana bread recipe as it is in my Trisha Yearwood cookbook. It's not necessary to use the cinn/sugar layer. It's just my personal addition & preference and I never measure the ingredients. I just kind of throw some random amounts together.
ReplyDeleteI used pumpkin pie spice instead of cinnamon, it was sooo good!
DeleteI'm with you Heidi...I love adding a mixture of cinnamon & brown sugar onto half of the batter, then pour remaining batter over the top of it! I give it a swirl with a butter knife and voila....into the oven goes the banana bread! Imight even sprinkle some over top of the bread as it makes the bread even more special!
DeleteI a little confused by your measurement abbreviations. The lower case "t"...typically I assume Tblspn but then maybe it should be an Upper case. I tried checking your other recipes and you are not consistent about this & it can really mess up the recipe! Help!
ReplyDeleteteaspoon wouldn't have "b" in it. Stop being so critical.
DeleteIn my experience, a lower case “t” is always teaspoon and an upper case”T” is tablespoon.
DeleteYou are correct t = teaspoon T = Tablespoon
DeleteThe abbreviation is Tsp teaspoon,Tbsp tablespoons
DeleteI may not be consistent. I will have to pay more attention to that! This banana bread recipe is all teaspoons.
ReplyDeleteI always forget to buy unsalted butter, but I always have salted butter on hand. If using salted butter, would you omit the salt, or use a portion of the salt (maybe 1/2)?
ReplyDeleteThanks :)
I would probably cut down on rhe salt but omitting the extra salt would be fine too. Using unsalted butter is preferable but I also use salted butter in baking too. I personally don't think it makes a huge difference.
ReplyDeleteWow, just made this with the cinnamon/brown sugar and it is so GOOD! This is my new favorite way to make banana bread. Thank you!
ReplyDeleteI've tried twice to bake this bread and it hasn't turned out either time. The top and sides bake, but the middle is wet, mushy. I've followed the directions exactly. Would could be going wrong?
ReplyDeleteIf it seems like my banana bread is cooking too fast on the outside and not cooking in the middle, I’ll sometimes put it in a water bath - put it in a larger pan and pour hot water around it. It slows the cooking down on the outside and allows the middle to get caught up.
DeleteThis happened to me also
DeleteI had that happen with many quick breads before - outside is done but middle is still gooey and not done. That sucks and is an expensive waste of ingredients. The only thing I can suggest is lowering the oven temperature AND if you are using a non stick pan (with the dark coating on the inside) to line it with foil and spray it before pouring in the batter OR using a light colored pan. The dark nonstick lining makes things darker. Also, if you are using a non convection oven, make sure you position your rack either in the middle or even top-middle rack. And don't remove your bread until the middle is done - toothpick inserted and comes out with moist crumbs attached. But that might mean the outside of the bread is overdone by the time the middles tests done. That's why you need to try the tips mentioned above.
ReplyDeleteAlso might need to recalibrate your oven by using a oven thermostat
DeleteDon’t ever use foil anymore. Learning it’s toxic
DeleteTruth.
DeleteI just made your banana bread with the cinnamon and brown sugar and it is very good and moist. My only question is does it not raise very much
ReplyDeleteACL, you are right . It doesn't rise much. I wish it did just because it's looks better. And it even collapses a bit when u remove it from the oven. I'm not sure how to remedy that. But the fact is, it still tastes wonderful!
ReplyDeleteAll my recipes for banana bread call for baking powder as well as baking soda. May help with the rise
DeleteHi, maybe if you cook it in a smaller loaf pan it will be thicker. That's how I make my banana bread in a smaller loaf pan and it comes up over the top
DeleteIt's in the oven. I used 2 regular size bread pans. This was super easy to make. Next time I will add a half teaspoon of baking powder to get the rise out of the loaves. Smells amazing though.
DeleteThis is the best banana bread I have ever made! I have made it several times and everybody loves it. Doesn't last long!! Thank you so much for the recipe and the added crumb topping. It really makes it special!~
ReplyDeleteIt’s my new go to, everyone loves it and asks me to make it for them 😊
DeleteCorrection wasn't made. ��
ReplyDeleteWhat correction?😊
ReplyDeleteDo you think this could be baked in a canning jar? Giving as Christmas gifts!! Thanks
ReplyDeleteWell I think that would make it impossible to get out. It's bread
DeleteYou use wide mouth jars.
DeleteI have not tried this in canning jars so I can't answer that. But please let me know if u try it. Sounds like a good idea.
ReplyDeleteMine is in the oven as I'm typing! Can't wait to try it! I added some baking powder to mine just because my other favorite recipe called for it so maybe it will rise! I saw the other comments that's why I decided to try it! Thanks for the recipe! Waiting patiently in Texas 😋🍞
ReplyDeleteWhat size are your loaf pans?
ReplyDeleteMy loaf pans are approx 6x3x3
ReplyDeleteHow much butter? Cant find correction. Thanks.
ReplyDeleteWhat correction? Its 3/4 cup
ReplyDeleteOven degree ?
DeleteI just found your site and will be sure to try this recipe. Some did not understand the measurment for the butter. To me it was very clear.
ReplyDelete1 1/2 cops. Not sure anyone would ever use 11 cups of butter. lol. Great blog.
I have made this recipe twice and now about to make it a 3rd time. I make jumbo muffins. I've never been a fan of muffins, but now I'm sold. Even got the approval from my Grandma. It's my go to when my bananas are getting too ripe. Thanks
ReplyDeletehow long did you bake the muffins for?
DeleteI just made this with GF flour and it was amazing! I did the streusel
ReplyDeletelayer inside and on top of the loaves. Very good!
I literally just made this..with the cinnamon streusel part and it was DELICIOUS!!! I made mini loaves and devoured one in seconds...this recipe is the best!! Thank you so much for sharing!
ReplyDeleteExcellent! Added 1/4 cup quick oats to streusel on top. Will be making this again
ReplyDeleteok is it 3/4 cup butter or 1 1/2 cup two different time both are used recipe says 3/4 cup
ReplyDelete3/4 cup. 1.5 sticks
Delete"OR" is the operative word ..3/4 cups of butter equals 1 1/2 cups of butter...measurements are posted on most blocks of butter.
DeleteBTW my son-in-law says "this is crack" expression for "the best he has ever had". I've been making your recipe once every week since December 24, 2018. It is the most delicious banana bread I have ever made. Thank you Heidi for posting. Thank you Trisha Yearwood for allowing Heidi to share with others...
3/4 cups of butter does NOT equal 1 1/2 cups of butter! Lol I think you mean 3/4 cups of butter = 1 1/2 STICKS of butter.
DeleteDelicious recipe and liked the brown sugar/cinnamon twist.
ReplyDeleteI didn't use a whole cup of brown sugar and it is still a little sweet for me.
It will be gone in no time.
I've made banana breads before but I must say....this is one good recipe for the most delicious, moist banana bread. However, I found this a little too sweet for me. Probably I'll reduce the sugar the next time I bake this delicious bread. Thank you so much for sharing your recipes!
ReplyDeleteHello,
ReplyDeleteMy mini loaves are in the oven now! I didn't see on your blog how long you bake the mini loaves for. I'm at 30 minutes now and they are not done. I was only able to make 6 mini loaves. I'm excited to try the bread!
Honestly....I'm really bad at listing times on my recipes . I think that's because whenever I make a recipe, it's very rare that the stated time is the correct time for my oven. I never set a timer either. I just watch my baked goods carefully to look for signs of doneness. Banana bread is always pretty moist so I wouldnt worry about burning it. I always just lightly press the top to see if it springs back. If it's still gooey on top and doesnt spring back, then leave in for 2-3 more min. Good luck!!
DeleteWell I used a bigger loaf pan than the size you stated. I also used too much batter I believe on the bottom of both loaves. Had a hard time spreading the batter on top of the brown sugar and cinnamon mixture. So it did not raise at all really. Learned what I did wrong and will use smaller bread pan and less sugar and cinnamon in the middle. I was wondering if baking powder would get it to rise more ? The bannana bread recipe I have used for years calls for it.
ReplyDeleteYou could try adding some baking powder to see if that would help the rise. I do know if too much leavening is added it can have the opposite effect and the bread would collapse.
DeleteAs for spreading the remaining batter on top of the cinn/sugar mixture- I dont really spread it as much as plop many dallops all over on top and then try and smooth them so they connect. When I first made it with the cinn/sugar mixture, i added just a sprinkle in the middle . Now I add a hefty amount so i could really taste it. It's up to you but yes u do have to divide the batter approx in half so u have enough for top and bottom.
Thanks for the delicious recipe! If I hadn't read the comments I would have missed adding strusel. Could you put **see streusel instructions
ReplyDeleteto the list of ingredients?
This recipe was so easy and delicious! I didn’t have buttermilk so I substituted lemon juice and milk, worked fine. I used your mixture of cinnamon and sugar and added chopped pecans to that. It made a lot for putting in the two loaves AND for on top. Next time I would maybe only make half of it....but I will be making it again! Yum! 😋
ReplyDeleteI tried using more baking powder as well as the baking soda. I feel it would have all fit in one pan nicely, but I ended up with a flat loaf and 4 jumbo muffins. I have never had banana bread stick to the bottom of the pan. The flavor is good but nothing exceptional. I was disappointed to see Trisha Yearwood's name attached to this recipe. I think I will stay with my tried and true recipe for banana bread. I just tried it because I had leftover buttermilk.
ReplyDeleteThat's a bummer! It really sucks when recipes don't turn out. Big disappointment. I agree stick with whatever works for you.
DeleteOMGoodness, this is a new favorite, started your recipe in Jackson, Wy then onto Ewa Beach Hawaii, San Ramon, Can and next to Kaua'i Hawai'i...I make my own buttermilk, and it is just as delicious using Almond milk.... Mahalo 🌺
ReplyDeleteI have banana bread in the oven right now and wish I'd seen your recipe before I started. I've pinned it for next time.
ReplyDeleteReally great in the pampered chef stoneware bundt pan (needed 60-65 minutes). I threw in a small handful of mini chocolate chips. Because. Thank you 🖤
ReplyDeleteI didn't streusel.
DeleteLOVE LOVE this banana bread!! Its the only one I will ever make for my husband! He loves it too!
ReplyDeleteWhat if you don’t have buttermilk can you substitute ?
ReplyDeleteI never have actual buttermilk on hand either. You can make your own using one tablespoon of white vinegar or lemon juice added to one cup of milk. Let it sit for 5 to 10 minutes. It won't be quite as thick as buttermilk but it will mimic the same results.
ReplyDeleteYes you can add regular milk mixed with either lemon juice, white vinegar or sour cream or plain yogurt and it will work just as good.
DeleteThis is the best Banana bread ever. It is the only recipe I make since I found this. I usually put almost 1/4 cup less sugar. Have two loaves in the oven right now, am a bit anxious because I just realize I used b/powder instead of b/soda. I make this so often that I dont look at the recipe any more and lone this. Css as by wait to see what happens.
ReplyDeleteCan you substitute sour cream or plain yogurt, or Greek yogurt for the buttermilk?
ReplyDeleteI used sour cream and it worked!
DeleteI have made this a few times and everyone loves it. It is my go to banana bread recipe. May try the brown sugar/cinnamon in my pumpkin bread too. It is the best!!
ReplyDelete"Ooooh....I love this recipe! And I may even put a little layer of the cinnamon/sugar streusel in the middle of the batter & sprinkle some on top of the batter!" YUM...
ReplyDeleteMade this and it was very very good. I weighed my flour instead of measuring, and I think I may have needed some extra because it was almost too tender, if that's possible. Definitely a new recipe to tinker around with though.
ReplyDeleteI made this last night. I didn't put the cinnamon and brown sugar layer this time, I wanted to see how sweet it would be first. This is so delicious without it! I can't wait to see how it will be with it. AWESOME RECIPE. SO DELICIOUS 😋
ReplyDeleteI made this bread a few days ago without the brown sugar but sprinkled cinnamon on top and swirled it slightly and used walnuts instead and I used a glass bread pan and it came out so moist and delicious…then I’m now making more with one loaf added chocolate chips and the other loaf blueberries and I little less sugar as well…so we’ll see how that comes out…I can’t wait😃
ReplyDeleteI make banana bread throughout the year. I must admit that the cinnamon adds a little extra flavor that is delish. Of course the bread is sweeter than my recipe, more like cake.
ReplyDeleteI just tried this recipe with your suggestion of using the brown sugar and cinnamon. I’ll never make banana bread any other way. Delicious!
ReplyDeleteWow! This was great! I "made" the buttermilk, used kosher salt and added the cinnamon swirl! Sooo good! Thank you for sharing!
ReplyDeleteWhere was the recipe for the cinnamon and brown sugar swirl?!? I didn’t see it anywhere!
DeleteThe best banana bread! 10/10
ReplyDeleteJust made this. My first time making banana bread. I did add a tsp of baking powder, and I used salted butter so I left out the extra salt. It tastes wonderful!
ReplyDeleteI don’t see anything in the recipe for the cinnamon mixture????
ReplyDeleteIt mentions it in my post above the recipe. It wasn't in Trishas original recipe. It was just my little addition
ReplyDeleteOh, my goodness!!! This recipe is FANTASTIC. So moist, so tasty, so wonderful. I will never make sweet breads without the brown sugar streusel. Yummy!!!
ReplyDeleteI like to add some cinnamon and nutmeg
ReplyDeleteOkay so I absolutely love this recipe! Unfortunately the cinnamon mixture was not in the recipe, and I don’t bother reading the “life story” blurb before the recipe, so my banana bread did not have the cinnamon mixture in it. That is my only complaint, is maybe move how to make it to where the recipe is so no one misses it like I did.
ReplyDeleteThis was the best banana bread ever. Thank you for the recipe
ReplyDeleteCan i use regard milk instead of buttermilk
ReplyDeleteI've made this several times and it is the absolute BEST. Great with or without the cinnamon layer (which I messed up the first time). YUM!
ReplyDeleteThis has been my go to recipe for a couple years now and is probably one of my most requested baked goods! Everyone is obsessed with the streusel, as they should be. I never have buttermilk on hand and always forget it’s in the recipe so I’ve always used a substitute of milk/lemon juice, and have never had any issues. Today I had no milk or lemon juice so subbed in sour cream. Thank you for sharing the recipe!
ReplyDeleteI have been making this recipe for about 2 yrs now and it comes out perfect every time but I tweek it a bit…I add a tsp of baking powder, a cup of fresh blueberries (layered), I only put 1c of sugar and I add chopped walnuts and sprinkled cinnamon on top (no streusel mix added)
ReplyDeleteI have made this for over 6 years and it is awesome. I make it in 6 small bundt cake forms by Pampered Chef stoneware and they are great gifts. My family loves them and I serve them if there are any left as a desert after dinner. I’m baking some now and I can’t wait to try them again. I don’t change anything. The recipe stays as is other than I make my own buttermilk with vinegar and milk! Thank you for adding the brown sugar and cinnamon touch. I layer it a lot! YUM!
ReplyDelete