Southern Banana Bread Recipe
If you love banana bread, this Southern twist will blow your taste buds away! It’s moist, rich, and has the perfect balance of sweetness and flavor. Trust me, once you try this, it’ll be your new go-to recipe.
This Southern banana bread recipe has been my secret for years, and I’ve lost count of how many times I’ve baked it. It’s so easy to make, and the flavors? A true flavor explosion. Whether it’s for breakfast, an afternoon snack, or dessert, it’s always a hit!
Servings
This recipe makes about 8 slices, but if you’re feeding a crowd (or yourself, no judgment here), you may want to double it!
Prep Time
10 min
Cook Time
55-60 min
Serves
4–6 people
Equipment
- Mixing bowls
- Whisk
- 9x5 inch loaf pan
- Spatula
- Oven
Ingredients
- 4 ripe bananas (the darker, the sweeter!)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, but trust me!)
- 1/2 cup buttermilk (you can substitute with regular milk)
Step by Step Method
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper.
Step 2: Mash the Bananas
In a bowl, mash the bananas with a fork or potato masher until smooth. The riper, the better!
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract. Stir in the mashed bananas.
Step 4: Mix Dry Ingredients
Gradually fold the dry ingredients into the wet ingredients, alternating with the buttermilk until just combined. Be careful not to overmix!
Step 5: Bake
Pour the batter into your prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool
Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!
Tips & Variations
- Soul Food Banana Bread Recipe: Add a handful of chopped pecans or walnuts for a bit of crunch, which is classic in Southern cooking.
- More Moisture: Add a dollop of sour cream or Greek yogurt to the batter for extra moisture and a tangy twist.
- For Extra Flavor: Sprinkle a bit of cinnamon or nutmeg in the batter for that cozy, spiced flavor.
- Make It Your Own: Feel free to substitute some of the flour with whole wheat flour for a heartier version or try swapping sugar for honey for a different sweetness.
Nutrition
- Calories: Approximately 250 per slice
- Carbs: 32g
- protein: 3g
- Fat: 12g
Diet & Allergen Info
- Contains gluten, dairy, and eggs.
- Not gluten-free unless modified with a gluten-free flour substitute.
Storage Suggestions
This banana bread keeps well for about 3-4 days at room temperature, stored in an airtight container. If you want it to last longer, wrap it tightly and freeze for up to 3 months. When ready to eat, just thaw and enjoy a slice of homemade goodness!
FAQ
Can I use frozen bananas?
Absolutely! Just thaw them and mash them. Frozen bananas actually make for a sweeter and even moister bread.
Can I make this recipe without buttermilk?
Yes! If you don’t have buttermilk, you can substitute with regular milk or make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
