This banana bread made in a blender is a family favorite that my nanna Towgood has been preparing for more than 40 years. It is moist, flavorful, and just the right amount of sweet. If you like, you can use chocolate chips in place of the walnuts.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 small very ripe bananas, sliced
- 1 cup white sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Combine bananas, sugar, buttermilk, oil, eggs, and vanilla in a blender; process until smooth. Sift together flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Pour banana mixture over dry ingredients and mix well. Stir in nuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of loaf comes out clean, 55 to 60 minutes.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 182 mg |
| Sugars | 20 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I loved this bread! It was crunchier on the outside than I’m used to but it was very good!
great will be my go to for banana bread
It’s my go to recipe. Works in high altitude.
I love it, my husband loves it, my MIL and 2 BIL’s love it. Best banana bread I’ve ever made and ate. The only difference the last time I made it I used self rising flour. OMGoodness! As always moist and taste oh so good but this time it raised at least 4.5 inches above the top of the loaf pan.
I will bake this again with an extra banana for flavor. A caveat: I always shake flour through a strainer, but for this recipe, I could have left the flour as is. It made for too fine a texture for a bread…more cake-like. That was my error, plus my oven is running a little hot and I could have taken it out at 50 minutes. Better get it calibrated before holiday baking! 🙂 The recipe is nicely balanced with fat and sweet, and the buttermilk lends a very mild tartness. I think sour cream would do the same. All in all, quick and easy to make, good flavor. Put a ribbon on it and it’s a perfect thank-you or just-because gift.
Have never used a blender to mix ingredients for banana bread before. Worked well and found it very easy to prepare. I did use an extra banana as suggested by others. Should have used an extra loaf pan as it overflowed into the oven.
A nice moist bread. Not too bananaee. Will make again.
I usually use a box mix and add a banana, but decided to make one by scratch. This was SO fluffy and moist. Some changes I made….2.5 ripe medium-sized bananas, 1 cup almond flour and 1 cup regular flour, 1/2 tsp vanilla and 1/2 tsp rum extract. Next time, I may try it with brown sugar, more banana, and double the batch!
This is a great and simple recipe. I’ve made many times. I have also used it with zucchini instead of bananas. I like to bake them into muffins. 30 min on 350 in cupcake pan.
I love this recipe. Just add another banana for more banana flavor
This recipe is amazing! My family loves it! The only thing I do differently is use 3 or 4 bananas instead of 2. I also add an extra teaspoon of cinnamon and 1 teaspoon of nutmeg for extra flavor. Otherwise I haven’t found a better recipe for banana bread!
This is the best banana bread that I have made- moist and delicious. Usually I add chocolate chips to the recipes but not this time and that was the right choice. I added extra bananas as everyone suggested but left the rest of the ingredients as listed. I will definitely make this again.
Awesome awesome awesome!! Only change I made is I subsituted buttermilk for regular milk. Otherwise great recipe.
Adjusted for 18 servings. Bundt pan. Cook time 50 min
what an easy recipe to follow
great
great
Tasteless and not sweet at all
Loved it – very moist. Only substitution was using brown sugar instead of white granulated.
Very easy to make. Great flavor. Very moist. Good texture that is easy to slice without crumbling. I never have buttermilk on hand so used 2% milk with lemon juice. Other than that I made it just as it is written. It made one very nice, tall loaf.
Added 1 more banana, it’s a great recipe. Would highly recommend.