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–+ servings
simple rustic banana loaf

Amish Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Fork
  • 1 9x5-inch loaf pan
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 3 large bananas ripe and mashed
  • 120 gram unsalted butter melted and slightly cooled
  • 200 gram granulated sugar
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 190 gram all-purpose flour
  • 5 gram baking soda
  • 3 gram salt
  • 2 gram ground cinnamon optional
  • 60 milliliter buttermilk room temperature

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
  • Add the melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas and whisk until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon until just combined.
  • Stir in the buttermilk until the batter is smooth and no dry spots remain, being careful not to overmix.
  • Pour the batter evenly into the prepared loaf pan and smooth the top with the back of a spoon.
  • Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan for 15 minutes.
  • Carefully transfer the loaf to a wire cooling rack and let it rest for an additional 5 minutes before slicing and serving.

Notes

For best results, use very ripe, heavily speckled bananas for maximum sweetness and flavor, avoid overmixing the batter to keep the bread tender, and check doneness a few minutes early since oven temperatures can vary; banana bread actually tastes even better the next day, so consider baking it ahead, storing it wrapped at room temperature once fully cooled, and for variation you can fold in a handful of chopped nuts or chocolate chips at the end of mixing without altering the base recipe.
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