The hardest thing about the Best Two Step Banana Bread recipe is waiting for the bananas to fully ripen with brown specks on their yellow jackets. A processor or blender combines the wet ingredients and they are whisked together with the dry ingredients. Into the pan they go then into the oven. That's it for the best quick bread ever!
This is the perfect baking project with kids or grandchildren!
This Two Step Banana Bread is great as a quick gift to someone on your list or to yourself. it is sure to be well received and appreciated. It's also great to have tucked away in the freezer for those times you need to have a bit of something for drop in guests or you just want a treat.
Why You'll Love This Recipe
- It's basically two steps after measuring the ingredients. When it comes to baking it doesn't get much easier.
- This is almost cake-like in texture and taste. It doesn't fall apart when cut and is packed with flavor.
- It uses really basic ingredients and not many of those.
- It can be eaten for breakfast, snacks, great with salads and as a treat anytime.
- This only uses a few measuring ingredients, a bowl and a whisk to make.
BACK ROW: Buttermilk, cake flour, vegetable oil
MIDDLE ROW: Walnuts, granulated sugar, eggs, bananas
FRONT ROW: Salt, baking powder, vanilla extract, baking soda
Buttermilk helps keep whatever it is used for moist longer.
Cake Flour is used for tenderness and impart a cake like quality to the bread
Vegetable oil is much better than butter, melted or creamed. It not only contributes to keeping the bread moist, it allow the full flavor of the bananas to shine through.
Bananas should be speckled or even darker for the most flavor. Perfectly yellow bananas will not impart as much.
- Any nut can be substituted for the walnuts.
- ½ cup chocolate chips can be added to the batter along with the nuts.
- The rind of a small orange can be added.
- ½ cup dried cherries, raisins or cranberries are a good addition.
Be sure to see the recipe card below for the full ingredients list & instructions
Step by Step Instructions
Step 1. Prepare a 9x5" loaf pan by lining it with parchment paper and spraying the paper and the pan with a non-stick baking spray. Set aside.
Step 2. Puree the bananas in the food processor or blender.
Step 3. Add the eggs, buttermilk, oil and vanilla to the processor or blender.
Step 4. Process the ingredients with the banana puree.
Step 5. Whisk the flour, baking soda, baking powder and salt together in a large bowl.
Step 6. Pour the wet ingredients over the dry ingredients and whisk together until smooth.
Step 7. Stir the walnuts into the batter.
Step 8. Pour the batter into the prepared pan and bake as directed.
For this recipe, it is preferable to puree them for the best result. However, if neither is available, mash them with a fork until as pureed as possible.
Bananas are shipped very green. Produce sellers have special rooms kept at 70°F in which the bananas are kept until mostly yellow at which point they are edible.
The bread won't have as much flavor as if really ripe bananas are used.
The bread will keep covered for 5 or so days at room temperature. For longer storage, freeze, wrap well and freeze for several months. Thaw unwrapped at room temperature.
- Cake flour is preferred for this recipe as it adds tenderness and a cake like quality. However, all purpose flour can be used by removing ¼ cup and replacing it with cornstarch.
- While buttermilk is best, use milk (either whole or 2%), remove 2 teaspoons and add 2 teaspoons vinegar or lemon juice. Let it sit while the rest of the ingredients are prepared so it can separate into curd and whey becoming thicker and emulating buttermilk.
More Ways to Enjoy Banana Recipes
If you love this Two Step Easy Banana Bread or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I appreciate each of you being here!
Best Two Step Banana Nut Bread
- 1 cup banana puree
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup canola or vegetable oil
- 2 cups cake flour (250 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup coarsely chopped walnuts
- Preheat the oven to 350°F. Line the bottom of a 9x5" loaf pan with parchment paper. Spray the paper and sides well with a non-stick baking release. Set aside.
- Puree the bananas in a food processor or blender. Measure 1cup and return it to the processor or blender. Add the buttermilk, eggs, vanilla and oil. Process or blend until liquid.
- In a medium size bowl, place the remaining ingrediets except the walnuts. Add the liqud ingredients and whisk to combine. Stir in the walnuts.
- Pour into the prepared pan. Bake for 60 to 75 minutes until a tester come out clean.
- Cool for about 15 minutes and turn the bread out onto a cooling rack.