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Best ever banana bread from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • bananas
  • buttermilk
  • vanilla extract
  • walnuts
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aeader on May 14, 2014

    I'm always skeptical of a recipe name like "best" anything...but this was delicious. I'm not sure I'd say it was the best I've ever had but I will definitely make it again. It was very moist and the banana flavor really came through, probably because there were no spices (cinnamon, etc) in the recipe. I used a dark nonstick pan and reduced the oven temp by 25 degrees and used the full baking time of 1hr 20 min. Next time I will probably reduce the time by about 10 minutes as it got a little darker (although not dry at all) than I liked. (I had checked it at 1 hour with a toothpick and it wasn't done yet.) I also liked that this didn't contain a lot of butter/oil but the buttermilk gave it a moist and tender crumb.

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