Bread Recipe Best Ever

This Best EVER Banana Bread recipe is the only one you will ever need! It’s easy, flavorful, and will quickly become your new favorite.

This is honestly the best banana bread recipe ever! It’s basically my easy banana bread but with brown butter, buttermilk, and roasted bananas to give the bread the ultimate flavor and texture. Just take a look at the reviews and photos from people who have made it on Pinterest.

Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.

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It can easily be enjoyed in place of dessert or for breakfast. It also makes a great snack between meals. And it can be made gluten free.

This best banana bread recipe is somoist and absolutely the most delicious bread you will ever taste. Why is this banana bread is so incredible?

To begin with, it contains 4 large bananas. As if that isn’t enough to make the bread flavorful, I went and roasted them.

Best Bread Ever

I used all brown sugar for a moist and sweet richness. Brown sugar will do wonders for quick bread, cakes, and cookies. I use it almost everything I bake.

To add to the already wonderfully rich flavor, I added brown butter. I’ve done this before with banana cupcakesand easy banana cake and let me tell you, brown butter and bananas are fantastic together.

I love buttermilk in baked goods, especially in my cheddar jalapeno buttermilk bread. It adds a soft, tender texture that just melts in your mouth.

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I added some chopped walnuts which are completely optional. I’m a huge fan of contrasts in texture and loved the soft crunch in each bite of bread.

This recipe has taken a classic banana bread and vamped it up to make it even more delightful. After one bite, I’m certain you will agree that it is indeed a tasty buttermilk banana bread recipe. And after you try it, you need to try my banana nut bread cookies!

Bake the bread in a light colored loaf pan for best results. Dark pans and glass pans retain heat too well and will cause the bread to come out too dark or possibly burn before the inside had finished cooking.

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This recipe calls for roasting the bananas in their skin. You would not be able to measure out x cup amount before roasting. Choose the largest bananas you see in the market and you will have success with the recipe.

While I’ve not done this myself, a reader has. She placed the frozen bananas directly in the oven to roast. She didn’t thaw them and the recipe came out perfect.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

World's Easiest Yeast Bread Recipe

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients.

There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.

However, I also like to add a little citric acid (or vinegar) as well. This is optional, but it achieves two things.

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Knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. (Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration!). Just make sure not to “tear” the bread while you’re kneading it by hand.

This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you

With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture.

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The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a loaf that is light and airy with a beautiful rise.

If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.

A quick, simple way to check whether your homemade bread loaf is done is to tap the bread on top for that characteristic “hollow” sound. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp. registers195°F.

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Leave it in the pan only for about 10-15 minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy.

When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.

You can make this white bread recipe in a8½ x 4 ½ inch loaf pan for best results. But a 9 x 5 loaf pan will work too. However, if you do use a9 x 5 inch pan, the resulting bread loaf won’t have as much height (or shape).

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The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.

I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan.

To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way. Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. It’s important to tightly roll up the dough while pinching it into itself. This prevents large air pockets from forming inside the dough as it proofs and bakes.

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All the seams of the dough should be on one side, while the other side should be smooth and tightly stretched (with no wrinkles). Make sure your bread dough log has an even thickness too.

Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan. Cover the pan and let it proof for a second time.

The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. So it’s important to know what signs to look for to know when you’re bread loaf has proofed properly and is ready to be baked.

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So it’s important to keep your homemade bread in a container that allows for some ventilation, to let the the bread “breathe”. This white bread will keep for about 4-5 days this way.

But what I personally like to do (especially because I bake two loaves on the same day usually), is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.

Seriously, there’s something just so satisfying about a slice of white bread, when you’ve made it yourself! 🙂 Even from frozen, it tastes incredibly fresh and DELICIOUS.

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The chances are that your bread was baked in an oven that is too hot. My oven is a conventional oven, and if you have a convection oven, you will need to reduce the oven temperature. Usually by about 15 – 25 degrees. Sometimes, oven just run hot and