Brenda Gantt Banana Bread Recipe
Love soft, moist banana bread? This Brenda Gantt banana bread recipe is pure comfort. Brenda Gantt shares simple Southern recipes that warm the heart. Her banana bread recipe uses ripe bananas for sweet flavor.
Ingredients
- 3 ripe bananas mashed, about 1 ½ cups
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- ¾ cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans optional
- ¼ cup plain yogurt or sour cream for extra moisture
Instructions
Preheat and Prep the Pan
- Heat oven to 350°F (175°C). Grease a 9x5 loaf pan. Line with parchment. This stops sticking. Takes 2 minutes. Easy start!
Mash the Bananas
- Peel 3 ripe bananas. Mash with a fork in a bowl. Get them smooth with small chunks. Ripe spots give sweet taste. Breathe in that banana smell. So inviting!
Mix Dry Ingredients
- In another bowl, whisk flour, baking soda, and salt. Stir well. No lumps. This base makes bread tender. Set aside for now.
Cream Butter and Sugar
- Melt butter. Cool slightly. Mix with brown sugar in large bowl. Beat until smooth. Adds rich flavor like Brenda does.
Add Eggs and Vanilla
- Beat in eggs one by one. Add vanilla extract. Mix until creamy. Eggs bind everything. Vanilla boosts aroma.
Combine Wet and Dry
- Fold mashed bananas and yogurt into wet mix. Gently stir in dry ingredients. Don't overmix. Batter should be thick. Lumps are okay!
Add Nuts and Pour Batter
- Fold in walnuts if using. Pour into prepared pan. Smooth top with spoon. Ready for oven magic.
Bake to Perfection
- Bake 60 minutes. Check with toothpick at 55 mins. It should come out clean. Golden top means done. Cool in pan 10 mins.
Cool and Slice
- Turn out onto rack. Cool fully, about 1 hour. Slices best when cool. Patience pays off!
Notes
- Use very ripe bananas. Black spots mean more sweetness.
- Don't overmix batter. Keeps bread moist, not tough.
- Add chocolate chips for fun twist.
- Swap yogurt for buttermilk. Same moist result.
- For gluten-free, use almond flour mix.
- Freeze extras in slices. Thaw for quick snack.
- Line pan always. Easy release every time.
- Test doneness early. Ovens vary.