Looking for a moist, flavorful banana bread with the perfect balance of banana and spice? Look no further than this recipe…it meets all the above criterion! Be forewarned though…you may experience a sudden urge to consume the entire loaf in one sitting 
Recipe below:
Stephanie’s Best Banana Bread
1/2 cup unsalted butter, room temperature
1 cup sugar
2 cups mashed banana (approximately 4 large bananas)
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup buttermilk*
1/3 cup chopped hazelnuts
Preheat oven to 350 degrees. In the bowl of a mixer, cream the butter and sugar. Add the mashed bananas and mix; then add the eggs, one at a time, and mix. Finally, add the vanilla and give the mixer a turn one more time.
In a separate bowl mix the flour, baking soda, sea salt, cinnamon and cardamom with a whisk. Add the dry ingredients to the banana mixture and mix. Then, pour in the buttermilk and mix until just blended. Last, fold in the chopped hazelnuts, before pouring evenly into loaf pans. This recipe makes one large loaf and 2 mini loaves, or 4 mini loaves.
Place in preheated oven for 35-45 minutes, depending on the size of the loaf and on your oven (it’s best to keep tabs on the bread as I’ve noticed different ovens make for different cooking times). When a knife inserted comes out clean (no batter, just crumbs), then the bread is done. Once this happens, cook the loaves, in their pans, for 10 minutes on a wire rack. Then, release the loaf from the pan (by turning the loaf over) and allow the banana bread to cool completely. Enjoy! It’s excellent with butter or even a little cream cheese.
* If you don’t have buttermilk on hand, opt for this easy substitution. Place 1 tablespoon white vinegar into a liquid measuring cup. Add enough milk to equal one cup. Allow the liquid to sit at room temperature, on the counter, for at least 10 minutes.
This looks really good! I’m going to give it a try. I think you meant to write “cool” not “cook” the loaves in their pans on the wire rack.
I don’t think anyone will be too confused though.
I am having problems printing the recipe for the Best Banana Bread. Any ideas? I am really wanting this recipe.
Thanks.
I made this last night and it was truly the best banana bread I have ever had. It made four perfect mini loaves and the second I tasted the batter I wish I’d doubled it. I have been searching for a go-to recipe as well, and thankfully the search is over! We usually share our baked goodies with neighbors- not this time. I barely convinced myself to share with my husband
Ur recipe look great and I copied ur recipe and baked bread done.
My kids were picky food over nuts
I omit 1/3 cup hazelnuts or any nuts & omit 1/2 cup buttermilk to add 1/3 cup sweetented chocolate almond milk & add 1/2 tsp lemon juice and 1/2 tsp apple cider vinegar My kids love this! and Eat this too much!
Lesley, I am so happy to hear you love it!
And Mike, it sounds like you have an entirely new recipe on your hands! I’m glad you discovered a version your kids can enjoy. I know the nuts thing does throw some people off…