janet’s rich banana bread recipe

Written ByJenny Smyth Posted on
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The Best janet’s rich banana bread recipe

I first discovered Janet’s rich banana bread recipe about five years ago, and it has since become a staple in my household. My kids adore the moist texture and sweet flavor of this bread, and I appreciate how easy it is to make.

The recipe is perfect for a quick breakfast or snack, and it’s also a great option for potlucks or family gatherings. What I love most about this recipe is that it’s not too sweet, which makes it a great choice for those who prefer a milder flavor.

The addition of chopped walnuts adds a nice crunch and texture to the bread, which my family really enjoys. I’ve made this recipe numerous times, and each time I’m impressed by how well it turns out.

The secret to this recipe’s success lies in the use of buttermilk and the precise measurements of the ingredients. I’ve tried making this recipe with other types of milk, but the buttermilk really makes a difference in the final product.

I’ve also found that using very ripe bananas is essential for achieving the best flavor. If you’re looking for a delicious and easy-to-make banana bread recipe, look no further than Janet’s rich banana bread.

Janet's Rich Banana Bread

Janet’s Rich Banana Bread

4.8 from 529 votes

This banana bread is exceptionally moist and dense, thanks to a generous amount of butter and ripe bananas. The deep, caramelized flavor comes from using very ripe bananas and a touch of vanilla, making it a perfect breakfast or tea-time treat.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup sour cream

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray, then dust it lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
4Set this dry mixture aside for later use.
5In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Scrape down the sides of the bowl as needed.
7Add the eggs one at a time, beating well after each addition.
8Mix in the vanilla extract until fully incorporated.
9Add the mashed bananas and sour cream to the butter mixture, stirring with a rubber spatula until just combined.
10The mixture will look slightly curdled, which is normal.
11Gradually fold the dry ingredients into the wet mixture using the spatula, stirring until just moistened.
12Do not overmix; a few lumps are fine.
13Pour the batter into the prepared loaf pan and smooth the top with the spatula.
14Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
15Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
16Serve warm or at room temperature.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

Tips: Use the ripest bananas you can find, with brown spots on the peel, for maximum sweetness and moisture. If you prefer a less sweet bread, reduce the sugar to 3/4 cup. Store leftover banana bread wrapped in plastic wrap at room temperature for up to 3 days.

Watch Video Of How Janet’s Rich Banana Bread Works

This rich banana bread recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick snack. The combination of moist texture and sweet flavor makes it a winner in my book.

One of the best things about this recipe is that it’s so easy to make ahead of time – just mix all the ingredients together and pop it in the oven when you’re ready. It’s also perfect for serving at parties or potlucks because it’s easy to slice and serves well at room temperature.

❓ Frequently Asked Questions About Janet’s Rich Banana Bread

Q: What type of bananas are best for this recipe?

The recipe calls for very ripe bananas, which are perfect for baking. You can use any type of banana you like, but I find that Cavendish or plantain work best.

Q: Can I substitute other types of milk for the buttermilk?

Yes, you can use regular milk or another type of milk substitute if you don’t have buttermilk on hand.

Q: How do I store leftover banana bread?

You can store leftover banana bread at room temperature for up to three days or wrap it tightly in plastic wrap and freeze it for up to two months.

Q: Can I make this recipe in a slow cooker?

No, this recipe is best made in a conventional oven.

Q: Can I add nuts or chocolate chips to this recipe?

Yes, you can add chopped nuts or chocolate chips to this recipe if you like.

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