Classic Banana Tea Bread
A childhood favorite, Classic Banana Tea Bread is the perfect banana bread–moist and flavorful. My mom would save the beaters and batter bowl for me to lick every time, and even now this bread batter can rival cookie dough. Serve up with a pat of cream cheese or butter for the perfect side of bread or dessert bread for any meal.
Nothing can compare to the recipes with which you grew up. There is something comforting about their familiarity. And–if you have a great cook for a mom like I do–they become your definition of that food.
Banana Tea Bread is one of those recipes for me.
Served with cream cheese or butter or even Nutella, this bread was a staple in my home. My mom regularly saved the bowl for me to lick out because–in my opinion–the batter itself was even better than cookie dough. Especially if I could snag some before the bananas were added.
CLassic Banana Tea Bread: Complimented the World Over
Now as I live in Southeast Asia with my own family, the abundance of bananas gives me plenty of excuses to bake banana bread. (And, when I’m not pregnant, to eat lots of banana bread batter.)
I don’t know how many times local cafe owners, visitors from abroad, and fellow expats have asked me for this recipe. Every time I’ve taken it to a church dinner or a party, someone has asked for it or commented that I could start selling this bread. In a land of abundant bananas (and countless banana breads available at every cafe and 7-Eleven), that is high praise.
So thanks, Mom. You should know that you are a baker-superwoman.
Try this recipe yourself and see if it lives up to all the raving reviews. Just make sure to read my special notes to ensure that you are getting the best-quality banana bread you can.
What kind of bananas can you use in Classic banana Tea bread?
Just a note about the type of bananas to use in this recipe….
Apparently, there are over 1,000 varieties of bananas–some of which are inedible and all of which vary in texture and sweetness.
Mind-blowing, I know.
The best type of bananas to use in this recipe are cavendish bananas, the long bananas that you typically find in American supermarkets.
While other types are definitely usable, they just don’t give the same sweetness and texture to this bread as the traditional cavendish bananas do.
Also, make sure to use very ripe bananas. Freezing the bananas and then thawing them about an hour before whipping up this recipe makes them very soft and easy to mix.
Try These Other Banana Recipes Too!
Chocolate Chip Banana Pancakes
Final Thoughts
What are your favorite recipes from your childhood? I’d love to hear! Share in the comments below!
Chat with you soon,
Classic Banana Tea Bread
Ingredients
- 1/2 cup butter (I have used both salted and unsalted, and I prefer salted for this recipe)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk (see note below for homemade buttermilk substitute)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed bananas
- 1/2 cup chopped nuts, such as walnuts (optional—I have never added these, so let me know how this addition is, if you try it)
Instructions
- Preheat your oven to 350° Fahrenheit (180° Celsius).
- Grease two small bread loaf pans. (You can also use a large loaf pan, but double the recipe or the bread will be dry.)
- Mix the butter and sugar with a hand mixer or in a stand mixer until light and fluffy.
- Add in the eggs, vanilla, and buttermilk and mix until well-combined.
- Sift together the flour, baking soda, and salt to ensure that the baking soda has no lumps and distributes evenly in the batter.
- Mix in the mashed bananas. (If you don’t pre-mash the bananas, that is fine. I usually don’t. Just make sure to mix them into the batter thoroughly.) If adding nuts, fold in the nuts in this step.
- Divide the batter evenly into the two greased loaf pans. Place in the oven and bake for about 45 minutes. Do not overbake. I like to pull the loaves out when they are almost set (still slightly jiggly when you shake them gently) to ensure that they are very moist.
- Allow to cool and set before slicing.
- Enjoy with cream cheese, butter, or Nutella or just eat the bread by its scrumptious self.
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