Buttermilk Banana Bread
Ingredients
- ½ cup (113 g) butter, softened
- 1 to 1 ½ cups (318 g) sugar (see note)
- 2 large eggs
- 1 to 1 ½ cups (about 226 g) mashed bananas (about 3 medium bananas) - (see note)
- ¼ cup buttermilk (see note)
- ½ teaspoon vanilla
- 1 ¾ cups (249 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F. Grease a 9X5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk attachment, cream butter and sugar together until light and creamy, 1 to 2 minutes.
- Add the eggs, bananas, buttermilk and vanilla and mix until well-combined.
- Add the flour, baking powder, salt and soda. Mix until no dry streaks remain; it's ok if the batter is slightly lumpy. Don't over mix.
- Spread the batter evenly in the prepared pan and bake bake for 55 to 60 minutes, until the top lightly springs back to the touch and a thin knife or toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed until the bread is baked fully.
- Turn the bread out onto a cooling rack to cool completely.
Notes
Buttermilk: here is a guide for making your own buttermilk
Loaf Pan: this bread bakes best in a light-colored metal baking pan. If using a glass pan or a dark-coated metal pan, reduce the baking temperature to 325 degrees F and add baking time as needed until the bread is baked through.
Sugar: this bread works great decreasing the sugar to 1 cup and increasing the bananas to 1 1/2 cups.