There is nothing quite like the smell of from-scratch banana bread baking in the oven. It’s a perfect way to put to use all of those over-ripe bananas. I can’t be the only one that buys way more bananas than I can eat within a week. Jarrod not liking bananas doesn’t help the situation much either. Don’t let those bananas go to waste! Peel them and pop them in your freezer for a smoothie… or make this delicious bread!
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This recipe is a little more cake-like than bread-like but shhh… I won’t tell.🤫 I love a good dessert quick bread.
Head on down to the full recipe for the list of ingredients and measurements.
Recipe and Instructions
Using buttermilk in baking can add a subtle tangy crust and tender moist crumb. Buttermilk can help to break down gluten strands resulting in more tender banana bread. While buttermilk also works in conjunction with the baking soda to help the bread rise. Baking soda is a base that needs an acid (the buttermilk) to activate and form carbon dioxide gas. The reaction happens fast which is why we call these types of bread, quick bread.
Don’t have buttermilk in the fridge? No worries! Simply add 1 1/2 TSP of lemon juice or vinegar to 1/2 cup of 2% milk. Let stand for 5 – 10 minutes at room temperature. It will be ready when the milk has thickened and looks slightly curdled.
With an electric mixer, mix the sugars and butter.
Add the rest and mix it all together!
Cool in the pan for 5 minutes.
Finish cooling on a wire rack and enjoy!!
Super Simple Banana Bread
Ingredients
- 1/2 cup Butter unsalted, softened
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3 Bananas overripe, mashed
- 2 cups Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 cup Buttermilk
Instructions
- Preheat oven to 350 degrees. Grease and flour a medium sized loaf pan.
- With an electric mixer cream the butter and sugar.
- Add mashed bananas, eggs, and vanilla. Beat well.
- Stir in salt, soda, and flour. Slowly add the buttermilk. Stir only until all ingredients are incorporated. Do not overmix. Pour mixture into loaf pan.
- Place on center oven rack. Bake for 50-60 minutes or until toothpick comes out clean.
- Let bread cool in pan for 5 minutes and then transfer bread to a wire rack to continue cooling.
If you made this recipe please let me know how it turned out for you! Leave a message in the comments below and don’t forget to share this recipe with your friends if you enjoyed it!
If you like dessert bread you have to try this Lemon Poppy Seed Bread! So good!
