Banana Bread

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This banana bread comes out soft and tender, with a rounded, full banana flavor in every bite. It stays moist for days rather than drying out after the first, so it's just as good sliced on day three as it is warm from the oven.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 305kcal

Author: Shauna

Ingredients

1 cup mashed bananas about 3 small or 2 large
½ teaspoon kosher salt
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup light brown sugar
½ cup unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon banana extract, optional but adds a lot of flavor

Instructions

Preheat the oven to 375°F. Spray an 8½ x 4½-inch loaf pan with baker's spray, then line with parchment paper, leaving 2 to 3 inches overhanging the long sides. Set aside.
In a small bowl, mash the bananas. Add the buttermilk and combine. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda, and kosher salt.
In a large bowl, using a handheld mixer on medium-low speed, cream the butter and sugar for 30 seconds to 1 minute, until light and fluffy. Add the eggs one at a time until fully incorporated, then add the vanilla and banana extract.
Add half the flour mixture to the butter mixture and mix just until incorporated. Add the banana mixture and mix just until combined. Add the remaining flour and mix just until combined. Do not overmix.
Spread the batter evenly in the prepared pan. Bake for 30 minutes, then tent with aluminum foil and continue baking for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a cooling rack. Remove the parchment and let it cool completely before slicing.

Notes

Measure the 1 cup of mashed banana rather than relying on banana count. Sizes vary a lot between bananas, and too much banana adds excess moisture that can leave the loaf gummy in the center.
To ripen bananas quickly, bake them unpeeled on a parchment-lined baking sheet at 300°F for 30 to 40 minutes, until darkly blackened and soft to the touch. Open and gently mash them in a bowl to help them cool faster, and let them cool completely before adding to the batter.
The foil tent starting at the 30-minute mark is important. It keeps the top from browning before the center finishes baking, which is the main reason banana bread turns out gummy in the middle.
Room-temperature butter and eggs matter here since the butter and sugar are creamed rather than melted and stirred. Cold ingredients won't cream properly, which affects the rise.
This bread stores well at room temperature, tightly wrapped, for up to 4 days, or in the fridge for up to a week. This bread freezes well. Wrap the cooled loaf tightly in plastic, then foil, and freeze for up to 3 months.
No buttermilk on hand? Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit 5 minutes before using.
Optional add-ins: ½ to 1 cup chocolate chips, ½ to ¾ cup toasted walnuts or pecans, ½ to 1 teaspoon cinnamon, ½ cup unsweetened shredded coconut.

Find the complete recipe at: thebestblogrecipes.com/banana-bread/

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