Instead of throwing out leftover bananas, they are best used up in banana bread. If you don’t have 3 large ones sufficient for this recipe, freeze them until your stock is adequate. This is a tweaked version of a recipe that I enjoy ever time. It has a great fluffy texture and a crunchy sweet crust.

Ingredients

  • 112 g butter (8 tablespoons)
  • 300 g sugar
  • 2 eggs
  • 240 g mashed bananas 
  • 60 g buttermilk
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder
  • 2 g salt
  • 1/4 teaspoon baking soda
  • 250 g flour

Directions

  1. Preheat the oven to 350• F. The butter, eggs, and buttermilk should all be close to room temperature. Butter and buttermilk can be warmed with a brief pulse in the microwave (start with 15 seconds for each). Eggs can be soaked in room temperature water for a few minutes to accelerate the process.
  2. Using a hand mixer, beat the butter until smooth.
  3. Add in the sugar and beat until well blended and fluffy.
  4. Add the eggs one at a time, blending each until evenly incorporated.
  5. Add the bananas, buttermilk, vanilla and blend until smooth.
  6. Add the baking powder, salt, and baking soda and mix until well combined (alternatively, add these to the flour and mix well).
  7. Add in the flour and fold in with a rubber spatula.
  8. Transfer to a loaf pan (I use a standard 4×8 pan sprayed with cooking spray and lightly dusted with flour) and bake for 50-70 minutes until a toothpick comes out clean and the internal temperature is 200-210ª F.
  9. Cool in the pan for 5 minutes, then transfer to a rack and let cool completely before slicing.

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