I make banana bread A LOT. I’m not sure which is the most accurate reason for this; my family simply ignoring the bananas in the fruit basket, or my family purposely ignoring the bananas because they know it usually ends up with this bread. No one is willing to admit anything.
I already included the family banana bread recipe to this blog – and it is great! However, since moving to a higher elevation, I have a little better luck maintaining a nice, moist, bread with this recipe.
Give it a go!
Buttermilk Banana Bread
Ingredients
- 1 1/3 C sugar
- 1/2 C butter, softened
- 2 eggs
- 1/2 C buttermilk
- 1 tsp vanilla
- 2 C all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3-4 mashed very ripe bananas
- 1/2 C chopped pecans or mini chocolate chips (optional)
Instructions
Preheat the oven to 350 degrees. Prepare a loaf pan with nonstick cooking spray. *
Beat butter and sugar together until light and fluffy.
Add eggs, one at a time.
Add vanilla and buttermilk.
Combine dry ingredients in a separate bowl and add to wet mixture. Mix until just combined.
mix in bananas (and nuts or chocolate chips if desired).
Pour batter into prepared pan and bake for 1 hour or until sides pull away from pan nicely.
Remove from oven and run a knife along the edges to release. Cool for 15 minutes before removing from pan. To maintain the most moisture, wrap in plastic wrap or foil until ready to serve.
Notes
*I like to use an 8x8 square glass pan for my bread. You can cut more serving sized pieces this way.
