Mountain Buttermilk Banana Bread
Elevate your baking at higher altitudes with this moist and flavorful banana bread.
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Servings: 1 loaf
Ingredients
- 1⅓ C sugar
- ½ C butter, softened
- 2 eggs
- ½ C buttermilk
- 1 tdp vanilla extract
- 2 C all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3-4 very ripe bananas
- ½ C chopped pecans or mini chocolate chips (optional)
Instructions
- Preheat oven to 350 °F
- Prepare a loaf pan with nonstick cooking spray and set aside.
- Combine the dry ingredients in a separate bowl and set aside.
- Using a stand mixer, beat the butter and sugar together until light and fluffy.
- Add the bananas and eggs, one at a time, until combined. Finally add the buttermilk and vanilla.
- Add the dry ingredients and mix until just combined.
- Fold the pecans (or chocolate chips) into the batter and pour into the prepared loaf pan. Bake for 1 hour or until the sides pull away slightly from the pan.
- Remove from the oven and run a knife along the edges to release. Cool 15 minutes before turning the bread out onto a sheet of foil. Wrap and let cool until ready to serve.
Notes
If you're looking to share your banana bread more easily, try baking it in an 8x8 square pan instead of a loaf pan. This way, you get more evenly-sized serving pieces that are perfect for sharing!