Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed overripe bananas (about 3–4 bananas)
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract and the mashed bananas.
Step 5: Mix in the buttermilk until well combined with the wet ingredients.
Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Step 7: Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the bread in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
Notes
Ensure bananas are very spotted for the best flavor. If the top browns too quickly, tent with foil during the last 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: banana bread, buttermilk, moist banana bread, baking, breakfast bread
