I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day. It is hard smelling this cook and having to wait a bit to cool, but slather on some sweet cream butter while it is still warm…. Well i dont want to give away how this ends, but it was delicious ?
- All ingredients need to be room temperature
- Ripe bananas are sweet, so you can use 1/4 cup of sugars
- If you prefer. Mash bananas as smooth or chunky as you like
- wet ingredients:
- 1 teaspoon lemon juice
- 2 cups super ripe bananas. Darker the better
- 2 large eggs, beaten
- 1/2 cup buttermilk
- 1 stick real butter, softened
- 1 tablespoons vanilla extract
- dry ingredients:
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
Preheat oven to 325 degrees. Grease and flour your loaf pan and set aside.
Cream butter and sugar together in large bowl.
In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon. Mix to combine well.
Add eggs, lemon juice, mashed bananas and vanilla. Mix to combine well.
Slowly add your wet ingredients to your dry ingredients.. Fold lightly until flour is incorporated.
Be gentle and do not over mix or bread will get dry from over working it.
Pour into prepared loaf pan.
Bake loaf for 1 hour to 1 hour & 15 minutes, depending on oven.
Test center with skewer or chopstick to see if it comes out clean after an hour.
If it is getting too brown before center is done, lay a sheet of aluminum foil over top.
Bake until golden brown and center is cooked.
Cool in pan 5 minutes, then turn out onto cooling rack to finish cooling.
Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day. Just keeps getting better.
I love mine warm with butter but great room temp and by itself also with tea or coffee ?
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