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.
- 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
- 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.
- Using a hand mixer, beat the butter until smooth.
- Add in the sugar and beat until well blended and fluffy.
- Add the eggs one at a time, blending each until evenly incorporated.
- Add the bananas, buttermilk, vanilla and blend until smooth.
- Add the baking powder, salt, and baking soda and mix until well combined (alternatively, add these to the flour and mix well).
- Add in the flour and fold in with a rubber spatula.
- 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.
- Cool in the pan for 5 minutes, then transfer to a rack and let cool completely before slicing.