Buttermilk Banana Bread

Banana eating in our house is somewhat unpredictable, and it’s easy to end up with old bananas quickly exceeding their lifespan for eating plain.  Fortunately, these can always be turned into banana bread, which is best when bananas are past their typical prime (with heavy, dark splotches covering their peel).

One problem is that most banana bread recipes call for 3-4 bananas (1-1.5 cups) and you may have more or less than that amount. Fortunately you can just freeze the extra bananas and thaw them when you have the right amount. They will look terrible and develop a thick soupy texture when thawed, but cook up just fine.

Many banana breads are dense and dull, but buttermilk helps to lighten the texture and flavor. This is a recipe I modified from Mel’s Kitchen Cafe:

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 300 g sugar
  • 2 large eggs
  • 1 cup mashed bananas (about 3 bananas)
  • 60 g buttermilk
  • 1/2 teaspoon vanilla
  • 250 g AP flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon (optional)

Directions:

  1. Coat a loaf pan with cooking spray or (better) butter and dust with flour.
  2. In a stand mixer with the paddle attachment, cream butter and sugar together until fluffy.
  3. Add eggs, one at a time, until incorporated
  4. Add banana, buttermilk, and vanilla and mix until smooth
  5. In a separate bowl, mix flour, baking powder, and baking soda, then slowly mix mixture into batter (using the mixer at low speed or a spatula)
  6. Pour batter into pan and bake for 50-55 minutes for an internal temperature of about 190° F.

 

I work on new medications, new recipes, and new uses for technology. And sometimes some old things.

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