Super moist, slightly crunch and mad addictive. Usually a fall favorite, but truly delicious anytime. Adapted from Sally's Baking Addiction, this recipe uses buttermilk, extra ripe bananas and dark brown sugar to create a moist and delectable banana bread that you will want to make over and over again.
PREP TIME: 10 MINS
COOK TIME: 65 MINS
- 2 cups (250g) King Arthur Unbleached all-purpose flour (spoon & leveled)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp Simply Organic Ceylon Cinnamon
- 1/2 cup (1 stick or 115g) Organic Valley Cultured Unsalted butter, softened to room temperature
- 3/4 cup (150g) packed Wholesome Organic Dark Brown Sugar (this sugar is so beautiful, it's magical, really)
- 2 large eggs, at room temperature
- 1/3 cup (80g) full fat buttermilk
- 2 cups mashed bananas (about 4 large extra ripe bananas)
- 1 tsp pure vanilla extract
- optional: 3/4 cup (100g) chopped walnuts
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter (preferred) or coat with nonstick spray. Set aside.
- Sift the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using hand mixer, mash the bananas in separate bowl.
- Using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy -- about 2 minutes.
- On medium speed, add the eggs one at a time, beating well after each addition. Beat in the buttermilk, mashed bananas, and vanilla extract on medium speed until combined.
- With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over mix. Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with greased/buttered, aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes even better on the second day!