Darcie Bakes //

Baking from scratch… because good things take time.

Buttermilk Banana Bread.

nannerbreadcoverThere are so, so many banana bread recipes out there. I have at least 10-15 nanner bread recipes pinned on a Pinterest board, most of which I still have yet to try. But I recently realized that it had been awhile since I made some good nanner bread, and so I found this buttermilk banana bread recipe. I’ve been intrigued by it for awhile because I haven’t ever used buttermilk in a quick bread such as this. Also, as with most baked goods that have over 9,000 recipes in existence, I enjoy trying out as many as possible. For science, of course. 😀

The sun was so bright, shining through our kitchen windows that my slice over on the right is way too over-exposed. Whoops.

nannerbreadtopThis recipe makes a mama loaf and a baby loaf of bread [or you could make one larger loaf, but I have a mini loaf pan and I enjoy putting it to use on occasion]. Look at how cute they are together!
nannerbreadstack nannersliceIn my opinion, the buttermilk adds a unique tang to the bread, and it makes it more moist, of course. This bread isn’t quite as intense with banana flavor, so I may eventually try it again and add more bananas. The initial recipe doesn’t call for any spices, but I couldn’t resist adding cinnamon, because cinnamon and banana bread are just meant to be. Overall, I liked this bread. It’s a bit different from what I’m used to, but it was a nice little change! Try it out; you might be pleasantly surprised. 😀

PS: It’s also a lovely treat to hold us over on the rest of these gross winter days…

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Buttermilk Banana Bread.

– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup mashed bananas (about 3 medium sized bananas)
– 4 TBS. buttermilk
– 1/2 tsp. pure vanilla extract
– 1 3/4 cups all-purpose flour
– 1 tsp. baking powder
– 1/4 tsp. salt
– 1/8 tsp. baking soda
– 1/2 tsp. ground cinnamon

1. Preheat your oven to 350 degrees. Grease and flour a large loaf pan (about 9 1/4 x 5 1/4 inch) or use a combination of a mini loaf pan and a smaller loaf pan (e.g. 8 1/2 x 4 1/2 inch). [Note: I just grease my pans with cooking spray and place parchment paper in them for easy removal, but you do you. Just make sure you can get the bread out easily!] Set pans aside.

2. In the bowl of a stand mixer, add the sugar and butter and cream until light and fluffy. Next, add the rest of the wet ingredients (eggs, bananas, buttermilk, and vanilla). Mix until combined.

3. Add in the dry ingredients [flour, baking powder, salt, baking soda, and cinnamon], and mix until combined. Divide the batter between the prepared pans, and bake for 50-55 minutes, or until a toothpick inserted in the center of the bread comes out clean. {Note: Oven times and temperatures often vary. I think my larger loaf only baked for about 45 minutes before it was done, so keep an eye on it!}

4. Allow the bread to cool in its pan on a wire rack for about 15 minutes. Then carefully run a knife around the edges of the pan to loosen the bread and then remove it from the pan. Allow to cool completely, then slice and serve (or serve it warm; that’s the best!).

– Recipe from Two Peas and Their Pod.

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