Nothing provides a good ol’ fashioned ethereal hug than the rustic taste of banana bread loaf. This recipe creates a moist delicious version of it that is simple to do and is almost fail proof. It’s a great way to get rid of ripening bananas or to incorporate more bananas in your diet. This is a great vegan option for dessert.
1 hour and 30 min
- A not-so-sweet dessert
- Great with tea or coffee breaks
- Great vegan option
- 4 large very ripe bananas
- ½ cup (113 grams) unsalted butter
- ¾ cup (158 grams) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60 milliliters) buttermilk, room temperature
- 2 cups (260 grams) all-purpose flour, sifted
- ¾ tspn baking soda
- ½ tspn salt
- ½ cup (57 grams) chopped walnuts, optional
Kitchen things you’ll need:
- 9 by 5 inch loaf pan
- Large bowl
- Medium bowl
- Electric hand mixer
- Hand blender
- Preheat your oven to 180ºC (350ºF).
- Leave the bananas in their peel and place them on a foil-lined baking sheet.
- Bake them for 15 minutes and then let them cool completely.
- While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Then set aside to cool.
- Lightly grease and flour the loaf pan.
- In a large mixing bowl, combine the butter and sugar.
- Beat with an electric mixer for 2 minutes until combined.
- Add the eggs, one at a time, mixing well after each addition then mix in the vanilla extract.
- Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined.
- Add the buttermilk and mix well; the mixture may look curdled which is fine.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk then add to the banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter.
- Stir in the walnuts if you decide to use them at this point.
- Transfer the batter to the prepared pan and bake at 180ºC (350ºF) for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
- Cool the bread in the pan on a wire rack for 30 minutes.
- Remove the bread and cool completely on a wire rack
- The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
- Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.
- Place the roasted banana in the refrigerator to speed up the cooling process.
- Greek yogurt or sour cream can be used in place of buttermilk.
- Loosely tent aluminium foil over the bread if the top begins to brown too much before the centre is done.