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.

Time:

1 hour and 30 min

Serves:

10

Good for:

• A not-so-sweet dessert
• Great with tea or coffee breaks
• Great vegan option

Ingredients:

• 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 ml) 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
• Whisk

Making it:

• 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 centre 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

Tips/notes:

• 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.