I Am Baker

Buttermilk Banana Bread

Death and taxes.  Few things are more certain.  Except that is, my obsession with banana bread.  I have many on my site.  This one, this one with a brown butter glaze, this one where my husband emotionally cheats on my and declares his love for another woman’s banana bread, this caramel banana cake, and this zucchini banana oat bread and the crappiest day of all time.

Buttermilk Banana Bread!  You will never go back to regular banana bread again!

Yeah.  I love em.

But this recipe is different!  I saw it over on Mel’s Kitchen Cafe and was totally intrigued.  She say’s its the only kind she has tried in years.  In years!

So I tried it.

Amazing Buttermilk Banana Bread!

 

Ok, let me back track a bit.  As much as I love and adore banana bread, I have NEVER in my LIFE made it right.  I always always always burn the top and sometimes the inside is not done.

Yeah, my streak was not broken with this one!  But I blame me, not the recipe.  If you have tricks on how to avoid this, do let me know.  I have tried covering it (don’t do that), I have tried covering it for the last 15 minutes, baking it lower in my oven, decreasing the temperature, adding more flour (don’t do that either), freezing it immediately out of the oven, cooking for longer than recommended and even refusing to bake it in a traditional loaf pan.  (i.e. all the “cake” recipes above)

With this recipe the inside was perfect, and I do mean perfect, but the outside was a bit more brown that I would like.  I will perfect it if it’s the last thing I do!

Good thing it still tastes amazeballs. (that’s for you Kristen) Obvi.

Buttermilk Banana Bread

Ingredients

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/4 cups mashed bananas (3-4 bananas)
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch of salt

Instructions

  1. Prepare loaf pan. (I used two smaller loaf pans.)
  2. Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
  3. Mash bananas in a medium sized bowl with a fork. Set aside.
  4. In a stand mixer on medium high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.
  5. Slowly pour in the flour mixture. Mix until JUST combined.
  6. Remove bowl from mixer and fold in banana's.
  7. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
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This is Mel’s original recipe, which I have slightly adapted.

Buttermilk Banana Bread!

 

Just look at that.

I mean, have you ever seen a banana bread like that?  So light.  So sweet. So amazing.

Buttermilk Banana Bread! You will never go back to regular banana bread again!

I just may be converted to a buttermilk banana bread kind of girl.

 

Comments

  1. Kari Quintana says

    So delicious. Crust came out perfect. I made a regular loaf pan but didn’t want to fill it up so I made a mini loaf with walnuts too. Mini one was done 10-15 minutes sooner than the loaf.

  2. Chef Dnice says

    A tip for not burning the top and baking the inside completely…… No matter where I’m baking I always bake at least 50° less than normal and turn the oven off 10-15 mins before the recommended time, depending on what’s being baked!. Dont take the item out, let the oven continue to bake it! Works like a charm!!! Good luck!!!

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