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Buttermilk Banana Bread is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Buttermilk Banana Bread is something which I have loved my entire life.
This easy Buttermilk Banana Bread Recipe always gets rave reviews! Some say it is the BEST banana bread recipe out there. If you have brown bananas and buttermilk to use up.
To begin with this recipe, we have to first prepare a few components. You can have buttermilk banana bread using 10 ingredients and 9 steps. Here is how you cook it.
Composition needed to make Buttermilk Banana Bread:
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup sugar (I used half granulated, half brown)
- 2 large eggs, at room temperature
- 1 cup mashed banana (about 3 medium or 2 large)
- 1/4 cup buttermilk, at room temperature
- 1/2 tsp. vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. baking soda
Moist and tender sweet bread full of ripe bananas and covered in chopped walnuts. The perfect banana bread contains one special ingredient, buttermilk! Give homemade banana bread a flavor and fiber boost with Fiber One® Honey Clusters® cereal. This easy Buttermilk Banana Bread is one of my oldest and most favorite recipes!
Steps to serve Buttermilk Banana Bread:
- Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set it aside.
- In a large bowl, using a hand mixer, beat the butter until it is creamy, about 1 minute. Then beat in the sugar until it's nice and fluffy.
- Add the eggs, mashed banana, buttermilk and vanilla extract. Beat until combined.
- Next, add the dry ingredients to the wet and mix until just combined.
- Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick comes out clean from the center.
- Place the pan on a cooling rack. After about 15 minutes, gently run a knife around the edges to loosen the bread. Carefully remove it from the pan.
- Let it cool out of the pan on the wire rack. Once it's cool, slice and serve. Store any leftovers in an airtight container.
- For buttermilk banana muffins, fill greased muffin tins about 2/3 of the way full and bake @ 350°F for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
We are big banana fans around here. The hubs and I have that in common. It completely changed the way I look at that simple staple of any home cook's baking repertoire—namely now it's something I would go out of my way to make as opposed to a way. Forget all the banana bread recipes you have tried before, the only one you need is this one. Truly the best, with an extraordinary moist texture.
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