I am a banana bread addict, true confession. This Pepita Banana Bread is one of my all time favorites, and these Double Chocolate Banana and Raspberry Muffins are sure to please everyone you are currently quarantined with. However, this formulation, Buttermilk Banana Bread is my new favorite, hands down. So buttery, so decadent, it really hits the spot when you roll out of bed… at whatever hour! We all need some comfort these days friends. Enjoy it slathered with butter!
Buen provecho,
Amanda
Buttermilk Banana Bread
Prep time
Cook time
Total time
Author: gouramanda
Makes: 2 loafs
Ingredients
- 2 cups light brown sugar sugar
- ½ cup (1 stick) unsalted butter room temperature, wrapper reserved
- 2 eggs
- 5 very ripe bananas, mashed, 1 cut in half lengthwise and reserved for the top
- 1 cup buttermilk (or substitute 1 cup milk with juice of one lemon)
- 1 teaspoon Mexican vanilla
- 3 cups flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped pecans/nuts (optional)
- ½ cup chocolate chips
Method
- Preheat the oven to 350 degrees F. Layer some parchment into 2 9x5 inch loaf pan and rub with the empty butter wrapper.
- In the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until combined.
- Add in the flour, baking powder, soda, cinnamon, salt. Mix until just combined. Add nuts and chocolate chips, if using. Pour batter into prepared pan and bake for 50-55 minutes or until golden brown.
- Let bread cool for 10 minutes. Slice and enjoy!