This is a basic recipe of a banana bread; a Light Buttermilk Banana Bread and it does not disappoint. Everybody needs a good recipe of a banana bread; full of flavor, moist and not too dense are required qualifications. This recipe ticks all these boxes.
You will like this banana bread. It is simple to make and it will get better over time. You can store banana bread in the fridge or in the freezer. I very much enjoy eating a slice of banana bread when it is just ready to cut; slightly warm, mmm delicious. But after storing it in the fridge, the flavor is actually better; more complete. As if the ingredients had time to find each other and complete the circle.
What goes in this Light Buttermilk Banana Bread
- Ripe bananas
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
Basic ingredients for a banana bread, except may be for the buttermilk. Many recipes call for normal milk. Buttermilk adds air to the dough and flavor that normal milk cannot give.
The two important elements of a banana bread are (1) the bananas; they have to be ripe. Don’t use the bananas, with a nice clean yellow peel, use the ones you would consider ‘over the hill’. The ones that are brown. They have the flavor and they mash easily. Fresh bananas can sometimes stay a little clumpy.
The second element of importance is creaming the butter and the sugar together. That brings air into the batter and that will make the banana bread light.
Other than that, the recipe is basic, but very reliable, so get out the tools, and start baking.
Another banana bread is Chocolate Banana Pumpkin Bread.
Light Buttermilk Banana Bread
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 3 bananas ripe and mashed
- 1/2 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup buttermilk
- Preheat the oven to 350 degrees F. and grease a 9×5-inch cake pan with cooking spray and set aside.
- Cream butter and sugar in a bowl until light. Add eggs, mashed bananas and vanilla extract.
- In another bowl, mix flour, salt, baking powder and baking soda.
- Now add the banana mix and the buttermilk to the dry mix, alternating. Mix until just combined.
- Pour batter in the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
- Place the pan on a rack and cool the banana bread in the pan. After about 20 minutes remove the bread from the pan andcoll completely on the rack.