Banana Bread
Classic banana bread that is perfectly sweet, fluffy, moist and topped with turbinado sugar for just the right amount of crunch.
Ingredients
- 1 1/2 cups very ripe bananas, mashed about 3 medium bananas
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup buttermilk
- turbinado sugar for topping
Instructions
- Preheat oven to 350° and place oven rack in middle position. Prepare a 9 in. X 5 in. loaf pan by greasing with butter and lining with parchment paper for easy removal.
- Use a fork to mash ripe bananas until no large chunks remain.
- Using a hand mixer or stand mixer with the paddle attachment, combine room temperature butter and both sugars. Cream together for 1-2 minutes on medium speed, scraping the bowl down occasionally. Add eggs and vanilla and mix on medium speed for another minutes. Add the bananas to this mixture and fold to combine.
- In a separate bowl combine the dry ingredients: all purpose flour, baking soda, baking powder, salt and cinnamon. Whisk to combine. Add the banana mixture to the dry ingredients and fold the mixture together 2-3 times. Pour the buttermilk over the top. Fold the mixture together to thoroughly combine, being careful not to over mix.
- Pour batter into prepared loaf pan and top with a handful of turbinado sugar. Bake in preheated oven for 50-60 minutes until a toothpick inserted into the center comes out clean. Allow to cool for about 5 minutes before removing from the pan and setting on a wire rack to finish cooling. Allow bread to cool completely before slicing.
Notes
Banana bread is best eaten within the first 2-3 days after baking. It can be eaten at room temperature or warmed back up. It can be frozen, either the entire loaf or in slices. If freezing wrap tightly with plastic wrap and store in a freezer safe plastic zip up bag.