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A Slice of Comfort: The Journey to Perfecting Banana Bread

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This banana bread is a slice of pure comfort! With a rich, buttery crumb and the perfect balance of sweetness, it’s the go-to treat for any time of the day. Whether you’re having it for breakfast or as an afternoon snack, each slice of this moist banana bread is sure to delight!

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1.5 cups (180 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) buttermilk (or milk)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  2. Prepare the Bananas: Mash the ripe bananas in a large bowl using a fork or potato masher. You should have about 1.5 cups of mashed banana.
  3. Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each one is well incorporated. Stir in the vanilla extract.
  5. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Start with the flour mixture and end with the flour, mixing just until combined.
  7. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
  8. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve!

Notes

  • For an extra indulgent banana bread, add chocolate chips or chopped nuts like walnuts or pecans.
  • This banana bread can be stored at room temperature in an airtight container for up to 3 days.
  • If you don’t have buttermilk, you can substitute it with regular milk and add a splash of lemon juice or vinegar to replicate the acidity.

Find it online: https://friendlywell.com/a-slice-of-comfort-the-journey-to-perfecting-banana-bread/