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A Slice of Comfort: The Journey to Perfecting Banana Bread

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!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a 9x5-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.