Ingredients
Units
Scale
- 12oz (3 Medium) Very Ripe Bananas (measured without peel)
- 5oz (10 Tablespoons) Salted Butter
- 4oz (1/2 Cup) Buttermilk, at room temperature
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Brown Sugar
- 2 Large Eggs, at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a large mixing bowl add the bananas and use a potato masher or fork to mash the bananas. Add the melted butter, buttermilk, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until fully combined.
- Gently fold in the flour, baking soda, and salt to the wet ingredients.
- Pour into prepared pan.
- Bake for 50-60 minutes. or until a toothpick inserted comes out clean. Let cool for at least 30 minutes before removing from the pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.
Notes
- Storing Leftovers: Store the buttermilk banana bread in an airtight container at room temperature for a few days. Due to the moisture in banana bread if you live in a warm environment and let it sit at room temperature for a few days it can grow mold. So I would suggest storing it in the refrigerator if you are in a warm environment to extend its life.
- To freeze: You can also let the bread cool completely then wrap it in plastic wrap tightly, twice, then place in the freezer for up to 3 months. To thaw let it sit at room temperature for a few hours
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Snack
- Method: Bake
- Cuisine: American
