Banana bread batter : – Butter – Granulated sugar – Brown sugar – Eggs – Vanilla extract – Mashed bananas – Buttermilk – Flour – Baking soda – Cinnamon
Cream the butter with the granulated sugar and brown sugar for 3 minutes with an electric mixer, then add the eggs and vanilla extract and beat again for 2 minutes.
Add the coarsely mashed bananas with the buttermilk and whisk again to incorporate.
Add the dry ingredients, flour, baking soda and cinnamon and mix gently to incorporate.
Pour the banana bread batter into a lined loaf pan and bake at 350°F/ 180°C for around 55 minutes.
1. Use Overripe Bananas: The riper the bananas (brown speckles on the peel), the sweeter and moister your bread will be. 2. Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tougher texture. 3. Use Buttermilk : Incorporate buttermilk for extra moisture and tenderness. 4. Use the Toothpick Test: Insert a toothpick into the center of the bread. If it comes out with a few moist crumbs (not wet batter), your bread is done. 5. Cool in the loaf pan: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps retain moisture.
Serve banana bread warm or cold for breakfast with your favorite toppings, maple syrup glaze, cream cheese, Nutella, peanut butter, etc.
As moist and flavorful as my banana bread, but with extra chopped walnut for added texture and mouth-filling pleasure.