Makes 1 loaf

I’m giving you a few choices in this recipe, so you can adapt to what you have on hand; this loaf is delicious no matter what. Don’t hesitate to take overrripe bananas out of their peel and freeze in a plastic bag for later; they may turnĀ  brown on thawing, but that’s OK in the bread. If you don’t have buttermilk on hand, click on the link below for an easy substitution.

1 2/3 cups all-purpose flour (1/2 cup may be white whole-wheat)

1 teaspoon baking soda

1/2 teaspoon fine sea salt or coarse salt

1 teaspoon ground cinnamon

1/2 cup canola oil, or 1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup mashed or pureed, very ripe bananas (about 3 medium)

1/3 cup buttermilk

Preheat oven to 350 degrees and grease a 9-by-5-inch loaf pan.

In a small bowl, whisk flour, baking soda, salt and cinnamon together.

In a large bowl, beat oil or butter and sugar together until light and fluffy. Add eggs and beat for 2 minutes. Beat in vanilla and bananas just until incorporated. With mixer on low speed, add half of flour mixture, then buttermilk, the remaining flour mixture, beating just until blended. Pour into pan.

Bake 55 to 60 minutes, until bread springs back when top is lightly pressed with a finger. Remove immediately from pan and cool on a wire rack.

One Response to “Banana Bread”

  1. Cheri Barrett says:

    Thanks for this recipe! My boys love it!

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