Lily Walker
Course: Side Dish Cuisine: Breakfast Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1hour 15minutes Calories: 290kcal
Let’s get started!
– 1-3/4 cups all-purpose flour 210g – 1 teaspoon baking soda – 1 teaspoon salt – 1/2 teaspoon ground cinnamon – 3/4 cup granulated sugar 165g – 1/2 cup unsalted butter room temperature 113g – 2 large eggs – 3 very ripe bananas mashed 430g – 1 teaspoon vanilla
1. Set the oven to 350°F, or 177°C. Apply a thin layer of non-stick cooking spray to a 9x5-inch loaf pan. Put aside. 2. Beat the butter and sugar on medium speed for about 3 minutes, or until light and fluffy, in the bowl of a stand mixer with a paddle attachment, or in a large mixing basin with a handheld mixer.
3. Scrape down the bowl's bottom and sides. One egg at a time, put them to the mixer on low and mix until just incorporated after each addition. 4. Mash the bananas and add the vanilla; mix on low to blend.
5. Pour the buttermilk in gradually while the mixer is running, and mix until everything is incorporated. After shutting off the mixer, scrape off the bowl's sides and bottom. 6. Sift the flour, baking soda, baking powder, salt, and cinnamon into a separate basin. Mix by whisking.
7. Mix on low speed until barely mixed after adding all of the dry ingredients to the wet components. Avoid over-mixing. If desired, fold in chopped walnuts.
8. Fill a 9x5-inch loaf pan with batter, and bake for 55 to 60 minutes, or until a toothpick inserted into the bread comes out clean, in a preheated oven. Place the bread on a wire rack and let cool completely. 9. After removing the banana bread from the loaf pan, place it on a dish for serving. Cut, present, and savor!