Classic Buttermilk Banana Bread
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Adapted from: Betty Crocker (bettycrocker.com)
Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Yields: 2 loaves (24 slices)
"Rich buttermilk, crunchy nuts, and flavorful ripe bananas make this banana bread tops." The Betty Crocker benchmark recipe — buttermilk adds a subtle tang that balances the sweetness of ripe bananas, and the two-loaf yield means one to keep and one to give away.
Ingredients
- 1 1/4 cups sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 1 1/2 cups mashed very ripe bananas (3–4 medium)
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups Gold Medal all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts (optional)
Instructions
- Move oven rack to the low position so the tops of the pans will be in the center of the oven. Heat oven to 350°F. Grease the bottoms only of two 8.5x4.5x2.5-inch loaf pans, or one 9x5x3-inch loaf pan.
- In a large bowl, mix sugar and softened butter together until combined. Stir in eggs until well blended. Add the mashed bananas, buttermilk, and vanilla. Beat until smooth.
- Stir in the flour, baking soda, and salt just until moistened — do not overmix. Stir in the nuts if using. Pour into the prepared pans.
- Bake two small pans 1 hour to 1 hour 15 minutes, or the large pan 1 hour 15 minutes to 1 hour 30 minutes — until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan. Loosen the sides with a knife and remove from pans. Cool completely on a wire rack, about 2 hours, before slicing.
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