And a piece of banana bread with some greek yogurt on the side is perfect for a quick pre-work meal.
This banana bread takes just over an hour from start to finish to make. I usually will bake it up on a Sunday for weekday breakfasts, but in this case I’m baking mid-week for weekend working! It’s OK, I’m only working on the weekend because I’m going to Spain for a week and need to make up the hours. Soon I’ll be a free woman sipping sangria by the beach. Woop!
I have a lot of banana bread recipes on this blog. All of them are delicious and I try to use fun and fabulous flavours for variety like:
But, my absolute favorite is my classic banana bread. Why add this recipe then? Well, honestly, this is Paul’s favorite banana bread, so it’s worth adding to the list of awesomeness.
This bread uses less eggs, one less banana, and more butter than my traditional recipe which might explain Paul’s love for it, but it also uses buttermilk instead of Greek yogurt, creating a less dense, more light on the tongue texture.
The thing with banana bread is really, it’s pretty much always good, but each individual has their own preference. If you like a more buttery, softer bread, this one is for you! If you need to use up buttermilk this one is for you! And if you just want a gosh darnit wonderful tasting banana bread to go with your cup of coffee and warm blanket I’ve still got you covered.
It’s good stuff. Trust me. Those slices are dreamy.
- 1 1/2 cups (about 3) mashed ripe bananas
- 1/2 cup buttermilk
- 1 1/2 tsp baking soda
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- Preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.
- Stir together mashed bananas, buttermilk and baking soda. Let stand for 5 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
- In large bowl, beat the butter with the sugars until combined. On low speed, beat in the egg, vanilla extract and banana mixture. Fold in the flour mixture with a rubber spatula until just combined, making sure not to overmix (it's ok is some flour is still showing).
- Pour the batter into the prepared baking pan and bake for 55-65 minutes, or until a skewer inserted into the center of the loaf comes out clean. Let cool in the pan on a wire rack for at least 20 minutes before inverting the bread onto a wire rack to cool completely.
- Store bread wrapped tightly in plastic wrap in the refrigerator (covered) for up to 5 days.