Every now and again the whole-grain, low-sugar, butter-free-recipe lover in me longs for a white-flour-based, sugary, and buttery indulgence. (Hallelujah sings my husband.) With a bevy of gelato, sorbet, and French cookies and pastries available to us through my mother-in-law’s stores, I’m often left desiring the simple bakery-style muffins and breads my Mom and Dad would bring home as treats when I was a child. When my Mom baked, which was rare, it was more-often-than-not a cheesecake or a banana bread. Thinking of her today, I settled on this recipe.
This banana bread is light in flavor and color, but extremely moist from the addition of buttermilk. It reminds me of a banana pound cake because of the rich, buttery crumb. Satisfying and decadent, it’s perfect as a snack or breakfast.
Bakery-Style Buttermilk Banana Bread, recipe and tips from Whipped
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large, ripe bananas, mashed
1/4 cup butter, melted
- Grease and flour loaf pans. The original recipe called for two 7 x 3 inch loaf pans but Steph prefers four mini loaf pans. Preheat oven to 350 degrees.
- In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If you use the mini loaf pans, adjust to about 30 minutes. Just take a peek and if the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.
– Banana size varies drastically. Today I used the largest I have used in the past and the bread was so moist and flavorful. If you have really small bananas, add an extra half.
– What is a ripe banana? Well, I like mine almost all brown with some specs of yellow. Once I used all brown and it smelled a bit like alcohol. I think they were fermenting and on their way to banana liqueur.
– Mash bananas well with a potato masher or fork but leave some small chunks. Don’t go all the way to baby food consistency.
– Do NOT over mix this batter. I would not use an electric mixer – just a few circles of the wrist while incorporating the ingredients.
– Do NOT overbake. The moist, banana-y center should be soft and crumbly.
– Let the bread cool completely before storing. The edges and outside will get sticky and icky if you wrap it or put it in a ziploc too soon