Buttermilk Banana Bread
A Tasty Way to Use Up Overripe Bananas
Ingredients List
- 1/2 cup - butter or margarine (1 stick), plus a little extra for pan
- 3 - bananas, medium, very ripe
- 3/4 cup - buttermilk
- 3/4 cup - Domino® Light Brown Sugar, firmly packed
- 2 - eggs, large
- 1 tsp. - vanilla, pure extract
- 1-1/2 cup - all-purpose flour
- 1/2 tsp. - salt
- 1-1/2 tsp. - baking powder
- 1/2 tsp. - baking soda
Instructions
Unwrap butter and place it in large bowl. Use table knife to cut it into 1-inch pieces and let it stand at room temperature to soften, about 1 hour.
Adjust oven rack to center position and preheat oven to 350°F (325°F if using glass pan). Lightly grease bottom and corners of standard-sized loaf pan. (No need to grease sides.)
Peel bananas and place them in medium-sized bowl. Mash with fork until they form a mostly smooth pulp; then switch from mashing to mixing as you drizzle buttermilk directly on bananas. (You can use the fork or the whisk.) Keep mixing until mixture is completely blended. Set aside.
Crumble brown sugar into bowl with softened butter. Use handheld electric mixer on high speed (or whisk or wooden spoon) to beat butter and sugar together until light and fluffy. Use rubber spatula to scrape sides of bowl a few times during this process. Add eggs one at a time, beating well after each addition. Add vanilla extract and continue to beat for another minute or two, until everything is well combined.
Combine flour, salt, baking powder, and baking soda in second medium-sized bowl. Whisk slowly to blend. Add about half of this dry mixture to butter mixture, stirring it in with wooden spoon. Then stir in about half of banana-buttermilk mixture. Repeat with remaining dry mixture, followed by remaining banana-buttermilk mixture, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.
Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly. Bake 50 to 70 minutes or until sharp knife inserted all the way into center comes out clean.
Allow bread to cool in pan for at least 15 minutes before removing it. (The best way to do this is to rap pan sharply on the counter a few times to loosen bread and then let it slide out onto cooling rack.) To avoid crumbling, wait at least 20 minutes longer to slice and serve.
Serving Size: Makes about 8 servings
Credit: Recipe courtesy Mollie Katzen, "Get Cooking"