Homestyle Banana Bread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 4 ripe bananas, mashed 4 ripe bananas, mashed
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 44g, 24g
• Protein: 4g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. 2.
   In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, until well incorporated.
5. 5.
   Stir in the mashed bananas and vanilla extract.
6. 6.
   Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
7. 7.
   Pour the batter into the prepared loaf pan and smooth the top.
8. 8.
   Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove from the oven and let the banana bread cool in the pan for 10 minutes.
10. 10.
    Transfer the bread to a wire rack to cool completely before slicing.

Treat your ingredients with care...

• Bananas — Use ripe bananas with brown spots for the best flavor and sweetness. The riper the bananas, the easier they are to mash and incorporate into the batter.

Tips & Tricks

• For an extra burst of flavor, add a handful of chopped walnuts or chocolate chips to the batter.
• To make the banana bread even more moist, you can add a tablespoon of sour cream or Greek yogurt to the batter.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.
• Allow the banana bread to cool completely before slicing to ensure clean and neat slices.
• Leftover banana bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Serving advice

Serve the Homestyle Banana Bread warm or at room temperature. It can be enjoyed on its own, spread with butter or cream cheese, or even toasted for a delightful crunch.

Presentation advice

To enhance the presentation, dust the top of the banana bread with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. Garnish with banana slices or chopped nuts for an extra touch of elegance.