In third grade, I had a teacher who insisted on buying only bruised fruits. She said she felt sorry for them because no one would ever pick the old, brown ones. Now, I’m not one for fruit empathy but I do fully sympathize with those rotten banana lovers out there. When they’re more brown than yellow, proudly sporting those speckled dots. That’s when the magic happens.
My family’s bananas. What can I say, we’re banana people. That is, however, usually unfortunate for baking purposes since that almost always guarantees that the bananas are all gone before they’re nice, ripe and baker-ready. Thank goodness for summer. This week I found myself with not one or two, but five bananas, standing on their last legs, simply begging me to bake them. And who am I to deny them their final dying wish?
Bananas have always elicited a sense of home within me. That, and cinnamon. Put them together and you can’t go wrong. And trust me, this banana bread is oh-so-right. It’s moist and tender without being overly dense. The buttermilk really lends itself to the buttery texture and the slight hint of cinnamon enhances the flavors. But then again, I’m just a cinnamon fiend.
Buttermilk Banana Bread
Recipe adapted from Two Peas & Their Pod
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 cup mashed bananas (3 medium sized bananas)
4 tablespoons buttermilk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1. Preheat oven to 350 degrees. Grease a loaf pan and set aside.
2. In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, cinnamon and vanilla until the batter is well mixed.
3. Add in the flour, baking powder, salt and soda. Mix until well combined. Pour batter into prepared pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.