Buttermilk Banana Bread
http://www.melskitchencafe.com/2008/03/buttermilk-banana-bread.html
1 hour, 10 minutes
12 servings
Breads
257 cal/serving
jdelaney72
- Loaf Pan
Or decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious
Ingredients
-
1/2 cups (≈113.5gestimated from: Butter, without salt [cup]) Butter, Unsalted softened - 300grams Sugar (200g/c)
- 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg beaten
- 1cup (≈150gestimated from: Bananas, raw [cup, sliced]) Bananas ripe, mashed (about 3 avg sized bananas)
- 4tbsp (≈61.3gestimated from: Milk, buttermilk, fluid, cultured, lowfat [cup]) Buttermilk
-
1/2 tsp (≈2.1gestimated from: Vanilla extract [tsp]) Vanilla Extract -
218
3/4 grams Flour, All-purpose (125g/c) - 1tsp (≈5gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
-
1/4 tsp (≈1.5gestimated from: Salt, table [tsp]) Salt -
1/8 tsp (≈0.6gestimated from: Leavening agents, baking soda [tsp]) Baking Soda
Cream
Wet
Dry
Steps
- 1 Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (muffins or smaller loaf pans).
- 2 In a large bowl, cream butter and sugar together.
- 3 Add eggs, bananas, buttermilk and vanilla until the batter is well mixed.
- 4 Add in the flour, baking powder, salt and soda. Mix until well combined.
- 5 Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.