- 1 stick real butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 1/2 cups very ripe bananas, mashed
- 1 teaspoon pure vanilla
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup chopped pecans or walnuts
- Preheat oven to 350 degrees.
- Grease the bottom only of a 9″ x 5″ x 3″ loaf pan.
- In a medium bowl, mix the dry ingredients together with a fork and set aside.
- Pour the melted butter and sugar into the mixing bowl of a stand mixer, (or use a hand mixer). Using the paddle attachment, mix the butter and sugar for about one minute on medium speed, until it’s light and smooth. Add the eggs and mix for about one additional minute until the mixture looks light and lemony. Add the vanilla, mashed bananas and buttermilk and mix for an additional 30 seconds on medium speed.
- Add the dry ingredients and mix on low speed for about 30 seconds, just long enough to incorporate most of the flour. Add the nuts and mix for an additional 30 seconds, long enough to blend in the nuts and finish incorporating the flour.
- Pour the batter into the prepared loaf pan and spread the batter out evenly. Tap the loaf pan lightly on a countertop to remove any air bubbles.
- Bake the bread until it’s golden brown on top, and a toothpick inserted into the center of the bread comes out clean. The baked bread should have a long vertical crack along the top.
- Run a sharp knife around the edges of the pan a couple of times. Allow the bread to sit for five minutes. Invert the bread onto a wire cooling rack and turn it over, with the top facing up. Allow the bread to completely finish cooling, before slicing
- Slice bread and serve at room temperature or slightly warmed or toasted.
Store bread in an airtight container.
- Category: Bread
Keywords: food, recipes, breads, nut bread, banana nut bread, banana bread,