Basic Banana Bread Recipe
This basic banana bread uses two eggs, which gives it a soft and eggy texture. Enjoy the bread warm or cold with butter, jam, or—my favorite topping—peanut butter!
Ingredients
- 1/4 c buttermilk, room temperature
- 1/2 c butter, softened
- 2 eggs, room temperature
- 4 bananas, very ripe, mashed
- 1/2 c dark brown sugar
- 1/2 c white sugar
- 1 1/2 c flour
- 1/2 tsp kosher salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 pinch nutmeg
Instructions
- Preheat oven to 350 degrees F. Grease a standard loaf pan with butter, and line with parchment, allowing flaps to hang over the edge slightly.
- Combine flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl; whisk together then set aside.
- In a large standup mixer, beat the butter until smooth, then add in white and brown sugar. Beat on high until fluffy— 3 minutes.
- In a small bowl, beat the eggs, buttermilk, and vanilla together. With the mixer on high, stream in the buttermilk and egg mixture—don’t worry if the batter breaks; add in the mashed bananas and turn speed to medium-low.
- Add in the flour mixture 1/2 cup at a time and mix until just incorporated—don’t over-mix.
- Bake for 50-60 minutes, or until a cake tester comes out clean from the center and the top is lightly golden.