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!
1/4cbuttermilk, room temperature
2eggs, room temperature
4bananas, very ripe, mashed
1/2cdark brown sugar
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.