This is such a breakfast / snack savior that we whip up a batch every weekend! I recently switched out my usual recipe after discovering Sally’s blog. I love online recipes that consistently work. This banana bread is spongy, moist, and I’m bananas about it! 😆
Great for grab and go muffins.
Love from Mom
3 large ripe bananas
3 cups (375g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened to room temperature*
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar**
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature
Preheat the oven at 350F.
A. Mash the bananas. I find a fork or potato masher useful here. My Thirdculture Kid loves this job!
B. Whisk the dry ingredients together in a bowl.
C. Using a stand mixer fitted with a paddle attachment, cream the butter on high speed until smooth. Scrape down the sides and bottom.
Add the sugars and mix on high speed until creamed together, scraping down the sides and bottom as needed.
Add the eggs and vanilla. Mix on medium speed until combined. Scrape down the sides and bottom.
Mix in the mashed bananas (A).
D. With the mixer on low speed, add the buttermilk in three additions, alternating with the dry ingredients (B). Do not overmix.
Line a muffin pan with muffin cups. Ladle the mixture in until it reaches the top of each cup. Bake for 45-50 minutes until a toothpick inserted comes out clean. I usually cover the top with foil around the 30 minute mark or when the tops are a golden color to avoid browning.
* I use European butter
** I prefer the (lighter) taste of light brown sugar.