Getting Started with Banana Bread
A couple weeks ago I was talking about eating on a budget. You can check that article out here. This banana bread is my absolute favorite. It is my moms recipe and it never fails. You can add any filling or toppings you like. In this one a added dark chocolate chips on the top only. It was delicious however, I enjoy the cinnamon crumble on the top much better. The ingredients for this bread are probably already in your pantry staples. Plus those pesky bananas never get eaten before going ripe so this is the perfect opportunity to make a mouth watering desert or snack. When your living on a budget you learn a thing or two on how to make some simple ingredients into something scrumptious for your family. Lets take a look at what you need.
I like to use three bowls when making this bread. The mixing bowl for the stand mixer will contain the butter and sugar mixture. Be sure to beat the butter and sugars until it is light and fluffy before adding the other ingredients.
The second bowl is for sifting the dry ingredients together.
The third is for the bananas and buttermilk.
Notes: I make my own buttermilk with 1/4 cup of milk and 2tsp of lemon juice. I just use what I have on hand at the time. It still turns out delicious!
Ingredients For the Banana Bread
After getting all your ingredients together preheat your oven to 350 degrees and grease/flour a bread loaf pan to reduce the bread sticking during cooking.
After you have all the ingredients ready you will add the dry ingredients and the banana mixture alternately. Making sure the batter is completely combined each time.
After I poured the batter into the loaf pan I added a handful of dark chocolate chips on top to add another layer of flavor. You can add nuts, mini chocolate chips and cherries, or a cinnamon crumble to the top of the batter before baking it. This recipe is so versatile that almost any combination will taste amazing!
This recipe makes one loaf of banana bread however, it is easy to double or triple the recipe to make extra and freeze for later.
This bread stays fresh for about three days. Store in an air tight container or zip lock bag.
- 1/2 cup butter/ softened
- 1/2 cup granulated sugar
- 1/2 brown sugar
- 1 egg
- 2tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup mashed ripe banana
- 3 Tbsp butter milk
- 1/2 tsp. cinnamon/save for later
- 2 Tbsp. sugar/Save for later
- Preheat oven to 350 degrees. Grease and flour a 9×5” loaf pan and set aside.
- With a standing mixer cream the butter, granulated sugar and brown sugar together until light, fluffy and smooth. Once smooth add the egg and vanilla to the mixture. Beat on medium until completely combined.
- In another bowl sift together the flour, salt, baking soda and powder, and cinnamon.
- Peel and mash the ripe bananas and mix the butter milk in. For home made butter milk check notes above.
- Add the dry ingredients alternately with the banana and milk mixture stirring or mixing until smooth.
- Pour the batter into the prepared pan.
- Combine the cinnamon and sugar and sprinkle on the top of the batter
- Bake at 350 for 45 mins to an hour or until the toothpick comes out clean.
- Cool and enjoy.
- Store in a zip lock bag or sealed container up to 3 days. It probably wont last that long.