Banana Bread is one of my favorite cake. Moisty, flavoured, soft, comfy, easy to make and it allows you to use over-ripe bananas. And I'll tell you the secret of this incomparable moisty Banana Bread in this recipe.
What to do with over-ripe bananas?
You might have to ask yourself this question sometimes. And of course, you can't throw them away. Even if the skin is black. So without hesitation, take a fork, crush them and follow the recipe. Because that's the kind of delicacy you will never be able to do without afterwards. You'll even end up wanting to speed up the ripening of the bananas so you have a good reason to make some more!
Piece of cake !
Let me tell you that banana bread is more than a cake. You'll find out. It's pure comfort. It's hard to eat just one slice once you start.
During the cooler months of the year, it gives you that feeling of well-being when you eat it under your blanket with a nice hot chocolate or tea. In the summer, it gives you the boost you need to wade and laugh with the kids for hours in the pool.
Oh yes, because another advantage is that it can be eaten all year round.
Pimp my bread !
Another advantage is that you can customize it endlessly. Personally, I like to add pecans to it.
But you can also add :
- chocolate chips,
- peanut butter,
- poppy seeds,
Basically what you want when you prepare it.
What about the secret?
The secret of a banana bread is the buttermilk. I've been looking for a long time how to find the texture that buttermilk gives. But the problem is that in France, I couldn't find this particular ingredient at the shop. And nothing I tried gave an approaching result.
Until one day I found out how to make my own buttermilk thanks to Delphine. I'll give you the secret because it's so simple that you can make it yourself.
All you have to do is mix milk and lemon juice and let it curdle.
Moisty Banana Bread
If you had to choose only one Banana Bread recipe, it would be this one. It's THE best! Discover how to prepare homemade buttermilk, the secret ingredient for an ultra soft texture.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: North American
- 180g of flour
- 60g salted butter, softened
- 120g of sugar
- 1 large egg
- 1 bag of yeast
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- 50g chopped pecans (optional)
- 3 ripe bananas
- 120 ml of milk
- 1 tbsp. fresh lemon juice
- Mix the flour, baking powder, baking soda, cinnamon in a bowl.
- Mix the lemon juice and milk to create your homemade buttermilk.
- In another bowl, beat the butter and sugar until the mixture whitens. Add the egg and beat until the mixture forms a ribbon.
- Using a fork, crush the bananas. Add them to the mixture.
- Add the buttermilk to the mixture.
- Mix it with your dry ingredients, little by little.
- Don't forget the pecans. They are not mandatory but bring some crunch to the recipe.
- Preheat your oven to 350°F (180°C).
- Pour the Banana bread into a cake mould previously buttered.
- Bake for about 50-55 minutes. Insert a knife blade in your cake to make sure it is well baked. The blade should come out completely clean.
- Let it cool for 10 minutes in the cake tin. Unmould and place on a wire rack until completely cooled.
- Walnuts are a good alternative to pecans.
- Labneh can replace homemade buttermilk.
- You can add a banana cut in half lengthwise and place it on top of the cake before baking.
- Serving Size: 8
Keywords: Banana Bread, buttermilk, pecan