Banana Bread
Banana Bread
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/3 cup white sugar
- 1 tablespoon white sugar
- 1 1/3 cups mashed banana
- 2 eggs
- 1 1/2 teaspoons vanilla paste
- 1 teaspoon molasses
- 2 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces buttermilk
- 2 ounces Grade A maple syrup
- as needed flaky sea salt
Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit. Lightly spray a standard loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, cream together the softened unsalted butter, brown sugar, and white sugar until light and fluffy.
⏱️ 5 min
- 3
Add the mashed banana to the butter and sugar mixture and mix until just combined.
⏱️ 2 min
- 4
Add the eggs and vanilla paste to the wet ingredients and mix again. Don't worry if the mixture appears to split; this is normal.
⏱️ 3 min
- 5
In a separate medium bowl, whisk together the AP flour, baking soda, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min
- 7
Add the buttermilk half at a time, mixing thoroughly after each addition until fully incorporated.
⏱️ 3 min
- 8
Pour the batter into your prepared loaf pan.
⏱️ 1 min
- 9
Bake in the preheated oven for approximately 60 minutes, or until deeply golden and firm to the touch. An instant-read thermometer inserted into the center should read between 200-205 degrees Fahrenheit.
⏱️ 60 min•🌡️ 325
- 10
Remove the banana bread from the oven. Immediately pour the Grade A maple syrup evenly over the top. The maple syrup will absorb quickly, so use a pastry brush to distribute it in small sections.
⏱️ 2 min
- 11
Sprinkle with flaky sea salt. Allow the banana bread to cool completely in the pan before slicing and serving. This can take up to 2 hours.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/3 cup white sugar
- 1 tablespoon white sugar
- 1 1/3 cups mashed banana
- 2 eggs
- 1 1/2 teaspoons vanilla paste
- 1 teaspoon molasses
- 2 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces buttermilk
- 2 ounces Grade A maple syrup
- as needed flaky sea salt
Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit. Lightly spray a standard loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, cream together the softened unsalted butter, brown sugar, and white sugar until light and fluffy.
⏱️ 5 min - 3
Add the mashed banana to the butter and sugar mixture and mix until just combined.
⏱️ 2 min - 4
Add the eggs and vanilla paste to the wet ingredients and mix again. Don't worry if the mixture appears to split; this is normal.
⏱️ 3 min - 5
In a separate medium bowl, whisk together the AP flour, baking soda, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min - 7
Add the buttermilk half at a time, mixing thoroughly after each addition until fully incorporated.
⏱️ 3 min - 8
Pour the batter into your prepared loaf pan.
⏱️ 1 min - 9
Bake in the preheated oven for approximately 60 minutes, or until deeply golden and firm to the touch. An instant-read thermometer inserted into the center should read between 200-205 degrees Fahrenheit.
⏱️ 60 min•🌡️ 325 - 10
Remove the banana bread from the oven. Immediately pour the Grade A maple syrup evenly over the top. The maple syrup will absorb quickly, so use a pastry brush to distribute it in small sections.
⏱️ 2 min - 11
Sprinkle with flaky sea salt. Allow the banana bread to cool completely in the pan before slicing and serving. This can take up to 2 hours.
⏱️ 120 min