Buttermilk Banana Bread

Step 1

Preheat oven to 350F degrees, oven rack at middle position. Grease and flour a 9 x 5 loaf pan and set aside.

Step 2

In a medium bowl, mix the flour, baking powder, baking soda and salt. Set aside.

Step 3

In the bowl of a stand mixer or using a hand mixer, cream together the softened butter and sugar until creamy, about 3 minutes. Add the mashed bananas and beat until incorporated. Add the eggs, one at a time and beat just until mixed in (don't over mix the eggs in). Add the buttermilk, and vanilla extract, again just mixing in.

Step 4

Slowly mix in the flour mixture and beat on medium-low until fully mixed. Pour mixture into loaf pan and then evenly sprinkle a good amount of sugar on top, about 2 tablespoons. Using the extra banana (doesn't need to be over-ripe, can even be a little under-ripe), slice it into 1/4-inch length-wise pieces. If it breaks, no worries. Place the banana slices on top, piecing together if broken.

Step 5

Bake 45-50 minutes or until a toothpick inserted in the center comes out mostly clean, but kind of shiny. Let the loaf cool on a wire rack at least 20 minutes before turning out (removing). If necessary, as soon as the bread comes out of the oven, take a butter knife and slide it around between the pan and the bread to separate any sugar crust or bread that might stick to the pan.

Step 6

This delicious bread will probably not last long but can sit out for a day at room temperature. Any leftover after that should be refrigerated. The bread freezes very well but if you plan on freezing it, I wouldn't add the banana slices on top as they'll get kind of mushy in the freezer.