There are so many things to love about fall, I don’t know where to start: the leaves, the crisp air, carving pumpkins, costumes, planting spring bulbs, and baking! One thing I love to bake this time of year is banana bread. However, ever since I had a slice of Starbucks’ version, nothing else compares. When at long last I found the recipe, I held on to it because a good banana bread recipe can be so hard to find! The special ingredient here? Buttermilk! If you don’t have it, get it. Its worth it. What’s your favorite fall recipe??
BEST BANANA BREAD EVER!
1 1/4 cup ripe bananas, mashed
1 teaspoon lemon juice
1 3/4 cup flour
1 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/3 cup buttermilk
1/4 cup oil
1/4 cup apple sauce
2 teaspoons vanilla extract
1 cup chopped walnuts or chocolate chips, optional
1. Preheat oven to 350 degrees and prep a loaf pan by greasing it.
2. In a small bowl, use a fork to finely mash bananas (I used 3). Stir in lemon juice and set aside.
3. In a large bowl, sift flour, sugar, baking soda and salt together. Stir in brown sugar.
4. In another bowl, use a whisk to combine eggs, buttermilk, oil, applesauce and vanilla extract.
5. Pour your liquid ingredients and mashed bananas into the dry ingredients. Use a wooden spoon to stir just until combined.
6. Stir in walnuts or chocolate chips.
7. Pour batter into prepped loaf pan. (If you want, cut a piece of parchment paper to fit the pan, but leave enough to come up over the edges. Once your bread is baked and cooled, you can lift those pieces of parchment paper to easily remove the bread. See photo)
8. Bake bread for about 1 hour. Check the done-ness of your bread by sticking a toothpick or knife into the center. It should come out clean. If it isn’t, leave the bread in for more time.
9. Let cool in pan. As always, banana bread is better the next day. Enjoy!