Fluffy Banana Bread Recipe
Fluffy Banana Bread is a simple yet sublime treat that celebrates the natural sweetness of ripe bananas. Its airy, fluffy texture sets it apart from denser, more traditional banana breads, making it a delightful indulgence for any occasion. With just a handful of ingredients and a few easy steps, you can whip up a loaf of this delectable bread to enjoy with your morning coffee or as a comforting snack any time of day.
Equipment
- 9×5″ baking pan
- medium mixing bowl
- Large mixing bowl
- Electric hand or stand mixer
- Wire cooling rack
- Oven
Ingredients
- 13/4 cups all-purpose flour 210g
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup granulated sugar 165g
- 1/2 cup unsalted butter room temperature 113g
- 2 large eggs
- 3 very ripe bananas mashed 430g
- 1 teaspoon vanilla
Instructions
- Set the oven to 350°F, or 177°C. Apply a thin layer of non-stick cooking spray to a 9x5-inch loaf pan. Put aside.
- Beat the butter and sugar on medium speed for about 3 minutes, or until light and fluffy, in the bowl of a stand mixer with a paddle attachment, or in a large mixing basin with a handheld mixer.
- Scrape down the bowl's bottom and sides. One egg at a time, put them to the mixer on low and mix until just incorporated after each addition.
- Mash the bananas and add the vanilla; mix on low to blend.
- Pour the buttermilk in gradually while the mixer is running, and mix until everything is incorporated. After shutting off the mixer, scrape off the bowl's sides and bottom.
- Sift the flour, baking soda, baking powder, salt, and cinnamon into a separate basin. Mix by whisking.
- Mix on low speed until barely mixed after adding all of the dry ingredients to the wet components. Avoid over-mixing. If desired, fold in chopped walnuts.
- Fill a 9x5-inch loaf pan with batter, and bake for 55 to 60 minutes, or until a toothpick inserted into the bread comes out clean, in a preheated oven. Place the bread on a wire rack and let cool completely.
- After removing the banana bread from the loaf pan, place it on a dish for serving. Cut, present, and savor!
Notes
- Bread should be kept at room temperature in an airtight container.
- Brown sugar can be replaced with granulated sugar.
- It is important that the butter be at normal temperature—not too soft, nor too firm. When you press down on it, it should be firm enough for your finger to leave an impression.
- Before allowing your butter to get to room temperature, I suggest removing it from the refrigerator at least half an hour.
- You can use any other kind of nut in place of the walnuts, as well as chocolate pieces or chips, raisins, blueberries, raspberries, or just leave the bread plain.