Comfort food to me usually means an extra large bag of Ruffles chips with a side of bacon. It means no veggies and excessive amounts of butter. It means Paula’s Deans deep fried cheesecakes and a McDonald’s Big Mac (I am only half joking). It also means freshly baked banana bread, still warm from the oven.
So why banana bread 2.0? For my dedicated readers who have been following this blog since 2008, you may recall that one of my very first successes in the kitchen was baking banana bread. It was a quick and simple recipe from Elise, and it kick started my baking obsession.
I’ve been using Elise’s recipe for years now, but just last week, I discovered a beautiful new blog called Alexandra’s Kitchen. Alexandra’s blog is filled with ridiculously delectable photos of food and her photos of banana bread are no different. This new banana bread recipe calls for buttermilk and more eggs, which results in a richer, denser loaf.
Both Elise and Alexandra’s recipes are great. It just depends on what you have handy in your fridge and what you prefer in taste. Either way, just make sure that you send me a slice when you make a loaf in your kitchen and I will love you for life.
Here’s what you need:
3/4 to 1 cup sugar
1/2 cup butter, softened
1 1/2 cups sifted flour
1/2 tsp baking soda
1/2 tsp table salt
1 tsp vanilla extract
1/4 cup buttermilk
4 ripe bananas, mashed
- Preheat the oven to 350ºF. Generously butter the loaf pan.
- In a stand mixer, cream butter and sugar until light and fluffy. About 5-8 minutes.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture and mix until just combined. Pour batter into the prepared loaf pan. Bake for approximately 1 hour.
- Remove from oven and turn the loaf out onto cooling rack immediately.
Recipe adapted from Alexandra’s Kitchen.