1cup(225 g) mashed ripe bananas, about 3 medium bananas
½cup(113 g) unsalted butter, room temperature
1cup(200 g) granulated sugar
2large eggs, room temperature
2teaspoonspure vanilla extract
½cup(120 ml) buttermilk, room temperature
¾cup(125 g) chocolate chips or nuts, optional
Instructions
Preheat oven to 350° F. Line a 9x5 loaf pan with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer or using a hand mixing, beat butter and sugar together until creamy, about 1 minute. Add eggs, buttermilk and vanilla, then mix until combined. Finally, mix in the mashed banana.
Add the dry ingredients to the wet ingredients and mix just until combined. If adding chocolate chips or nuts, stir them in now. Avoid over-mixing.
Transfer batter to prepared loaf pan and spread evenly. Bake at 350° F for 50 to 60 minutes or until a skewer or butter knife inserted in the center comes out with little to no crumbs. Cool loaf in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely. Slice and serve.
Notes
Buttermilk substitute: Add 1 1/2 teaspoons distilled white vinegar or fresh lemon juice to a liquid measuring cup. Fill the cup with whole milk, stir and let sit for 5 minutes before using in the recipe.Store in an airtight container at room temperature for 5 days or in the freezer for a week.Freeze for up to 3 months. Wrap the bread in plastic wrap and aluminum foil to preventer freezer burn. Defrost in the refrigerator overnight before bringing to room temperature and serving.