There are five amazing things to know about this banana bread.
- It is nut free, therefore perfect for the nut-hater or the nut allergy person in your life.
- Buttermilk replaces nearly all the oil making this a healthier version of a usually fattening treat.
- It is super simple to make.
- It uses up bananas that are going bad helping you to eliminate food waste.
- It tastes delicious!!!
Buttermilk Banana Bread – Makes 1 8×4 loaf
2 large eggs
¾ cup sugar
1 cup mashed bananas (about 3 medium)
⅓ cup buttermilk
1 tablespoon vegetable oil
2 teaspoons vanilla extract
1¾ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Preheat oven to 325°. Grease an 8×4 loaf pan with cooking spray.
Beat eggs and sugar together until thick and light (about 5 minutes) with an electric mixer. Add mashed bananas, buttermilk, oil, and vanilla and mix to combine. Sift together remaining ingredients and add to banana mixture slowly, stirring to just combine. Pour batter into pan.
Bake for about an hour, or until a tester comes out clean. Cool in pan on a wire rack for 20 minutes and then turn out to finish cooling.