Banana Bread Made With Buttermilk And Oil
Banana bread is one of the most beloved desserts in America, and for good reason. It's not only delicious but also easy to make. The best banana bread recipes are moist, flavorful, and have a soft texture that melts in your mouth. If you're looking for a new twist on this classic dessert, try making banana bread with buttermilk and oil. This recipe is incredibly moist and flavorful and is sure to be a hit with your family and friends.
Why use buttermilk and oil in banana bread?
The combination of buttermilk and oil in banana bread may seem odd, but it is a game-changer. Buttermilk is acidic, which helps to tenderize the crumb of the bread, while oil provides moisture that keeps the bread from drying out. Using these two ingredients together creates a moist and flavorful banana bread that will not disappoint.
Furthermore, using buttermilk and oil in banana bread creates a tender crumb, making it a perfect breakfast or dessert option. The buttermilk adds a subtle tang to the bread, while the oil helps to keep it moist and tender even after it cools.
Ingredients
For this recipe, you will need the following ingredients:
- 3 ripe bananas, mashed
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Don't worry if you don't have all of these ingredients at home. Most of them can be found in your local grocery store, and they are relatively inexpensive.
Instructions
Preheat your oven to 350°F. Grease a 9x5 inch loaf pan and set aside.
In a large mixing bowl, combine the mashed bananas, buttermilk, vegetable oil, eggs, and vanilla extract. Mix until everything is well combined.
Next, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix everything until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted into the center of the bread comes out clean.
Once done, remove the banana bread from the oven and let it cool for 10-15 minutes before removing it from the pan. Serve with your favorite toppings or enjoy it as is.
Tips for making perfect banana bread every time
If you're new to baking banana bread or want to improve your skills, here are some tips that can help:
- Make sure your bananas are very ripe. The more ripe they are, the sweeter and more flavorful your bread will be.
- Use buttermilk and oil instead of butter for a moist and tender crumb.
- Don't overmix the batter. Overmixing can lead to tough, dense bread.
- Let the bread cool before slicing. Cutting it too soon can cause it to crumble and fall apart.
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Conclusion
Banana bread made with buttermilk and oil is a delicious and moist twist on the classic recipe. The combination of buttermilk and oil creates a tender crumb and adds a subtle tang to the bread. This recipe is easy to make and perfect for breakfast or dessert. Don't forget to follow the tips above for perfect banana bread every time.