One Bowl Classic Buttermilk Banana Bread

This one bowl classic buttermilk banana bread is so soft & moist with a crunchy exterior. It has a thick crumb, is very easy to throw together and is the best banana bread you’ll ever have. It truthfully has a flavour & texture which is unparalleled by any other recipe. This is achieved from a lot of secret ingredients I use to add that extra moistness along with maintaining that deliciously sweet and crunchy top. I’ve also added some spices to it which add an extra depth of flavour to this bread. They are optional but highly recommended. This bread makes for the perfect breakfast or brunch and can be made with just one bowl and a whisk! 

Ingredients you’ll need:

• Unsalted Butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Brown Sugar:  You can use either light or dark brown sugar to make this recipe. Brown sugar helps to add moisture & softness to the bread.
• Plain Yogurt: I try to incorporate plain yogurt into my bakes as much as I can as it gives a more natural flavour and texture to the banana bread. It also helps to make the banana bread dense like it should be. It also helps to keep it fresh longer. However, you can always substitute this with sour cream or greek yogurt. Make sure to drain out all the water from it if has any.
• Mashed Bananas: You will need around 3-4 ripe bananas to make one loaf of this bread. You can mash them using a pastry cutter or a hand mixer. Make sure you don’t leave any large lumps in them.
• Vanilla: I highly recommend that you use a high quality, pure vanilla extract. This helps in giving a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• Egg: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your bakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your bread. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Leaveners: To ensure that these bread rises and browns evenly, you will need to add both baking powder and baking soda.
• Ground Cinnamon: I always prefer to ground cinnamon sticks on my own and it adds a more natural flavor to the baked goods. However you can also use a store-bought cinnamon powder.
• Ground Nutmeg: I always love adding lots of spices to my bakes. But if this is not something that you prefer, you can always leave it out. However, I highly recommend adding it as it helps to enhance the flavour of cinnamon in the muffins.
• Buttermilk: Buttermilk is more acidic and has a higher fat content than whole milk too. Both of these things help it cut through the sweetness of the bread, giving it an overall well rounded flavour. It also helps to add moisture to your bakes.

FAQ

Other recipes you’ll love:

• Bakery-Style Lemon Blueberry Muffins
• Everything Bagel Braided Brioche Knots
• Chocolate Espresso Babka

Some Other Tips to make this recipe:

• You can always substitute plain yogurt with sour cream. However fresh yogurt adds a more natural flavour and texture and helps the bread stay fresh longer. Make sure to drain out all the water from it if has any. 
• You can always leave out nutmeg but I highly recommend it as it helps to enhance the flavour of cinnamon in the bread. 
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Happy Baking!

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