Mom’s Moist Banana Bread
Is there anything more pleasant than a delicious loaf of homemade banana bread? The smell that is created while baking is truly heavenly. Overripe bananas can be used in a variety of recipes, but banana bread is the best. My family has passed down this recipe to me years ago, albeit it has been adjusted to make it easier to prepare. If you don't have buttermilk, combine two teaspoons of vinegar with two cups of milk in a two-cup measuring cup. Don't skip the buttermilk; its acidity aids in the breakdown of gluten, resulting in a far moister bread than other recipes.
Ingredients
- ½ cup unsalted butter (room temperature)
- ¾ cup light brown sugar
- 2 large eggs
- ¼ cup buttermilk
- 2 cups Bisquick
- 1 tsp baking soda
- 3 overripe bananas (mashed)
Instructions
- Preheat the oven to 375℉. Lightly grease a loaf pan with baking spray or vegetable oil.
- In a large mixing bowl, cream one-half cup of butter. (I prefer to use a mixing stand).
- Add three-quarters of a cup of sugar and cream together at medium speed. Mix until light and fluffy.
- Add two large eggs and two cups of buttermilk. Continue mixing until combined.
- Mash three overripe bananas and add them to the batter.
- In a separate bowl, sift two cups of Bisquick and one teaspoon of baking soda. Gradually add to the wet ingredients while mixing.
- Pour the batter into the prepared loaf pan.
- Cover loosely with foil and bake for approximately thirty minutes. (The foil will prevent the top of the banana bread from excessive browning).
- Remove the foil and continue to bake for an additional thirty minutes or until a tooth pick inserted into the center comes out clean. The top will be a golden brown.
- Transfer to a wire rack for cooling before slicing.
Tried this recipe?Let us know how it was!
