Serves 1
Directions
- 1Cream softened butter and both sugars together.
- 2Add your mashed banana and mix until combined.
- 3Add your eggs and vanilla then mix again.
- 4Whisk your flour, baking soda, and salt in a separate bowl.
- 5Combine your wet and dry ingredients.
- 6Add your buttermilk half at a time mixing thoroughly after each addition.
- 7Pour into your lightly sprayed and parchment covered loaf pan.
- 8Bake at 325 degrees until deeply golden and firm to the touch, or until internal temperature reaches 200-205 degrees.
- 9Remove from oven and immediately pour maple syrup on top.
- 10Top with flaky sea salt and allow to cool completely before enjoying.
Ingredients
- 170 g unsalted butter, softened
- 223 g brown sugar
- 72 g white sugar
- 340 g mashed banana
- 2 whole egg
- 6 g vanilla paste
- 6 g molasses
- 250 g ap flour
- 5 g baking soda
- 5 g salt
- 4 oz buttermilk
- 2 oz grade A maple syrup
- flaky sea salt (optional)
Equipment
loaf panpastry brush
Tips
- This banana bread is even better the next day.
- The banana bread is at its peak if you slice it, wrap each slice in plastic wrap, freeze, and then thaw before enjoying.
- The moisture from thawing gets redistributed within the plastic wrap.
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