If you love Bananas like I DO...you will LOVE this recipe!
Stephanie’s Best Banana Bread
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1/2 cup unsalted butter, room temperature
1 cup sugar
2 cups mashed banana (approximately 4 large bananas)
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup buttermilk*
1/3 cup chopped hazelnuts
Preheat oven to 350 degrees. In the bowl of a mixer, cream the butter and sugar. Add the mashed bananas and mix; then add the eggs, one at a time, and mix. Finally, add the vanilla and give the mixer a turn one more time.
In a separate bowl mix the flour, baking soda, sea salt, cinnamon and cardamom with a whisk. Add the dry ingredients to the banana mixture and mix. Then, pour in the buttermilk and mix until just blended. Last, fold in the chopped hazelnuts, before pouring evenly into loaf pans. This recipe makes one large loaf and 2 mini loaves, or 4 mini loaves.
Place in preheated oven for 35-45 minutes, depending on the size of the loaf and on your oven (it’s best to keep tabs on the bread as I’ve noticed different ovens make for different cooking times). When a knife inserted comes out clean (no batter, just crumbs), then the bread is done. Once this happens, cook the loaves, in their pans, for 10 minutes on a wire rack. Then, release the loaf from the pan (by turning the loaf over) and allow the banana bread to cool completely. Enjoy! It’s excellent with butter or even a little cream cheese.
* If you don’t have buttermilk on hand, opt for this easy substitution. Place 1 tablespoon white vinegar into a liquid measuring cup. Add enough milk to equal one cup. Allow the liquid to sit at room temperature, on the counter, for at least 10 minutes.
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