1/2CupVegetable Oil(use a neutral tasting vegetable oil such as corn or canola) - 115 milliliters
3Bananas(ripe & medium sized) - Roughly 1 cup of mashed bananas - 230 milliliters
2CupsAll Purpose Flour- 240 grams
1CupWhite Granulated Sugar- 200 grams
1TeaspoonVanilla Extract- 5 milliliters
1TeaspoonBaking Soda- 5 milliliters
1TeaspoonBaking Powder- 5 milliliters
1/2TeaspoonSalt- 2.5 milliliters
Preheat oven to 325 degrees F.
Mash bananas with a fork.
Lightly beat eggs.
Stir oil, buttermilk, eggs and mashed bananas together.
Mix in remaining ingredients. Stir until the batter is fully mixed.
Optional - If you want to enhance this buttermilk banana bread, you can stir in a 1/2 cup of your family's favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.
Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
Place bread pan with batter in the oven. Bake in the oven for 65-70 minutes or until golden brown.
Take bread pan out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After the 10 minute cool down, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems.
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