Halfway through making the batter I realized “I don’t even own a loaf pan” (of course), so I used a 9″ metal pie pan. With banana bread this moist and delicious who wouldn’t want to eat pie-sized slices of it?
Banana Bread for Purists (No Nuts or Chocolate Chips)
Total Time: 1 hour
• 1 stick softened unsalted butter
• 3/4 cup granulated sugar
• ½ cup packed light brown sugar
• ½ teaspoon pure vanilla extract
• 2 large eggs
• 1¾ cups all-purpose flour, plus more for the pan
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 3 medium brown bananas
• juice of 1/2 lemon (about 1 1/2 tablespoons)
• ¼ cup buttermilk (or 1 cup plain greek yogurt)
• Turbinado sugar, for topping
Heat the oven to 350°F. Spray the pan with nonstick cooking spray. (Or butter and dust with flour, shaking the excess out). In a large bowl, using an electric mixer, cream the butter with sugars and vanilla. Beat in eggs one at a time.
Mix flour, baking soda, cinnamon and salt in a bowl. In another bowl mash bananas and lemon juice with a fork.
Add 1/2 of the dry ingredients and mix. Add buttermilk. Add other half of the dry ingredients and mix until combined. Fold in mashed bananas.
Pour the mixture into the pan, sprinkle with turbinado, and bake for 35 minutes or until the top of the bread is golden brown and a tester inserted in the center comes out clean. (If using a large loaf pan then bake 55 minutes)