- 2/3 c. unsalted butter (and some butter for the pan; can use vegan butter)
- 1 c. sugar (can be replaced by 3/4 c. maple syrup)
- 2 eggs, large (can be replaced by 1/2 cup apple sauce, but be careful about liquidity if also replacing sugar)
- 2 1/2 c. flour
- NEW: 2 tsp ground cinnamon (also can try adding 1/2 tsp nutmeg and 1/4 tsp ground cloves)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/3 c bananas (best if drippingly overripe - approx 6 bananas)
- NEW: 1 tsp vanilla extract
- 1/2 c. buttermilk (can be replaced by 1/4 cup full-fat unsweetend oat milk and 1 tsp lemon juice mixed together and left to sit for a few minutes)
- 1 c. semisweet chocolate chips, 1 c. chopped walnuts, or 1/2 c. fresh blueberries (reduce liquids a bit if using blueberries)
Half-recipe vegan nutella-swirl version
- 1/3 c. unsalted vegan butter
- 1/2 c. sugar (can be replaced by 3/8 c. maple syrup)
- 1/4 c. apple sauce (be careful about liquidity if replacing sugar)
- 1 1/4 c. flour
- 1 tsp ground cinnamon (also can try adding and )
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves
- 2/3 c. bananas (best if drippingly overripe - approx 3 bananas)
- 1/2 tsp vanilla extract
- 1/4 c. full-fat unsweetend oat milk, mixed with and 1 tsp lemon juice (leave to sit for a few minutes)
- 1/3 c. vegan homemade chocolate-hazelnut spread (a.k.a. vegan Nutella)
- Preheat oven to 300°F. (originally 325)
- Set out the butter until room temperature (not melted but if you stick your finger in it, it gives way).
- Mash the bananas.
- Cream butter.
- Add sugar and continue creaming until fluffy.
Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Just do not over-mix! Butter and sugars are over-mixed when the butter begins to separate.
- Beat in eggs one at a time.
- Add sifted dry ingredients alternately with bananas and buttermilk, mixing after each addition.
Sifting dry ingredients: I do sift my flour as I am measuring it but then I use a wire whisk to mix in the baking soda and salt. Adding alternately: I add half of the dry, then add the bananas, add the rest of the dry and then the buttermilk or something like that.
- Stir in nuts or chips.
Option 1. Bread
- Butter the pan.
- Pour into 2 greased 1-pound loaf pans. (I use 1 larger pan.)
- Bake for 1 hour and 5 minutes at 300F or 1 hour at 325F in the middle of the oven. (Note: I’m going to test my oven temperature to double-check this.)
- Cool on rack.
Option 2. Muffins
- Pour into muffin cups (2 muffin tins with 12 muffin cups each).
- Bake for 15-18 minutes in the middle of the oven. [this at 325F]
- Cool on rack.
“It’s better to err on the side of a lower temperature than a higher temp. Part of the reason I prefer to make muffins is because this recipe is very moist and it can be hard to get a loaf baked all the way through. Love, Mom”
Original version source: my great-grandmother Adelia H., via my mom