Growing up my mom made a few basic things regularly and Banana Bread was one of them. Its a classic, its comfort food and it can be eaten for breakfast or a dessert so its obviously one of my favorite things to make and have around the house. Now I am not going to tell you “THIS IS THE BEST BANANA BREAD EVER!!!” I hate claims of that. However, this has become my favorite recipe. It has brown sugar for that nice deep almost caramel flavor, buttermilk for moisture and flavor as well as a special ingredient my mom always added to hers- dried orange zest. I am normally a huge promoter of fresh zest and it does work nicely in this bread, but there is something nice and subtle that the dried orange zest offers.

1/2 Cup Butter (room temperature)
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
2 Eggs
1/4 Cup Buttermilk (full fat)
1/2 tsp Vanilla Extract (like Ina always says, use a GOOD vanilla like Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract )
1 tsp Dried Orange Zest or Zest of one Orange (McCormick Gourmet Collection, Orange Peel, 1.5-Ounce Unit)
1 3/4 Cups AP Flour
1/2 tsp Salt
1/8 tsp Baking Soda
1/2 tsp Baking Powder
2 Large ripened Bananas

You will need:
1- 9×5 Buttered Loaf Pan; Chicago Metallic Commercial II Traditional Uncoated 1-Pound Loaf Pan

1. In a food processor, add your bananas, vanilla extract and buttermilk and pulse until slightly chunky.
2. Sift together AP Flour, Baking Soda, Baking Powder and Salt and set aside.
3. In a mixing bowl, cream together butter and sugars until light and fluffy.
4. Add eggs, one at a time.
5. Once the eggs are incorporated you are going to alternate adding your dry ingredients and wet (banana mixture), starting with your dry.
6. Mix until all the flour and wet ingredients become incorporated.
7. Pour batter into buttered loaf pan and bake for 40-45 minutes at 350 degrees.

I like it plain and toasted most of the time, but when I want a little extra something something on it, I like to pair it with a little homemade butter, like honey cinnamon butter 🙂