Banana Buttermilk Bread
Author: Claire Ptak of Violet Bakery
Ingredients
  • 5 large or 6 medium bananas, very ripe
  • 150g (2/3 cup) vegetable oil
  • 200g dark brown sugar (1 cup, loosely packed)
  • 1 tsp vanilla
  • 1 tsp dark rum
  • 2 eggs
  • 75g cultured buttermilk or plain yogurt (1/3 cup)
  • 210g plain flour (weigh if you have a scale. otherwise, ~2 cups)
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • 3 Tbsp caster sugar (granulated)
Instructions
  1. Heat the oven to 180°C (tad hotter than 350°F.) Butter and line your loaf tin with baking paper.
  2. Mash up well, 4½ to 5½ bananas, reserving half a banana (cut lengthwise) for the top of the cake.
  3. In a large mixing bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk. Add the mashed banana and set aside.
  4. In another smaller bowl, whisk together the flour, soda, and salt.
  5. Fold the dry ingredients into the banana mixture until just combined and pour into your prepared tin. Smooth the top and place the banana half on top. Sprinkle banana with the caster sugar. (It will seem like too much but it should hide your banana.)
  6. Bake for 40-50 minutes until a skewer inserted comes out clean and the top has become set and starts to caramelize. Use a kitchen blowtorch to help this along. (My bread took one hour to bake. Every oven is different, so test with a skewer until it comes clean.)
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/04/13/go-bananas-or-go-home/