Banana Bread
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Prep: 15 min
Bake: 60 min
Yield: 1 (9x5-inch) loaf
  • 1/4 cup – unsalted butter, softened
  • 1/2 cup – granulated sugar
  • 2 – large eggs, lightly beaten
  • 2 cups – mashed ripe banana (about 3 large bananas)
  • 2-1/2 cups – Swans Down Cake Flour
  • 1-1/2 teaspoons – baking powder
  • 1/2 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1/2 cup – whole buttermilk
  • 1/2 cup – chopped walnuts

Preheat oven to 350°. Spray a 9×5-inch loaf pan with baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add banana, beating to combine.

In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in walnuts. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Makes 1 (9×5-inch) loaf

  • Lisa says:

    Some folks might like to add a half tsp of cinnamon and 1/4 tsp nutmeg as well as 1 tsp of vanilla for added flavor. I used light brown sugar and it was delicious!

  • Cherryl Avent says:

    Always love to bake with Swans Down cake flour and banana bread is great.
    A trick my older sister taught me is to sprinkle cinnamon auger or brown sugar in pan . I do a little of both.

  • Pat Love says:

    I cooked one last night and forgot to put the amount of butter the recipe said, I did dap little as I was cooking the bread, still turned out delish!! Will make another one soon with walnuts!

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