buttermilk banana bread with chia seeds

I’ve had a really busy-mad week. That means I had to bake something because baking is my therapy.

Since I was going to bake something, I had a look around the kitchen to see what I had laying around. I saw some bananas. It seems forever since I last baked a banana bread, so I thought this was a good time to test this recipe I’ve been meaning to play with for a while.

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I love the idea of combining buttermilk and banana. At the end of the mixing process, I figured I might as well bake something healthier so I added some chia seeds as well.

I am really glad I did. This is one gorgeous loaf of bread!

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Here are the instructions on how to make this bread.

In a mixing bowl, cream together butter and sugar until it turns light and fluffy. Add the eggs one at a time, and mix until incorporated.

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Add the buttermilk, vanilla extract and mashed bananas. Mix to combine.

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Add the sifted dry ingredients in two batches and mix until just combined.

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Add the chia seeds and pulse to distribute.

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Transfer the batter into a lined and lightly greased 9×5-inch loaf pan.

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Bake at 180°C for 50-55 minutes or until an inserted skewer emerges cleanly.

Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

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The bread can be stored in the fridge (in an air-tight container) for up to 5 days. Alternatively, it freezes well in an air-tight container for up to 3 months. Thaw in fridge before re-heating.

I loved mine drizzled with some maple syrup. 

IMG_3400HMMMMMMMMMM. :)

Buttermilk Banana Bread with Chia Seeds
Serves 8
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Ingredients
  1. 1/2 cup (113.5g) unsalted butter, softened
  2. 1 cup (200g) granulated sugar
  3. 2 large eggs
  4. 1 cup mashed bananas (3 medium sized bananas)
  5. 1/4 cup (60ml) buttermilk
  6. 1/2 teaspoon (2.5ml) vanilla extract
  7. 1 3/4 cups (220g) plain flour
  8. 1 teaspoon baking powder
  9. 1/4 teaspoon salt
  10. 1/8 teaspoon baking soda
  11. 3 tablespoons chia seeds
Instructions
  1. In a mixing bowl, cream together butter and sugar until it turns light and fluffy. Add the eggs one at a time, and mix until incorporated.
  2. Add the buttermilk, vanilla extract and mashed bananas. Mix to combine.
  3. Add the sifted dry ingredients in two batches and mix until just combined.
  4. Add the chia seeds and pulse to distribute.
  5. Transfer the batter into a lined and lightly greased 9×5-inch loaf pan.
  6. Bake at 180°C for 50-55 minutes or until an inserted skewer emerges cleanly.
  7. Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Notes
  1. The bread can be stored in the fridge (in an air-tight container) for up to 5 days. Alternatively, it freezes well in an air-tight container for up to 3 months. Thaw in fridge before re-heating.
Adapted from Two Peas and Their Pod
Adapted from Two Peas and Their Pod
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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