Banana Buttermilk Bread
The Violet Bakery Cookbook
This recipe was written by Claire Ptak and is from her book The Violet Bakery Cookbook. It’s a compilations of recipes from her shop, Violet Bakery, in London. If you’re in London, pay her a visit!
- 6 bananas, very ripe
- 150g vegetable oil
- 200g dark brown sugar
- 1tsp vanilla
- 1tsp dark rum
- 2 eggs
- 75g cultured buttermilk or plain yogurt
- 210g plain flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
- ¼ tsp fine sea salt
- 3 tbsp caster sugar
- Heat the oven to 180°C. Butter and line your loaf tin with baking paper.
- Mash up well, 5 ½ bananas, reserving half a banana (cut lengthwise) for the top of the cake.
- In a mixing bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk. Add the mashed banana and set aside.
- In another bowl, whisk together the flour, soda, powder and salt.
- 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 and sprinkle with the caster sugar.
- Bake for 40-50 minutes until a skewer inserted comes out clean and the top has become set and starts to caramelize. I sometimes use a kitchen blow torch to help this along.