Classic Banana Bread Without Buttermilk

1.Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.

2.In a small bowl, combine the milk and lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle and create a buttermilk substitute.

3.In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

4.In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

5.Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

6.In a separate bowl, mash the ripe bananas until smooth. Add the mashed bananas and the homemade buttermilk substitute to the butter mixture and stir until combined.

7.Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no streaks of flour remain. Avoid overmixing to keep the bread tender.

8.Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9.Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

10.Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

11.For best flavor and texture, allow the bread to rest for at least an hour before serving. Store any leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.