| Ingredient | Quantity |
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, melted | 1/2 cup |
| Granulated sugar (or brown sugar for extra moisture) | 3/4 cup |
| Large eggs, room temperature | 2 |
| Vanilla extract | 1 teaspoon |
| Buttermilk (or substitute with milk + 1 tsp lemon juice/vinegar) | 1/2 cup |
Optional Mix-Ins:
| Mix-in |
| Mashed bananas (for banana bread vibes) |
| Blueberries, chocolate chips, or chopped nuts |
| Cinnamon (for warmth and spice) |
Instructions:
- Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9×5 inches) or line it with parchment paper for easy removal after baking.
- Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this bowl aside.
- Step 3: Combine the Wet Ingredients In a large mixing bowl, whisk together the 1/2 cup melted unsalted butter and 3/4 cup granulated sugar (or brown sugar for a richer flavor and extra moisture) until the mixture is smooth. Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the 1 teaspoon vanilla extract, mixing until everything is fully combined. Gradually add the 1/2 cup buttermilk (or your substitute: 1/2 cup milk with 1 teaspoon lemon juice or vinegar, let sit for 5 minutes), mixing until the batter is smooth and creamy
- Step 4: Combine Wet and Dry Ingredients Slowly add the dry ingredients mixture to the wet ingredients mixture. Stir gently with a spoon or rubber spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and even desirable for tender bread. If you’re using any optional mix-ins (such as 1 cup mashed bananas, 1 cup blueberries/chocolate chips/chopped nuts, or 1 teaspoon cinnamon), gently fold them into the batter at this stage until evenly distributed.
- Step 5: Bake Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This helps prevent it from breaking apart.
