Buttermilk Banana Bread

Wednesday, November 2, 2011

The other day I couldn't help but notice that the bananas I had just bought had browned. I thought about freezing them and using them for banana cookies, but I decided that instead I would use them for banana bread. This recipe is one that my mom has used and I have loved since I was little. It's up to you how much you mash the bananas or if you want to add nuts. But either way it always turns out great!

Buttermilk Banana Bread
2 1/2 c. all-purpose flour
1 1/4 c. granulated sugar
2 large eggs
2 c. very ripe bananas, mashed (3-4)
1/2 c. buttermilk*
1/2 c. butter, at room temperature
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 c. chopped walnuts, optional
*Substitution: 2 tsp. lemon juice in 1/2 c. milk, let stand for 5 minutes.

1. Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees F. Grease bottoms of 2 loaf pans, using non-stick baking spray or butter and flour.
2. In a large bowl, mix sugar and butter. Add eggs one at a time, beating until incorporated.
3. Mash bananas on a plate, using a fork. Add bananas, buttermilk and vanilla. Beat until smooth.
4. Gently fold in flour, baking soda, and salt and walnuts (or save for on top).
5. Pour batter into pans (sprinkle nuts on top if desired).
6. Place in oven and bake for approximately one hour, or until a cake tester inserted into the center comes out clean, and the loaves are golden brown on the top. Remove from oven and let cool for 10 minutes, then loosen the sides of the loves and remove from pans onto wire rack. Let cool completely (about 2 hours) before cutting.

Note: I used my mini loaf pan to make the loaves pictured above. If you're going to do so, make sure you don't use liners (oops) and that you pour the batter directly into the greased wells (this will help ensure that the crust gets brown and that they bake all the way through). Baking time will change to about 25 minutes.


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