Amazing Awesome Banana Bread!
Every time I make this banana bread, my husband is all smiles!
I am not sure where the recipe came from, but I have made some modifications to the original that I will share with you.
This recipe can be easily adapted to make muffins, mini loaves, or large loaves. The loaf below is one of two that I made for a friend (see Giving Meals post)
The original calls for nuts, but most times I leave them out. You can substitute nuts, or chocolate chips, or leave them out like I do.
Amazing Banana Bread
- 2 eggs
- 1/3 cup buttermilk (* see my "substitution below")
- 1 cup mashed bananas (the riper the better)
- 1 tsp. baking soda
- 1/2 cup chopped walnuts (or chocolate or any choice nut or omit)
- 1 3/4 cup flour
- 1/2 cup veggie oil (or 1/2 cup applesauce for lighter version
- 1 1/2 cup white sugar (the original called for 2 cups, but I promise it is sweet enough with this amount. If I use extremely ripe bananas I have even made this successfully with only 1 cup. The ripe bananas have a ton of sweetness)
- 1/2 tsp. salt
I tend to be a bit lazy when it comes to sifting etc. So I make this in my kitchen aide mixer so I only have to dirty one bowl.
Start with the bananas, egg, oil, sugar, and buttermilk - mix that with your mixer until smooth. Next dump the dry ingredients into the bowl. I measure right there and dump in. No mess - no fuss. Turn the kitchen aide mixer on and walk away a minute. I use this minute to put my flour container and supplies back in the pantry. Also grease your pan. I use generic canola oil spray which works great in my opinion.
Bake at 350 degrees for appx. 1 hour. A large loaf pan with the entire batter will take 1 hour and 20 minutes. Always start your timer for about 40 and check on it every 10 or so until done. If you are making muffins they will take considerably less time and I would start checking after 20 minutes. Better to check and it not be done than to let them get over cooked. The secret to moist baked goods is to under cook them slightly. There is a certain amount of carry over cooking that takes place when you take the baked good out of the oven.
For the buttermilk substitution. I almost never have buttermilk in the house because it always goes bad before I come up with enough uses for it. So instead I take a liquid measuring cup and put 1 TBL of white vinegar in the bottom. Then add milk enough to make 1 cup on your measuring cup. Stir slightly and then let sit for 5 minutes. Use as you would buttermilk. I just measure out the 1/3 and place the rest in the fridge. 1 cup does not go to waste as much as an entire container of buttermilk. I usually will whip up some buttermilk pancakes the following morning if I have any on hand.
ENJOY!
I would love to hear if you made this recipe and enjoyed it!