Monday, January 16, 2012

Banana Bread - Recipe

Can't you just smell this?? Four mini loaves of delicious banana bread - in a very handy stoneware from the pampered chef, given to me for Christmas, by the way. The whole thing make me HAPPY!

I have tried many recipes, but have settled on this one as my fave (from Betty Crockers cookbook), it just turns out every time! Don't throw away those nasty old brown bananas, make this!

1 1/4 C white sugar
1/2 C butter, softened
2 large eggs
1 1/2 C mashed very ripe bananas (about 3 bananas)
1/2 C buttermilk (*see bottom for how to make this easily)
1 t vanilla
2 1/2 C all purpose flour
1 t baking soda
1 t salt
1 cup chopped nuts, or chocolate chips, if desired

Move oven rack to a low position, so that the tops of pans will be in the center of the oven. Heat to 350. Grease 2 regular sized loaf pans (or 4 mini sized), with shortening or cooking spray.

Mix the sugar and butter in a large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla, beat until smooth. Stir in flour, baking soda and salt until just moistened. Stir in nuts or chocolate chips. Divide batter evenly between pans.

Bake 8" loaves about 1 hour, 9" loaves about 1hr 15min, and 4 mini's about 45 min. or until toothpick inserted in center come out clean. Cool 10 mins in pan on wire rack, then remove, cool completely before wrapping. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


For 1/2 C buttermilk, place 1 1/2 t of lemon juice or white vinegar in the measuring cup. Add enough milk to equal 1/2. Do this at least 30 mins before you need it and let it set on the counter, it will thicken up like thin yogurt or old milk. (I tend to use the lemon juice)

For 1 C of buttermilk, do the same as above, with 1T of lemon juice or vinegar, and enough milk to equal 1 C.

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