Make banana bread! I always have a few brown bananas that I threw in the freezer with the intent to make Banana bread. Do I use all the bananas in a timely fashion? No, not really but I was tooling around the internet and saw this really cool recipe for Buttermilk Banana Bread. It looked more interesting than normal boring banana bread. Since I go into work at 1pm on Wednesdays and this particular Wednesday I actually had no errands or appointments to attend to I figured what the heck and threw it together. The result? Mmmmm a rich, light but flavorful banana bread that I could definitely see making again. The only change I made to the recipe was to add 2/3 of a cup of chopped pecans.
cooking time : 50 – 55 minutes
prep time: <15 minutes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed bananas (3 medium sized bananas)
- 4 tablespoons buttermilk (I used powdered buttermilk mixed with water)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (I used 1 cup all purpose flour and 3/4 cup white whole wheat flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2/3 cup chopped pecans – or any nuts you have in the house
- Grease and flour 1 large loaf pan. Set pans aside.
- In the bowl of a stand mixer, cream butter and sugar together.
- Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.
- Add in the flour, baking powder, salt and soda. Mix until well combined.
- Add the nuts and mix just until combined
- Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
- Let bread cool on a wire rack for 15 minutes.
- Loosen the bread with a knife and carefully remove from pan.
- Finish cooling on rack. Slice and serve once cooled.
Recipe adapted from Mel’s Kitchen Cafe