Hands Down Banana Bread
I love this recipe because you can literally taste the tang of the buttermilk, especially if you make it yourself. My father, the second Yankee Chef, always used homemade buttermilk in biscuits and pancake batter, and for a reason. Not only does it make the recipe more flavorful, it helps in the leavening process.
For 1 Batch(es)
- Nonstick cooking spray
- 6 tablespoons butter or margarine, room temperature
- 3/4 cup brown sugar
- 2 ripe, peeled bananas, mashed
- 2 eggs, beaten
- 1/4 cup buttermilk *
- 1 tablespoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
Hands Down Banana Bread Directions
- Coat a loaf pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F.
- Beat butter and brown sugar together in a large bowl with an electric mixer until as smooth as possible. Add bananas, eggs, buttermilk and vanilla. Continue beating until everything is well incorporated; set aside.
- In a separate bowl, mix flour and baking soda until blended well. Add the dry with the wet and continue mixing on low speed until mixed well. It doesn't have to be lump-free.
- Transfer to prepared pan and bake 50-52 minutes, or until it bounces back when touched and the bread has cracked on top.
- Remove from oven to cool slightly before slicing to serve warm. Leave in pan to cool completely if desired.
- * As I have extolled many times in the past, it is so easy to make your own buttermilk at home. Simply add 1 teaspoon lemon juice or apple cider vinegar to 1/4 cup(anything but skim)milk and let sit in a warm place for at least 30 minutes. It will bubble up, separate into curds AND is ten times better than purchased buttermilk. If you don't have any acid at home, you can also substitute 3 tablespoons plain yogurt mixed with 1 tablespoon milk or water or even 1/4 cup milk mixed with 1/2 teaspoon of cream of tartar, whisking well first.