Saturday, 01 August 2009

• Banana Bread (With Buttermilk)

  Here is the other recipe for banana bread I said I would post. I think this recipe produces the best banana bread I have tasted so far, and it's actually very easy to make compared to the banana nut bread I posted in the past.
  
  

  
  photo from dopiaza

  Ingredients:

  1 ¼ cups sugar

  ½ cup butter/margarine, softened

  2 eggs

  1 ½ cups mashed (very ripe, 3 or 4 medium sized) bananas

  ½ cup buttermilk

  1 tsp vanilla

  2 ½ cups all-purpose flour
  

  1 tsp baking soda

  1 tsp salt

  1 cup chopped nuts, if desired

  Move oven rack to low position so that the tops of the pans will be in the center. Heat oven 350 degrees F. Grease bottoms of only 2 loaf pans 8.5 x 4.5 x 2.5 or 1 loaf pan 9 x 5 x 3 inches. Mix sugar and butter in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in the nuts. Pour into pans. Bake 8-inch loaves about 1 hour and 9-inch loaf about 1 ¼ hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
  
  Note: When I make this recipe, as you can see below, I use the 8.5 x 4.5 x 2.5 inches loaf pans. Therefore, I end up making 2 banana breads. Also,  for the breads I made in the pictures below, I did not use any nuts (because I didn't have any) so the mixture was less, and the breads turned out smaller. Generally though, I prefer using nuts (walnuts in particular) because it gives the bread a nice touch and a more wholesome taste.
  
  

  
  

  
  

  • 12:03 PM
  • 4758 Views
  • 24 eProps
  • 12 Comments