This is, by far, my favorite type of bread. It's perfect in the morning warmed, with a bit of butter, and makes an excellent midday snack, or evening snack. Who am I kidding?? Banana bread is perfect at ALL times of the day.
The recipe was originally posted in the Betty Crocker's cookbook, and it pretty much is the same, with the small exception of the buttermilk and no nuts.
Enjoy!
Indredients:
1 1/2 Cups Sugar
1/2 Cup Margarine or Butter, softened
2 Eggs
1 1/4 Cups Ripe Bananas (3 to 4 medium)
1/2 Cup Buttermilk or 1/2 Tbs Vinegar added to 1/2 Cup Milk
1 Tsp Vanilla
2 1/2 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
Preparations:
Place oven rack in the lowest position. Heat oven to 350*. Grease bottoms of either 2 8-inch loaf pans or 1 9-inch loaf pan.
- Note: I spray the entire loaf pan with Canola Oil Cooking Spray. Much easier.
Directions:
- Mix sugar and margarine in a large bowl. Stir in eggs until well blended.
- Mash your bananas. It makes it easier to blend them in the mix. Add bananas, buttermilk and vanilla. Beat until smooth.
- Stir in remaining ingredients. I usually add the Baking Soda and Salt first, give it a good mixing, then add the flour.
- Pour into your pan(s). Bake 8-inch loaves about 1 hour. Bake 9-inch loaf about 1 1/4 hours, or until wooden pick inserted in center comes out clean.
- Remove from oven, and let stand for 5 minutes. Loosen sides of loaves from pans, remove and cool completely before slicing.
- Wrap tightly and store at room temperature for up to 4 days, or refrigerate up to 10 days.
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