Wednesday, May 4, 2011

Classic Banana Bread

My friend, Kim, always brings mini-loaves of the best banana bread to our annual Christmas cookie exchange. Our loaf never lasts more than a day. This is hands down the best banana bread I've ever eaten or made.

The original recipe calls for buttermilk (as written below), but you can substitute plain milk or I've even made it with plain yogurt as a substitute. This week I made this recipe with 1 3/4 cups of all purpose flour and 3/4 cup white whole wheat flour and I couldn't tell a difference (I ran out of all purpose!).

Classic Banana Bread
1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups mashed bananas
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Mix sugar and butter in large bowl or in bowl of stand mixer. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla and beat until smooth. Stir in remaining ingredients.

Pour in to 2, 8 x4; 1, 9 x5; or 4 mini-loaf pans that have been greased on the bottom. Bake at 350 degrees for around 1 hour --- more for the larger loaf and less for the mini-loaves -- or until toothpick comes out clean.

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