Banana bread is my go-to recipe when we have overripe bananas. It's simple, quick, and easily freezes. Nothing is better than pulling out a loaf in the middle of a school week. Breakfast...check! Now if only dinner were that easy!
It took some time to find the "perfect banana bread recipe" but I think we've got it. You'll never guess where. Mom actually tried the recipe on the back of the Gold Medal Flour bag! It was delicious!
Warm, cold, room temperature...in the morning this bread is amazing anyway. Butter, plain, my sister even spreads it with Nutella! So much easier than making Banana Nutella Muffins and it tastes exactly the same!
Banana Bread (the BEST ever!)
- 1 1/4 cups sugar
- 1 stick butter or margarine, softened
- 2 eggs
- 3 or 4 ripe bananas, mashed
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup nuts, chopped (optional)
Preheat oven to 350° F.
Grease either two 8 x 4 inch loaf pans, or one 9 x 5 inch loaf pan.
In a mixing bowl cream together butter and sugar.
Add eggs, banana, buttermilk and vanilla. Mix on medium speed until smooth.
Stir in flour, baking soda, salt and nuts until just combined. Pour batter into pans.
Bake 8-inch loaves 60 minutes, 9-inch loaf 75 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes.
Remove from pans to cooling rack and cool completely before slicing.
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