Happy Monday friends! It seems the signature food of this pandemic is banana bread. I have the last recipe you’ll ever need. I had a friend who brought me this bread in the hospital after having Benny. I ate it every day until it was gone, and then immediately asked her for the recipe. I’ve had a lot of other banana breads, and none have ever come close to the yumminess of this one. I shared on Instagram the other day that Katie and I had made some, and I’ve been getting requests for the recipe, so today’s the day. I think after you try this, it will be your new favorite banana bread.
I like to buy extra bananas and let them get overripe, then break them into pieces and freeze. Then I just pull them out for bread or smoothies. The frozen (then thawed) bananas seem to make the bread even more moist. I just pop them in the microwave to thaw them out quickly. They are also perfect for these banana muffins and adding to pancakes.
I use this powdered buttermilk in this recipe, and most “baking” recipes that call for buttermilk. You can keep it in the refrigerator forever. It’s great to have on hand when you aren’t a normal buttermilk person. I dare say most people don’t keep buttermilk these days unless they are big biscuit makers….like my mom.?
SHOP MY BAKING SUPPLIES HERE
- 2 C Sugar
- 3/4 C Butter
- 2 Eggs
- 3 C Sifted AP Flour (I cheat and don't sift sometimes)
- 1 1/2 t Baking Powder
- 1/2 t Salt
- 1 1/2 t Baking Soda
- 1 1/8 C Buttermilk
- 1/2 t Vanilla
- 1 1/2 C Mashed Banana
- 1 C Chopped Pecans (optional)
- 1-2 C Chocolate Chips (optional…but why wouldn't you 😉
- Preheat oven to 350° Grease 2 loaf pans (or 4 small loaf pans)Cream butter, then add sugarBeat in eggs one at a timeSift all dry ingredients together; add alternately with buttermilkAdd vanilla and bananas, then nuts and chocolate chipsBake 50 minutes for regular size or 35-40 for small loaves, checking with toothpick or wooden skewer for donenessRemove from pan and cool on racks.