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.
Favorite Banana Bread2 cups sugar 3/4 cup butter 2 eggs 3 cups sifted all-purpose flour 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 and add sugar. Beat in eggs one at a time. Sift dry ingredients together; add alternately with buttermilk. Add vanilla, bananas, & nuts/chocolate. Bake 50 minutes for regular size or 35-40 minutes for small loaves. Remove from oven, and cool on wire racks.
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.😉