This is what I made today with the 50 cent package of 6 very ripe banana's. Not sure what I do with the remaining ones. Will have to find something or the fruit flies will be running around. Baking with buttermilk is a favorite of mine. So when I see a recipe with buttermilk I always take a second look. Did you know that you can freeze buttermilk. All the dairy company's package in quarts. You can measure out in the size you would use and put in the freezer. Heard this on Martha Stewart Radio. This bread is moist and full of banana flavor. A keeper.
Knowing this recipe came from Betty Crocker it made me laugh, when I turned 40 my brother Dicka did a birthday party for me. Everything and I mean everything had a picture of "Andi Crocker" on it! Even got a new Betty Crocker cookbook. Hope you enjoy this easy, tasty bread. Happy Baking, Andi
Best-Ever Banana Bread
1 1/4 cups sugar
1/2 cup butter, softened (1 stick)
1 1/2 cups mashed very ripe bananas (3-4 medium size)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups gold medal all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, walnuts or pecans
Heat oven to 350 degrees.
Grease the bottoms only of 2 ( 8x4 inch loaf pans or 1 (9x5) inch loaf pan
In a mixing bowl add the flour, baking soda, and salt and using your whisk , blend these ingredients together and set aside.
In a large mixing bowl mix the sugar with the softened butter. Then add the eggs, mashed bananas, buttermilk, and vanilla. Mix with your mixer till all blended. Then add the flour mixture and the chopped nuts. Mix till blended.
Pour your batter into the prepared pans and bake at 350 degrees until done. Timing will depend on the size of the pan that you used. Test by inserting a cake tester or wooden pick in center of bread. The tester should come out clean.