Wednesday, May 14, 2008
I have went through many Banana Bread recipes. And they all turn out fine, but for some reason I always come back to the one out of Betty Crocker cookbook. It is easy for me to make. I like that it uses buttermilk too. I always have powdered buttermilk on hand and works and tastes just as good as real buttermilk.
Last week I had a couple bananas nearing that bad point so I peeled them, wrapped them and put them in the freezer as I didn't have time to do banana bread last week. But today I got some time so took those out and made Betty Crocker's Banana Bread (this one on the website is the same one in the cookbook).
1 1/4 cups sugar
1/2 cup margarine or butter, softened
1 1/2 cups mashed ripe bananas (3 medium bananas)
1/2 cups of buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts - optional
Heat oven to 350. Grease a 9" x 5" x 3" pan. (Or 2 - 8 1/2 x 4 1/2 x 2 1/2 inch pans)
Mix together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk* and vanilla. Beat until smooth. Stir in remaining ingredients except nuts and mix until just moistened. Stir in nuts. Pour into pan.
Bake 8-inch loaves for about 1 hour or 9-inch loaf 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan and remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
* I put the powder for the buttermilk with the flour and then add equivalent in water where it says to add buttermilk.