Okay, okay...stupid title I know. That being said and out of the way, this banana bread is fabulous. It's not a secret, I don't bake. I haven't mastered that craft. This bread was super easy, very quick and turned out wonderful. It also helped me use up some bananas and buttermilk that were close to expiring. I got the recipe on the Betty Crocker website and I am definitely sure I will use it again.
BANANA BREAD
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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2 comments:
First of all this does not have a stupid title. Now with that out of the way, thanks for posting this recipe I'll be making it soon!
Haha! I hope you like it. It's awesome. I know I keep saying that, but I don't bake so when it turned out good, I was shocked LOL I have tried to make banana bread so many times and I always fail at it :)
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