Are you sick of me complaining about the weather yet?
I hope you’re not sick of brown bananas and banana bread!
I tell you this much…I am totally sick of waking up to this scene! Good thing it was Monday and the BOY’s car that needed to be brushed off instead of mine : )
One thing that I never get sick of is seeing leftover bananas in my kitchen. I’m sure you are curious about what I do with all of this banana bread besides use it to warm my house on cold days (and save on candles because it smells so darn good)!
For the most part, my banana bread is meant to share. The BOY won’t touch a banana and if I ate a loaf of banana bread every week, my jeans wouldn’t fit any more. So, I bring bread to work meetings, friends’ houses, my parents, and store some in my freezer for anything that may come up.
I’ve been staring at this recipe for about 4 pounds worth of flour and with just a few ounces left and buttermilk in the fridge, I figured it was finally time to give it a try.
As you know, I have baked and tasted numerous banana breads, so I just had to slice off a bite of this one before moving it to the freezer.
It is one moist and delicious bread!
More Recipes with Buttermilk
Best Ever Banana Bread
From Gold Medal Flour
1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups mashed very ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Heat oven to 350 degrees. Grease bottoms only of one 9×5 loaf pan.
In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.